BASIC HOMEMADE BREAD
I enjoy the aroma of fresh homemade bread in my kitchen. Here’s a simple yeast version that bakes up golden brown.
—Sandra Anderson, New York, NY
Prep: 20 min. + rising • Bake: 30 min. + cooling • Makes: 2 loaves (16 slices each)
1 package (1/4 ounce) active dry yeast
2 1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6 1/4 to 6 3/4 cups all-purpose flour
1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
HOW TO STORE HOMEMADE BREAD
• It’s best to store bread at room temperature in a cool, dry place. In other words, don’t let it see too much sun. To keep it soft, store in an airtight plastic bag. Stored this way, it will keep for 2-3 days.
• For longer storage, freeze bread for up to 3 months. Slice the bread before freezing, wrap tightly and remove slices as needed. Enjoy a sandwich on homemade bread whenever you want!
HOW TO WORK YEAST DOUGH
• Fold top of dough toward you. With your palms, push dough with a rolling motion away from you. Turn dough a quarter turn; repeat folding, kneading and turning until dough is smooth and elastic. Add flour to the surface as needed to avoid sticking. After kneading, place dough into a greased bowl, turning once to grease the top. Cover and let rise.
• Press two fingers 1/2 in. into the dough. If the dents remain, the dough has doubled in size.
• Punch dough down and place in greased pans. Cover with a towel and let rise in a warm (80°-85°), draft-free area; the oven and microwave are good options, but make sure they’re turned off. Let dough rise until it has doubled.