Brita Olson | Crumbs
Brita Olson | Crumbs
It’s a fundamental aspect of my life and a staple of the western diet. In fact, it is so popular that there is an entire wall of shelving devoted to it in Winco. It is easy and cheap to grab a loaf off the shelf and toss it in the cart with your other goods. It’s easy, this is true, but homemade, fresh-out-of-the-oven bread is one of the greatest things on earth.
Ingredients
- 2 1/2 cups warm water
- 1 Tablespoon dry yeast
- 1/4 cup shortening
- 2 teaspoons salt
- 1 Tablespoon sugar
- 6-7 cups flour
How to
- Combine water and yeast and let sit until you see the yeast is active. It should form gooey blobs. If it remains separated in particles, this means the yeast is not working and you should try different yeast.
- Add the shortening, salt and sugar to the yeast mixture.
- Then begin adding the flour. You want to do this one cup at a time, mixing as you go. Use between 6 and 7 cups to achieve a doughy texture, balanced between sticky and dry.
- Then, on a clean and floured surface, knead the bread. It’s a lot like giving it a massage.
- Grease the sides of a bowl and set the dough in it to dry. Cover with a towel. Make sure it is warm in the house to ensure the yeast’s timely activity.
- Let sit for about an hour or until the dough has doubled in size.
- Then “punch” the dough, knead again and let sit to rise a second time.
- After its risen, separate and form into two loaves and place in two greased bread pans (5 x 9 inches).
- Cover with towel and let rise again.
- Bake at 350 degrees Fahrenheit for approximately 30 minutes until golden brown.