What’s better than the aroma of freshly baked bread on a cool Fall or Winters Day? One of my favorite things is the smell of freshly baked bread. It always takes me back to days gone by… I can almost feel the warmth of my Great Grammy’s old wood stove.
Bread is not a difficult thing to make. It just takes a little practice. When making homemade bread, you should plan to set aside at least 4 hours of your day to dedicate to this task. It will be well worth the effort!
Directions:
Yield: One 8″ pan (4-6 servings)
- Put three cups of flour, shortening, sugar and yeast in large mixing bowl. Blend together with wooden spoon.
- Add water and another cup of flour. Blend together.
- Add another 1/2 cup of flour and the salt. Blend together.
- Dump contents of bowl onto counter and continue to blend by hand and knead the dough adding flour as required to prevent sticking.
- Knead dough for 8 – 10 minutes or until you have a nice smooth ball that is no longer sticky.
- Place in large bowl greased with shortening and cover with a clean towel. Place in a warm, draft free area to rise until double in size (approx. one and a half hours).
- Punch down and shape into loaves. Place in greased 8″ loaf pans, cover with clean towel and allow to rise in warm, draft free area for another hour, until double in size.
- Remove towel and place in preheated 400°F oven, center rack, for 30 minutes. Remove from oven and pans. Brush crust lightly with butter or margarine and cool on wire racks.
ENJOY!!!
Ingredients:
- 5 to 6 1/2 cups – All Purpose Flour
- 1 and 1/2 tbsp of Fleischmann’s Instant Quick Rise Yeast
- 1/4 cup of Shortening (Room Temperature)
- 1/4 cup of Sugar or Honey
- 1 tsp of Salt
- 2 cups of Hot Water (100°F)
Hi Candra,
Thanks so much for your advice but may you elaborate further on the window pane test as I am really a beginner in bread making.
Hi Shirlynn,
I’m sorry to hear you didn’t have the best of luck with your bread. Did you try the window pane test to make sure it was kneaded enough? Usually the texture will be nice and smooth when the dough has been kneaded enough.
I have always used all purpose flour to make my bread without any of the problems you have encountered. It does take practice though.
Holes in the bread can form, if you don’t get all of the air pockets worked out of the dough.
I hope you will continue to make your own bread and have better luck next time 🙂
Thanks so much for writing!
Candra
Hi Candra,
I ｈａｖｅ ｔｒｉｅｄ ｔｈｅ ｒｅｃｉｐｅ ｂｕｔ ｍｙ ｂｒｅａｄ ｔｕｒｎｅｄ ｏｕｔ ｔｏ ｂｅ ｃｒｕｍｂｌｙ ａｎｄ ｈｏｌｅｓ ａｒｅ ｅｖｅｒｙｗｈｅｒｅ ｏｎ ｔｈｅ ｓｌｉｃｅ ｏｆ ｂｒｅａｄ． Ｗｈａｔ ｃｏｕｌｄ ｂｅ ｗｒｏｎｇ？ Ｉ ｈａｖｅ ｕｓｅｄ ａｌｌ ｐｕｒｐｏｓｅ ｆｌｏｕｒ ｗｈｉｃｈ ｉｓ ｍｅｄｉｕｍ ｐｒｏｔｅｉｎ． Is it possible that this happened due to not using high protein flour to make bread?Another problem that I faced is when I am forming the dough to be placed in the baking pan, the texture of the dough after I have roll them is not smooth. Thanks for the recipe anyway.
Each Tablespoon is equal to 15 grams so 1 and 1/2 Tablespoons would be 22.5 grams.
Hope this helps 🙂
How much is 1 1/2 tbsp of yeast in gramme?
Thanks.
It was my Pleasure!! Thanks so much for watching 🙂