Don’t you love the fragrance and taste of freshly baked bread?
I do and for years the process seemed intimidating to me.
In today’s video, I want to show you how to do it with ease.
When I was a new homeschooling mother, I was introduced to the wonderful world of baking bread. My children and I have baked many loaves together and it is a sweet memory etched deep into all of our brains.
This recipe is from one of my early homeschooling mentors, Mrs. Martha Greene of https://builtfromscratchlife.com/
She and I have never met in person, but we have spoken on the phone and exchanged emails throughout the years. She was and still is a huge influence on me.
I owe so much to her for her gentle ways of teaching about motherhood, homeschooling and homemaking.
Martha Greene’s Country White Bread Recipe
Place the following ingredients in your mixer equipped with a dough hook
4 cups very warm water
1 cup raw granulated sugar
5 cups unbleached bread flour
1 1/2 TBS Sea Salt
4 Eggs, Beaten
1/4 cup olive oil
3 TBS Yeast
Unbleached all-purpose flour will be used in the next step.
Mix until all ingredients are thoroughly combined. With the mixer running at low/medium speed, begin adding unbleached flour, one cup at a time, adding just enough to make a soft dough and the bowl sides begin to clean. Add those last few cups slowly as too much flour will make a tough dough if too much flour is added. The dough should be soft but not sticky. Knead for 5 minutes on medium speed. Let dough stand for 30 minutes. Turn the mixer back on briefly to deflate the dough after time has elapsed. Turn dough onto a clean, lightly oiled surface and divide into loaf size portions. The recipe makes 6 loaves.. Place in greased loaf pans and let rise 30-45 minutes or until puffy. Bake at 375 degrees for 35 minutes.
Remove from pans and let cool completely on a wire rack to prevent loaves from getting soggy.
Serve with butter and homemade jelly or with a homemade soup.
My beautiful ladies, I truly appreciate you being her for this series all week.
See you tomorrow,