March 10, 2002
Dear Daughter,
You asked about my splendid homemade bread and here are all the directions. I have always had complete and delicious success using the following method—which I believe I invented myself!
2 packages yeast (or 2 Tablespoons)
2 cups HOT water (follow method below)
3 T honey or ½ cup sugar
4 teaspoons sea salt or 1T regular salt
2 eggs beaten
¼ cup oil
6 & 1/2-7 cups flour
Over the years I have simplified all my recipes using yeast as follows, and I always have success:
First I turn the oven on to the lowest temperature (170) and take out the middle shelf so a big bowl with the dough will fit in later.
I put all the dry ingredients, including the yeast, into a large bowl and stir it to mix. I measure the oil (which is cold from the refrigerator) in a large
measuring cup and then add heated water to the oil up to the 2 and ¼ cup mark.
I give the water mixture a stir and slowly (or the eggs will scramble) pour it into a bowl with the eggs as I beat the eggs with a whisk. Then I pour all these warm liquid ingredients into the dry ingredients and stir with a strong spatula. (Along about now I turn off the oven.) I scrub the sink, rinse it well with hot water, dry it, sprinkle ½ of it with flour, and scrape all the flour mixture from the bowl onto the warm floured sink. While my hands are still clean before I start to knead the flour, I pour about 2 T of oil into the bowl (the little bit of leftover flour in the bowl doesn’t make any difference). Then I knead the flour in the sink for about 5 minutes adding flour as needed. When the dough forms a lovely, warm, elastic ball, put it in the oiled bowl and turn it to distribute the oil. I lightly spray a clean dishtowel with warm water to dampen it, drape it over the bowl and place the covered bowl in the slightly warmed, but TURNED OFF oven to raise until doubled for about 45 minutes. Of course you realize the fire hazard if the oven is too hot or is not turned off.
(The sink is lower than the counter and it is easier on my back to kneed the dough in it, plus it is very much easier to clean up-I just spray with hottest water and clean with a soapy paper towel and throw out the towel-no more floury dishcloths or scrubbers.)
When you take the risen dough out of the oven, replace the middle oven shelf. Punch the dough down and divide and shape into two loaves. Place in 2 – 9x5x3 greased loaf pans. Grease or spray bottom, sides and corners of the two loaf pans well. I have a nice long loaf pan that holds all the dough and makes an extra long loaf of bread. I cover it again, but this time with plastic wrap because the edge of the loaf pan is greasy and I don’t want to get it on my towel. Also, this time I leave the pan/s on top of the stove because it will get warm when I turn on the oven, and I can’t preheat the oven with the dough rising in it! Let rise for 30 minutes, then turn the oven on to 375 and when the oven is preheated, carefully put the pan/s separated on the center shelf and bake for 25-30 minutes or until golden.
Let the bread set out for 20 minutes before turning the loaves out onto a board. If you need to, loosen around the edge with a knife. An end slice is great with honey, butter, jam or a combination. After you slice it, turn it up on its cut end to prevent it from getting stale. Don’t put it in a plastic bag until it has thoroughly cooled.
Enjoy in moderation.
Love, Grandma
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