Classic Bread Recipe Yielding 4 Loaves
I had to share this bread recipe first, as it was the bread my daughters were raised on. In fact, I swear the only breakfast my youngest daughter would eat was this bread with honey on it, from the time she could speak until she was 5 years old. We laugh because she would just yell out from her chair, "More honey bread!" I used to start this bread, and then go to the park or the library with the kids; sometimes it would over proof, but once I punched it down and put it into the loaf pans, it would rise well. You can easily experiment with the dry ingredients by adding oats, flax seed or use a " Best for bread" multigrain flour to substitute up to 2 cups of the all purpose flour.
YIELD : 4 loaves of bread or 32 buns
- optional - Kitchenaid mixer with a dough hook
Proof the regular yeast:
- 1/2 cup water lukewarm
- 2 tsp sugar
- 2 tbsp yeast
Remaining bread ingredients:
- 3½ cups water lukewarm
- ¼ cup sugar
- ½ cup safflower oil
- 4 tsp salt
- 8½-10 cups flour Usually I use 2 cups of whole wheat
- Proof your yeast in a small bowl by combining ½ cup warm water, 2 tsp sugar and 2 tbsp of active dry yeast. Stir and let it stand for 10 minutes.
- In a large bowl, mix 8 cups of the flour and the rest of the ingredients including your proofed yeast. Add more flour until the dough is not too tacky. Turn out onto a floured surface and knead the dough for 7 minutes. The dough should be nice and elastic but have a good structure.
Alternatively using a KitchenAid :
- In your large KitchenAid bowl, mix 8 cups of the flour and the rest of the ingredients including your proofed yeast. Using your dough hook, add an additional cup of flour until the dough forms a ball. Mix for 5 minutes. Touch the dough, if it is tacky, add some more flour. The dough is ready when it pulls away nicely from the bowl and is not too tacky when touched.
- Grease a large glass bowl lightly with butter or oil. Place the bread dough in the bowl and cover it with a towel. Let it rise in a warm place for 1-1½ hours. It will be slightly under doubled in size.
- Grease 4 loaf pans with butter or line a baking sheet with parchment paper.
- Punch down the dough and separate into 4 balls. If using the dough to make 4 loaves, shape into 4 loaves and put into 4 buttered loaf pans. Alternatively, you can make 2 loaves and form buns out of the remaining dough.
- If making buns shape into buns and place on lined baking sheets.
- Let the dough rise again for about 50-60 minutes or until just under doubled in size. (The bread will continue to rise in the oven so it is not necessary to wait until doubled in size.)
- Preheat your oven to 375°F. Bake the bread for 30-35 minutes. (Buns will only take 15-20 minutes to bake.)
- Remove from the oven and cool in the pans for 5 minutes. Run a blunt knife on the inside edge of the pan.
- Remove the bread from the pans and cool on a wire rack.
Calories: 107kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 195mgPotassium: 28mgFiber: 1gSugar: 1gCalcium: 4mgIron: 1mg
Tried this recipe?Let us know how it was!