Homemade Easy Bread For Dinner Tonight
With everyone home and grocery stores scarce with basic needs, so many people kept asking about how I make bread. Everything from dinner bread, to sandwich bread to bagels and pretzels. Over the next few weeks I’ll be sharing all the things I’ve learned over the years when it comes to bread making. As an Italian, I am made of bread I think.
This recipe is incredibly simple. It’s one of the first I’ve made. I started much easier (at least I thought so) with things like cinnamon rolls, pretzels, etc.
Turns out, making bread is pretty simple.
I had it all in my mind that making bread was a huge endeavor and I would surely screw it up.
I learned quickly that was the adversary because turns out, I’m a pro.
You’re probably thinking…”well great, if she’s a pro, there’s no way I can make this.”
You surely can make this bread from scratch. I promise. This homemade bread is so simple. The only way you can possibly not achieve success is by burning it. That’s why we have kitchen timers so that doesn’t happen.
The thing is no one taught me how to do it. I tried others recipes and then adapted them to fit what I needed.
This particular recipe was adapted from Mel’s Kitchen. I added more flour because I found her recipe to be too wet for me.
That’s all baking is! It’s trying new things and adapting as you need.
Be not hesitant of the kitchen. You can do this!
God calls women to be fruitful to their homes and I think part of that is being able to dominate in the kitchen. While God never says women rule the kitchen, He does say, in Proverbs 24:3-4
By wisdom a house is built,
and through understanding it is established;
4 through knowledge its rooms are filled
with rare and beautiful treasures.
Am I adding wisdom and knowledge to my home? I think the more we can learn that adds value to our home, the better off we are.
I think being able to make things from scratch is an incredibly useful skill to have in your tool belt.
Try your hand at bread making this weekend. Your family will appreciate it. I promise.
I know mine goes nuts whenever I break out the yeast and KitchenAid Mixer. That makes something fresh and delicious is coming very soon their way.
Plus, it’s a great way for my boys to get involved. Hello math, science and home-ec at one time! Talk about multipurpose! While we’re homeschooling right now, the kitchen has been key to talking about why ingredients react the way they do and getting them to help with measurements. They’re doing math and science without realizing it.
If you have any questions, don’t hesitate to reach out!
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Rustic, crusty, easy bread
- KitchenAid Stand Mixer with Dough Hook
- Pizza Cutter
- flour sifter
- 3 cups warm water 105-115 degrees
- 2 1/4 tsp active dry yeast
- 1 tbsp coarse salt
- 7 1/2 cups flour + a little more to knead your dough
Prep the dough
- Mix the warm water, salt and yeast in a large bowl (preferrably your stand mixing bowl)
- Let it foam up for 10 minutes
- Slowly sift one cup of flour into your mixture at a time and use your dough hook to mix (your dough should be sticky but workable in your hands)
- Cover the dough with a towel, do not make it an airtight container, for two hours
- You can either bake this in two hours or refrigerate for two weeks
- Split your dough in half and either make two loaves now or stick the remaining dough in an airtight contrainer (store it in the fridge for up to two weeks)
- Form the dough in your hands (flour them first) so you have a smooth top and bumpy bottom (I use a silicone sheet to form my dough)
- Set your dough on some parchment paper
- Lightly dust the top of the bread and add three slashes to the top of the bread using your pizza cutter (baker's lame or freshly sharpened knife)
- Cover your bread with that towel from earlier for another 40 minutes to rise (if you've pulled it from the fridge allow it to rise an hour and a half)
- Preheat oven to 450*
- To get that crust, get a pan out and place 5-6 ice cubes on it and place it on your bottom rack
- Use either a baking stone or an overturned baking sheet (heat the baking sheet up for 10 minutes before adding your bread)
- Place your bread on the stone or overturned baking sheet
- Bake for 24-28 minutes until turn golden brown (do not keep opening your oven to check on the bread because it will let the steam escape)
- Let cool. Slice. Enjoy