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June 5th, 2009 
admin These bread companies are playing with my emotions! I'm tired of the raggedy loaves of bread! I wanna make my own!
Two loaves of bread – crisp of crust and tender of crumb.
1 pkg. active dry yeast
1 c. water { 105*F }
2 tbsp. sugar
2 tsp. salt
1/4 c. Crisco
1 c. Warm milk
5 to 6 c. enriched flour
Soften yeast in 1/4 cup of the 105*F water 10 minutes, then stir until blended. Measure sugar, salt and Crisco into mixing bowl, pour warm milk over them and stir, mashing Crisco against sides of bowl until broken into small lumps. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stick to the fingers.
Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes. Shape dough into a ball and put it in a bowl rubbed with oil. Spread surface of dough lightly with oil, cover with a towel and let dough rise until double in bulk,in a warm draft free place about 1 1/2 hours. Punch dough down and turn onto floured board. Cut dough in half and shape each half into a smooth ball. Let rest on work surface covered 10 minuts Shape each ball into a loaf and put into bread pan rubbed with Crisco, seam side down letting one side of loaf lay touching one side of pan Cover pans with a towel {I lightly brush the loafs with canola oil with a soft pastry brush. Instead of the towl. the towel may stick to bread } and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.
To bake: Bake loaves at 400 degrees for 25 to 35 minutes, or until golden brown.
When baked: Turn loaves from pans immediately onto a cooling rack to keep crust crisp, just let bread cool, for a more tinder crust brush with cooking oil, and let cool.
nlbvelir— I have given this recipe to several people and they all seem to like it. I hope you like it also.
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From your post I take it that it is cold where
you live. That means that you have to be very careful to keep the dough warm while rising. Both rises. I suggest that you turn your oven on and let it warm up slightly then turn it off but leave the light on. Place the dough in the oven covered with a damp towl
for the first rise. For the second rise that is after you place the loaves in the baking pan
It's not good to cover because the cover could stick to loaves. Just try to keep the dough as close to 80*F as you can from the mixing to the time it's ready to bake.
Whitch means you will have to set the paned bread on the counter while you pre heat the oven. Good luck and injoy your home made bread. jim b
Posted in 
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yes i make my own.
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i don't but i wish i did. My Baba does and i LOVE it!! i could eat the hole loaf.Its the best!!
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I have not but would LOVE to bake fresh bread!
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Yes I bake my own bread and it is such an improvement over the stuff on store shelves. Try King Arthur Flour website for recipes.
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Absolutely. There are tons of recipes online. Try a used bookstore for bread books, etc.
Start with easy breads and work your way up to artisanal breads.
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Amazingly Easy Irish Soda Bread
"A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!"
PREP TIME
15 Min
COOK TIME
50 Min
READY IN
1 Hr 5 Min
INGREDIENTS
• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
References :
Two loaves of bread – crisp of crust and tender of crumb.
1 pkg. active dry yeast
1 c. water { 105*F }
2 tbsp. sugar
2 tsp. salt
1/4 c. Crisco
1 c. Warm milk
5 to 6 c. enriched flour
Soften yeast in 1/4 cup of the 105*F water 10 minutes, then stir until blended. Measure sugar, salt and Crisco into mixing bowl, pour warm milk over them and stir, mashing Crisco against sides of bowl until broken into small lumps. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stick to the fingers.
Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes. Shape dough into a ball and put it in a bowl rubbed with oil. Spread surface of dough lightly with oil, cover with a towel and let dough rise until double in bulk,in a warm draft free place about 1 1/2 hours. Punch dough down and turn onto floured board. Cut dough in half and shape each half into a smooth ball. Let rest on work surface covered 10 minuts Shape each ball into a loaf and put into bread pan rubbed with Crisco, seam side down letting one side of loaf lay touching one side of pan Cover pans with a towel {I lightly brush the loafs with canola oil with a soft pastry brush. Instead of the towl. the towel may stick to bread } and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.
To bake: Bake loaves at 400 degrees for 25 to 35 minutes, or until golden brown.
When baked: Turn loaves from pans immediately onto a cooling rack to keep crust crisp, just let bread cool, for a more tinder crust brush with cooking oil, and let cool.
nlbvelir— I have given this recipe to several people and they all seem to like it. I hope you like it also.
——————————————————
From your post I take it that it is cold where
you live. That means that you have to be very careful to keep the dough warm while rising. Both rises. I suggest that you turn your oven on and let it warm up slightly then turn it off but leave the light on. Place the dough in the oven covered with a damp towl
for the first rise. For the second rise that is after you place the loaves in the baking pan
It's not good to cover because the cover could stick to loaves. Just try to keep the dough as close to 80*F as you can from the mixing to the time it's ready to bake.
Whitch means you will have to set the paned bread on the counter while you pre heat the oven. Good luck and injoy your home made bread. jim b
References :
retired baker
yes i have…the taste of freshly baked bread is like no other.
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yes i do about twice a week i make 7 loaves my family has some and i give some to the neighbors.makes the best air freshener you can buy.
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