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BAKING | EASY HOMEMADE SLICED BREAD

Thursday, March 26

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What an interesting time we are living in right now my friends.
The entire world has come to a stop due to COVID-19...schools have closed, businesses have shut down, states are issuing "stay in place" orders, grocery store shelves are completely empty, hospitals are without proper medical masks and equipment, there are thousands of people who've contracted the virus and sadly, thousands who've succumbed to it. 

We are living in uncertain times, for sure, and with all of the collective what-ifs and worry, I'm choosing to cling to the positives. (while staying home)

What an incredible blessing this could be...if we allow it to be; An amazing gift of time.
This could actually be the pause button we've all wished for on those days when we were wishing hard for a breather...a break from the busyness.

This is an opportunity to take a step back and really put into perspective what's REALLY important. Never in the history of our world has everyone on the entire planet been more simultaneously united by anything...ever. Pretty crazy, right?

It's astonishing to think about, actually. And something we may never experience again.
I'm choosing to view this moment in history as miraculous. Yes, sadly, there will be some of us who will lose our lives to this...but I also believe there will be many more who will unexpectedly, through this experience, have life restored to them.

........

So...homemade bread...because homemade bread gives me life.
And I think we could all use a little comfort food right now.
This recipe makes some beautiful, delicious loaves and the ingredients are simple.
And...your family will pretty much think you're a superstar. (scroll down for recipe)





It's delicious all on it's own but exceptionally yummy with a little butter.
PS - a little bit o' honey sweetens the pot. *wink*

Sure hope you'll try it!


PS - Let's stay cozy + connected in-between posts...find me on Instagram for daily inspiration.
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Yield: 4 loaves
Author:

Homemade Classic White Bread Loaves

Homemade Classic White Bread Loaves

Simple ingredients - delicious results.

Ingredients:

  • 5 cups hot water
  • 3 TBSP yeast
  • 2/3 cup honey
  • 2/3 cup olive oil
  • 2TBSP salt
  • 1/3 cup wheat gluten
  • 8 cups white flour
  • small bowl of olive oil - for hands while kneading
  • Note: I used Bread flour because that's all I had and still used the wheat gluten - even though it's not necessary with bread flour.

Instructions:

How to cook Homemade Classic White Bread Loaves

  1. Preheat oven to 350ยบ.
  2. Grease 4 loaf pans, generously, with olive oil or baking spray.
  3. Set aside.
  4. Mix 5 cups warm water, yeast, honey,  and olive oil in large stand mixer with whisk attachment. Allow yeast mixture to sit for 5 minutes to activate.  (mixture should become  bubbly - if not, allow more time to sit).
  5. Remove  whisk attachment and  replace with dough hook attachment.
  6. Add 2 TBSP salt, wheat gluten, and 2 cups flour to bowl
  7. Mix well and scrape the bowl with rubber spatula. 
  8. With mixer on low, add remaining 6 cups of flour to avoid dust cloud.
  9. Once flour is integrated, mix on medium high until thoroughly combined.
  10. Dough should begin to pull away from sides of bowl after a few minutes.
  11. If not, slowly add more flour until it does. 
  12. Dough should be firm but not dry - moist but not overly sticky.
  13. Turn dough onto floured surface.
  14. Dip fingers in a small amount of oil and rub hands together. 
  15. Begin kneading dough while maintaining oily hands - this keeps dough pliable, smooth, and easy to work with throughout the kneading process.
  16. Knead for 5-10 minutes, continually folding the dough towards the middle and pushing down with your palms - adding small amounts of oil to your fingers and hands as necessary.
  17. When dough is nice and smooth, form into large ball and quarter it, using a sharp knife.
  18. Form each of the four sections into small loaves and place in prepared pans.
  19. Place on stovetop or counter and allow to rise until dough doubles in size. (spritzing every 15 minutes with a water bottle). This can take 30 minutes to an hour.
  20. Bake for 30 minutes, tops should be golden brown. 
  21. Remove from oven and invert loaf into your heat-protected hand. 
  22. Tap on the bottom of the loaf - a hollow sound determines it's done.
  23. Allow to cool on a wire rack before slicing.
  24. Slice and store in bread keeper, zip top bag or air tight container.
  25. PRO TIP: Use an electric knife to slice when cooled for perfectly sliced bread. 

Notes:

- recipe adapted from @whiteshantyhome on instagram
Calories
1513.65
Fat (grams)
43.00
Sat. Fat (grams)
5.99
Carbs (grams)
252.05
Fiber (grams)
11.21
Net carbs
240.84
Sugar (grams)
47.37
Protein (grams)
32.08
Sodium (milligrams)
3513.03
Cholesterol (grams)
0.00

Did you make this recipe?
Tag @pnpflowers on instagram and hashtag it #pnpflowersrecipe
Created using The Recipes Generator


KEEPING IT REAL
I'm definitely having to incorporate more daily walks and exercise into our daily routine in order to offset the bread baking. *wink*
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