Similar to pastry dough, store bought bread contains far more ingredients than those required to bake bread at home. In addition to all sorts of preservatives to extend shelf life, most store bought bread contains too much salt or sugar. This can be particularly problematic for people following a low sodium or low sugar diet. Home baked bread is a perfect answer.
While making your own bread will require a little time, it freezes well and can be enjoyed for days or even weeks depending on how much bread you consume on a daily basis. In our home, one loaf of bread lasts up to a week or more. The key is to slice the bread prior to freezing so that you only thaw the number of slices needed.
Ingredients
- 1.5 pounds all-purpose flour
- 3/4 pound whole wheat flour
- 2 teaspoons dry yeast
- 1 teaspoon salt
- 4.25 cups warm water
- 1 tablespoon extra virgin olive oil
Preparation
- Combine the flour, salt, and dry yeast in a large mixing bowl and stir until blended
- Add the warm water and knead until you have a sticky elastic dough. Note that you may need more or less water as each flour absorbs water differently. If needed, add water/flour one tablespoon at a time
- Pour 1 tablespoon of olive oil in the palm of your hand and lather your hands together
- Rub the surface of the dough and shape it into a large ball. You may need to repeat this process twice using 1/2 tablespoon each time depending on the size of your palm
- Place the dough ball in the center of the bowl and cover with a moist kitchen towel
- Place the bowl in a warm corner of the kitchen
- Let the dough rise for approximately 1 hour until it has doubled in volume as shown below
- Once the dough has doubled, remove it from the mixing bowl and split the dough in half using your hands. This is done by tearing the dough in the center
- Take two bread pans and with a little olive oil on your hands, oil the bottom and sides of each pan so that the dough will not stick
- Place each dough half in one of the pans and flatten such that the dough takes on the shape of the pan. Make sure your pans aren’t too small or large. The dough should fill each pan halfway
- Cover both bread pans with a moist kitchen towel and place back in a warm location and allow to rise for another hour until the dough has once again doubled in volume as shown below
- Preheat the oven to 400 degrees
- Place the bread in the oven and bake for 1 hour until the bread has developed a golden crust and the sides have slightly receded from the pan
- Once the bread is done, remove it from the pans and allow it to cool on cooling racks
- Don’t be surprised if half a loaf is gone within hours of being baked! In our home, everyone is asking for a slice of bread as soon as it has cooled enough to not burn one’s mouth. After all, it’s hard to resist the smell of baked bread wafting through the house
