With freezing temperatures lately in the Northeast, all I have been doing is cooking and baking. One of my go to comfort baking is making bread… I was always afraid of making bread and I have to say that this recipe turned me around several years ago.
My cousin Helena shared this recipe with me, and it’s my go to recipe for something that’s simple and delicious too!! So if you haven’t made bread before, because you were too afraid to try… This is the recipe for you.
But this recipe should come with a warning too… It’s so easy that I promise you’ll be making bread every week!! LOL
This recipe makes 2 loafs, so you can easily divide the recipe in half.
1 cup lukewarm water
1 cup lukewarm milk
1 1/2 teaspoon salt
1/3 cup sugar
1/4 cup vegetable oil
1 1/2 tablespoon of active dry yeast
6 cup all-purpose flour
In a large bowl, dissolve the sugar in lukewarm water, then stir in yeast. Allow proofing until yeast resembles creamy foam and stir in the 1 cup of lukewarm milk.
Mix salt and oil into the yeast. Using a wooden spoon mix in the flour, one cup at a time. (If you have a stand mixer you can mix using the dough hook).
Then place the well-mixed dough on floured surface, and knead by hand until nice and smooth.
Place dough in well-oiled bowl; turn to coat top. Cover with plastic wrap and let rise about 1 hour. (Make sure the dough is in a draft free area)
Once again punch dough down, place dough on floured surface and knead a few times. Divide dough in half.
Shape into loaves and place into 2 greased 9×5-inch pan. Or place the dough on a greased cookie sheet, and form it into a long freestyle shape.
Allow the dough to rise 30 minutes or until dough has risen about 1″ above pans. Place in a 350 degree preheated oven and bake for 30 minutes.
Remove from pans immediately and cool completely before cutting.
*Next step after removing from pans is all your preference if you like it a crusty on the outside or softer. To make it a softer crust, you can brush the top of the loaves with a little melted butter right after you take them out of the pans. To make it a crispier crust, just leave as is.