Hey everyone! It’s been a while since I’ve blogged but I had to share this basic recipe from Scratch This With Sandy. This has been the foundation of my bread making recipes, which I’ll share in the coming weeks!
So if you’re looking for a simple recipe to make your own bread, this is the perfect one to start with. You can adjust the sugar content here, which Sandy did as well (see Baker’s note).
For more of her recipes, head on over to Scratch This With Sandy!
- 2 Cups warm water about 110-120 degrees
- 2/3 Cups white sugar
- 1 1/2 Tablespoons yeast
- 1 1/2 Teaspoons salt
- 1/4 cup vegetable oil
- 6 cups flour
- Place sugar and water in bowl
- Sprinkle with yeast and let dissolve 5-15 minutes
- Add salt, oil and half the flour mix together.
- Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
- Pull out onto lightly floured surface and knead shortly
- Place in greased bowl flipping to cover both sides.
- Top with saran wrap or damp warm towel
- Set aside in draft free area and let rise till doubles in size. About 1 hour
- Remove cover and punch down.
- Lay out on lightly floured surface and cut in half.
- Flaten out into rectangle and “jelly” roll into a loaf.
- Pinch ends together and place in greased 9×5 bread pans.
- Repeat with other half.
- Cover and let rise till double in size about 30-50 minutes.
- Pre-heat oven to 350 degrees.
- Once double in size bake for 25-30 minutes.
- Pull out and brush top with butter.
- Let rest 10 minutes before removing to cooling rack.
*Bakers Note 1: I’ve decreased the sugar down to ¼ cup or ⅓ cup instead of using full amount.
** Baker’s Note 2: I’ve also cut the oil down to 2 Tablespoons and substituted the oil for butter.