I pulled this recipe out of my Better Homes and Gardens cookbook. If all goes well my bread should look something like this:
Better Homes and Gardens
- 5 ¾ to 6 ¼ cups all-purpose flour
- 1 package active dry yeast
- 2 ¼ cups milk
- 2 tablespoons sugar
- 1 tablespoon butter
- 1 ½ teaspoons salt
(here is my bread at this point)
2. Turn dough out onto a lightly floured surface. Kneed in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes)
(Kneading the bread did not turn out to be as scary as I thought it would. You push the bread out, away from you and then fold it over towards you and push back out while turning the dough. It was pretty easy.)
3. Punch dough down. Turn dough out onto a lightly floured surface; divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 8×4×2 inch loaf pans.
(I only had one proper loaf pan so I had to wait until one loaf was completely done before I made the other loaf.)
4. Shape each dough half into a loaf by patting or rolling.
( I had to look on youtube how to shape bread into a loaf and found this very simple video.Thank you heavenly homemakers)
(This is what my bread looked like after I shaped it and put it into my greased pan and let it rise.)
6. Preheat oven to 375. Bake for 35 to 40 minutes or until bread sounds hollow when lightly tapped. (If necessary, cover loosely with foil for the last 5 to 10 minutes of baking to prevent over browning.) Immediately remove bread from pans. Cool on wire racks completely.
(I did put foil over my bread for the last 10 minutes of baking and my bread turned out beautifully.)
WOO HOO! I can make bread! Who knew?