My grandkids were staying with us for the weekend and I brought out a loaf of bread from the freezer for their toast and sandwiches, as per usual. It wasn’t until later in the week, or it could have been a week and half, I realized this same loaf of bread still sat on my counter and when I checked it, the bread still seemed ‘fresh’.
Colour me stupid, but that thing should have grown feet and walked away by itself after about four days or so. This is what got me thinking about what, exactly, am I putting in my body and I began a journey into being aware of where my food came from and it started with making my own bread.
I make mine in a KitchenAid stand mixer and that is what the directions for blending speed is for. I’ve also done this by hand. Do whatever fits you best.
|1.5 cups||Warm Water|
|2 tsp||Yeast (active dry)|
Mix together in bowl – let sit for about 10 minutes then add remaining ingredients.
|4 cups||Flour (up to 5)|
|2 Tbsp||Softened Butter|
|2 Tbsp||Powdered Milk|
Blend on Speed 1 – Add more flour or water as needed.
When ready, blend on Speed 2 (5-7 minutes) This is what kneads the dough. DO NOT go higher than speed 2!!
Shape dough into a ball – place in greased bowl and let rise (covered) for about an hour. Dough should rise to almost double in size.
Gently punch down, shape into a roll and place in greased bread pan, cover and let rise for another half hour. Dough should rise to about two inches above the pan
Bake in pre-heated oven – 350F for 30 minutes
Let cool for about ten minutes before removing from bread pan
Brush the top with melted butter for a softer crust (OPTIONAL)