Basic White Bread Recipe

I have a post percolating about getting back to basics in the desire to have a natural lifestyle while living the modern world of two children in different schools, Minecraft, dance classes three days a week, day jobs, night jobs, you know… the craziness that is life on Osage.

We’ll get to that in a bit. Until that happens I don’t want to ignore the present. Tonight I started with bread. That very basic staple that in our household is one thing that means home and health. I pulled out my reliable recipe that I haven’t used in over a year because you know, just once we’ll buy this, that or the other thing became every week. I stood in front of my counter with all my ingredients set out before me with my trusty Kitchen Aid waiting at the ready and took a deep breath.

“Ready?” I asked myself. Ready. Let’s take back our health, our sanity and our family. I made our bread for the week. 3 hours later the loaves came out of the oven with the smell that all four of us knew meant we were back to basics again. Flour, yeast, sugar, oil, salt, time and living in the moment. Heaven on a plate.

Loaves, warm from the oven.
Loaves, warm from the oven.

Basic White Bread

Makes 2 loaves/ Bake 30 minutes at 350 degrees
Instructions are for using a Kitchen Aid mixer with a bread hook

2 cups 110 degree water
1/4 cup sugar
1 1/2 Tablespoon active dry yeast (I use Red Star, comes in a jar)
1 1/2 teaspoon salt
1/4 cup oil (I use canola)
6 cups flour (I use King Arthur bread flour)

Dissolve sugar in water and add yeast immediately. Let yeast proof 5-10 minutes until mixture is foamy. Add 1 cup of flour, oil and salt and mix until combined by hand with spoon. Add flour another cup at a time mixing between additions. After third cup transfer bowl to machine and mix by dough hook on low or 2 speed. After all the flour is mixed in let the hook knead the dough for 5 minutes until the ball is smooth and elastic. Remove dough ball and knead by hand just a few times and place in oiled bowl and cover to rise for 1 hour or until doubled in size. Punch down dough, form into loaves and put into oiled pans to rise for another 45 minutes or so until doubled in size (I go for 1 in or so over the edges of the pan). Bake as instructed above.

– Michelle


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s