Homemade Breadmaking Extravaganza!

So, today started out rainy, and as usual on the slow days, I try to get my baking done for the week. I started off the day with a simple white loaf for sandwiches through the week. I have come a long way since making my first loaf of bread for the starving masses here on the Farm. I have learned mostly through trial and error, collected some absolutely lovely base recipes, and finally, have found what works best for us. We like store bread to a degree, but since food allergies run amock here, we have tweaked a good solid basic bread recipe to our tastes, and by solid, I mean light and fluffy the way we like it. Here's the recipe we use. It makes a light tasty white bread that is mouthwateringly scrumptious disguised as a grilled cheese sandwich. Mmm mmm GOOD I tell ya! This will make a 2 pound loaf. I double it for my commercial size loaves, thanks to the neighbors who bought me the pans as a bribe for more bread!!

White Sandwich Bread
2 3/4 c. flour
1/2 c. oil
1 tablespoon yeast
1/8 c. sugar(we prefer local honey instead)
1/2 tsp. salt
1 1/8 c. lukewarm water
1 tsp. vinegar

You may add more sugar or honey to taste if you like a slightly sweeter bread. First, we add all of the wet ingredients into the mixing bowl. I do not proof my yeast, have never seen the need, but you may if you wish. I prefer to skip that step entirely. Next, you want to add your dry ingredients, saving the yeast for last, and sprinkle it evenly on top of the flour, so as it mixes, it is distributed well throughout the dough ball.

I use my KitchenAide mixer, and let rise and bake in the oven, because I've never liked the bread machine baking. You can do this in a machine though if you follow the manufacturer's instructions for your particular machine. The next thing is to preheat the oven to it's lowest setting, place the doughball in your greased pan, and set it in the oven to rise for 45 minutes. After which you bake at 350 degrees for 15 minutes, or until the top crust is golden brown.

Remove it to a wire cooling rack immediately upon taking out of the oven, and allow the bread to cool completely before cutting(IF you can stand to leave warm bread alone). My sweet well meaning husband is usually into mine before I can get it sliced and in the bread keeper!

In my experience, the best way to keep fresh homemade bread is in a sealed container in the refrigerator. I have a wonderful Lock & Lock bread container I keep ours in in the fridge, and it stays fresh for up to a week...maybe longer, it never lasts long enough to tell exactly how long it would last before molding or becoming stale. If I ever find out for sure just how long it will keep, I'll be sure to report back!