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Free Bread Recipe
Let’s Bake Jan’s Bread
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My mom used it for everything from scones to sliced bread. It is so versatile that I have used it to make roles and pizza dough.
While scalding 2 cups of milk (warming slowly until film develops on top), dissolve one packet of yeast into 1 cup of lukewarm water (when a drop is placed on the wrist one cannot tell a difference in temperature from the skin). Once the milk has a film, mix in 2 tablespoons of sugar, 2 teaspoons of salt and 3 tablespoons of vegetable oil to the milk and let cool until lukewarm. Then, add 2 cups of all purpose flour and beat until all the lumps are out. Add the cup of yeast water to the milk and flour mixture and begin adding flour and mixing until the dough is not sticky. Put on a flour-covered board and kneed (push down firmly on the dough with the heal of your hand, lift and turn the dough one quarter turn, fold the dough in half and repeat) for 10 minutes. You should have a bead of sweat on your forehead by then. Now make sure you have a warm place for the bread to rise and place the dough in a greased bowl and cover. (The bowl should be big enough for the dough to triple in size). Let rise 105 minutes or until the dough had doubled in size then punch down the dough to remove the air. Let the dough rise another 90 minutes or until double again then punch it down once more and divide in half. Shape into loaves and place in greased loaf pans and let rise 60 minutes. For conventional ovens preheat the oven to 400 °F. Bake the bread for 10 minutes and reduce the heat to 350°F and bake an additional 35-40 minutes. Remove from the oven and let cool on the side for 1 minute and remove from pan. Continue cooling until bread is at room temperature then seal in bags. Oh, I can’t wait, rip apart one loaf and spread butter on it and devour it like a pack of dogs.