13/03/2018
DAZION'S HOMEMADE BREAD RECIPE
If you’ve never baked homemade bread before, here are a few tips:
Remember to fully knead. The recipe below kneads for 7 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.
You'll need 1/4 cup to 1/2 cup of flour or more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
Turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
After the first rise, don’t overwork the dough. knead and shape the dough for about 1 minute, then it’s back in the pan to rest, for the 2nd rise. I like to have the pan rise in the oven for this second rise so that I don’t have to worry about moving risen dough. When it’s fully risen, I just turn the oven on and set the timer to bake. Bake till the top of the loaf will be golden brown.
Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling. If you leave the bread in the pan for much longer than that, you’ll steam it, which may result in soggy parts. No one likes soggy bread!
2 cups warm water
1/2 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5-6 cups flour
In a large bowl, dissolve the sugar in warm water and then stir in yeast for about 5 minutes.
Mix salt and oil into the yeast. Mix in flour one cup at a time.
Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two buttered loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake in oven for 30-40 minutes.
Cool, brush with butter and enjoy!
