Homeamde White Loaf Bread

Homemade Bread

 

 

Here in the south, we love us some homemade-fresh-outta-the-oven bread. Slap on some butter and bite into that steamy goodness.....Wow! So good!

 

I've made a lot of bread.... and I do mean a lot. I've tried a lot of recipes, and I do mean a lot. Out of all the recipes I've tried, this one is my favorite. I've tweaked and tried and have finally found the perfect one for me and my family. And it is positively delicious!

 

This recipe is also great with whole wheat flour. My family doesn't really care for all whole wheat bread, so we do half and half. Half whole wheat, half white. And it always turns out perfect. Never heavy or grainy.

 

So buckle up, and hold on tight to your socks. Cause biting into a slice of this scrumptious bread will knock them right off!

 

(I will include just the recipe without the pictures at the bottom for easier printing or saving.

 

Hannah's Homemade White Loaf Bread

 

Let the baking begin! 

 

 

2 TBSP yeast

2 1/2 c. warm water

2 tsp salt

2 TBSP sugar

1/2 c. milk

3 TBSP melted butter

6 - 6 1/2 c. white all purpose/ bread flour

(or 3 c. white, 3 c. wheat)

 

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 First, sprinkle yeast over warm water and whisk.

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Next, add the milk, butter, salt & whisk well.

 

 

 

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Now, mix in 3 cups of flour until mixture is smooth.

 

Should look about like this.

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Then, gradually add in the rest of the flour.

(sometimes I have to use more or less flour, just depends on the day.)

Add enough to make the dough soft and workable. It should start pulling away from the sides of the bowl when it is about ready.

 

You don't want it to stick all over your hands,

but still have a little bit of stickiness to it.

(At this point, choose a large bowl that the dough will be rising in. Turn your oven on 100* and place the bowl in oven. This will warm the bowl and assist in the rising process.)

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Now the fun begins!

Turn dough onto a floured surface and knead until smooth and satiny, about 10 minutes. It should be at a consistency so that you can work with it, and it will not stick to your hands.

(Click here for instructions on the best kneading technique.)

 

Add flour to your hands and the work surface as needed. Just be sure to add a little at a time. Too much flour will make the dough dry, hard and heavy.

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Now, you can remove your bowl from the oven and turn the oven off.

Take a little oil and put a small coating inside the warm bowl.

 

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Place your now kneaded and soft dough into the warm bowl.

Flip it once to coat the top and bottom

(This prevents it from sticking as it rises....sometimes *giggle*)

Place a kitchen hand towel over the bowl and place in the oven. It should still be warm from when you heated the bowl. DO NOT turn the oven on.

The warmth from before will keep the dough warm enough the activate the yeast and rising process.  If your oven is too hot, just leave the oven door open.

(if it's exceptionally warm in your house, no need to place in oven. Just leave on a surface where it will not be disturbed.)

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Allow to rise, undisturbed, for 1 hour, or until doubled in size.

DO NOT disturb or touch the dough until it's finished rising!!

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After it has finished rising, punch down the dough in the bowl.

Yes, now you can touch it.

 

 Knead slightly in the bowl. About 10 good turns will be good.

All to rest for 15 minutes.

 

 

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Spray your working surface with oil and turn your dough out onto it.

At this point, you don't want to use any more flour.

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Slice your dough into three equal parts and form into loaves.

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Place in greased loaf pans and brush the top with butter.

Put them either in the now cool oven, or on a place where they will not be disturbed.

Place the towel back over the dough &

allow to rise for 1 hour or until doubled in size.

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Remove towel and bake at 350* for 30 minutes.

Brush tops with butter again.

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 You should always allow your bread to cool a little bit before slicing into it.

Good job! Now dig into that yum-o-licious bread!

 

Happy Baking!

Hannah's Homemade Loaf Bread

• 2 TBSP yeast
• 2 1/2 c. warm water
• 2 tsp salt
• 2 TBSP sugar
• 1/2 c. milk
• 3 TBSP melted butter
• 6 - 6 1/2 c. white all purpose/ bread flour
• (or 3 c. white, 3 c. wheat)

Sprinkle yeast over warm water in a large mixing bowl. Whisk until dissolved. Blend in the salt, milk & butter. Beat in 3 cups of flour with a whisk until mixture is smooth. Gradually add enough flour to make a soft, workable dough that pulls away from sides of the bowl.

 

Turn your oven on 150* and place your rising bowl in the oven. Turn dough onto a floured surface and knead until smooth and satiny, about 10 minutes. Sprinkle more flour onto surface and hands as needed.

Remove bowl from the oven and turn oven off. Lightly grease the bowl. Place dough in the warm greased bowl, turning to coat both sides. Cover with a towel and let rise 1 hour. Punch down dough and knead lightly in bowl . Let rest 15 minutes.

 

 Divide into 3 equal portions. Place in loaf pans and allow to rise undisturbed for 1 hour. Brush with melted butter. Bake at 375* for 30 minutes. Brush with melted butter.

 

Allow to cool before slicing.

Homemade Graham Cracker Pie Crust

Hey Everyone,

Here is a delicious and crazy simple recipe for homemade graham cracker crust. It's not the healthiest, but there isn't any GMO, MSG, or other crazy stuff you can't pronounce.

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Homemade Graham Cracker Pie Crust

 

Ingredients:

• 1 1/2 c finely ground graham cracker crumbs
• 6 TBSP melted butter
• 1/3 c sugar

Directions:- Mix all ingredients together in a bowl until well blended. Press evenly into pie pan.

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Waa laa! Easy and quick, right? Yeah!

Homemade No Bake Cheesecake

Hey Y'all,

A friend of mine made this for me many years ago and it was delicious, so I asked for the recipe. After she gave it to me I tried to make it, but it just didn't taste right. So, I tweaked, tested, and changed the recipe until it was perfect.



 

 You know the cheesecake from the store that's in a box and you add milk, stir then pour in a graham cracker crust? Yes, it's delicious, but it's filled with so much junk and things you can't even pronounce. This recipe is healthier and you know exactly what is going into. It's so darn easy & delicious, you will never go back to store-brand box cheesecake again.

 

 

 

Homemade No Bake Cheesecake

Ingredients:

• Graham Cracker Crust (see here for recipe)
• 8 oz. cream cheese (at room temp)
• 1/3 cup of sugar (Evaporated Cane Juice is great for this, or an even healthier choice would be Xylitol)
• 1 TSBP lemon juice
• 1/2 heavy whipping cream or sour cream (I prefer the sour cream for the bit of tartness it gives)
• 1/2 can of pie filling of choice
• 1 tsp vanilla
• 1 container of Cool Whip

Directions:

- In a bowl beat cream cheese, sugar, and lemon juice. Fold in sour cream (or heavy whipping cream) until smooth. Spread into prepared graham cracker crust evenly. Spread with pie filling, do not stir. Top with cool whip, again. . .do not stir. Freeze for 1 hour, covered with foil. Place in refrigerator for 30 minutes before serving.

Note: As I said above, I use sour cream because it gives the perfect tartness, but then I top with cool whip to calm it down just a smidge, so it's just the right kick in your mouth.

Have a way to make this recipe better? Comment and let me know!

Enjoy!

Homemade Chicken and Dumpling Casserole

Hey Friends,

This recipe has become mine and my family's all time favorite winter recipe! It's soo delicious! And the best part about it? It's so super-duper easy, the little ones can help with make it, too! Whip it up in about 10 minutes (not including time to cook the chicken breasts) and bake in the oven for 30-45 minutes. . .how awesome?? Make sure to read all the way down to the bottom before you make this recipe, there are notes that will make this recipe even easier! So, without further ado, here it is:

Chicken and Dumpling Casserole

Ingredients:

*1 pack boneless skinless chicken breasts

1/2 cup butter

*2 cups milk

1 cup flour

2 1/2 tsp baking powder

1/2 tsp salt

1 box chicken broth

*1 large can cream of chicken (will only use 3/4 can)

*1 large can cream of mushroom (will only use 3/4 can)

Directions:

- Boil chicken breasts until thoroughly cooked and white throughout, shred.

- Preheat oven to 350*F

- Put 1/4 cup of butter in one pan and the other 1/4 cup butter in the other pan, place in oven until melted.

- Mix together milk, flour, baking powder, and salt in a medium bowl. Whisk until smooth.

- Mix together chicken broth, 3/4 can of the cream of chicken, and 3/4 can of the cream of mushroom in a large bowl, whisk until blended.

- Place shredded chicken in the pans evenly. Slowly pour milk batter over chicken, DO NOT STIR. Slowly pour chicken broth batter in next, again DO NOT STIR.

- Bake for 30-40 minutes on 350*F, or until you see the batter has risen to the top of the pan and sort made an uneven crust.

- Allow to cool for 3-5 minutes before serving, it will be extremely hot right out of the oven.

Enjoy!

Here are a few different things that I do to mine:

* Instead of chicken breasts I use a quart of home-canned chicken. It's pretty much shredded for you and already completely cooked, which makes preparing this all that much easier, that is, f you happen to have some chicken you canned a few months ago in the back of your pantry. :-)

* The original recipe call for 2 cups of milk, but I use a little over 2 1/2. It makes the batter much smoother and easier to pour. Kind of like thick pancake batter. I've found that's easier for me.

*  A whole can of cream of mushroom and cream of chicken plus a whole box of chicken broth is usually too much to fit into my pans, so I just put the leftover mixture in a mason jar and place it in the fridge for next time I make, knowing I will be making it again soon.

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I told you it was easy, right? Make it for dinner tonight, I'm sure it will be a hit with the whole family. . . unless you are a vegetarian. ;-) If you are a vegetarian, check back with me soon, I'll have some recipe for you! Let me know how your recipe turns out!


Enjoy your new recipe!