Home.
Did you know that I’m a home-body?
It’s true.
I just have that “feel good” feeling when I’m at home.
It started in my childhood . . . my home was always a warm cozy place.
One of my fondest childhood memories, was the smell of fresh baked bread.
It was then and still is . . . pure magic for me.
I learned to BAKE from my sweet Mom.
Do we Mom’s realize that our children are always watching?
Children watch and learn . . . much more than they listen and learn.
I watched my Mom prepare meal after meal.
She never ushered me out of the kitchen.
I don’t remember her talking much . . . she was always in a rush . . . 6 kids!
I watched.
I learned everything I needed to know . . . by watching.
Let your kids . . . watch . . . and learn.
You don’t even need to talk.
Let them sit & watch and don’t usher them away!
Mom never let me shape a loaf of bread.
I watched.
She didn’t ever roll it out and then roll it up like you do a cinnamon roll.
She simply shaped the bread in the palms of her hand.
You can teach you children to prepare meals and Bake homemade bread,
by simply letting them watch.
This recipe comes from Jamie Cooks it up. It’s a great blog to visit.
This particular bread recipe sparked my interest.
Once you make the dough, you shape it and put it right in the pans to rise.
ONE RISE!
Usually . . . you let the dough double in size, punch down, shape the dough into a nice loaf and then rise again.
You can have homemade bread – done – and out of the oven so fast . . .
your head will spin and your children will sing . . . “Love at home!”
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- 4 cups hot water
- ½ cup sugar
- ⅔ cup crisco oil
- 2 scant Tablespoons salt
- 3 Tablespoons yeast (I used quick rise but regular will work fine)
- 10 to 12 cups of white all purpose flour.
- In a Bosch or Kitchen Aid mixer place the hot water, sugar, oil, salt, and 4 cups of the flour. Mix for one minute.
- Add the yeast, and the rest of the flour 1 cup at a time while mixing. You will know you have enough flour when the sides of your mixer get scraped clean.The dough shouldn’t be sticky, but still soft to the touch.
- Once you have enough flour, mix for 8 minutes on high.
- Let the dough rest in the bowl for 5 minutes. Just cover the top of your bowl with a clean cloth.
- Punch down the dough….get rid of all that air and bubbles.
- Divide the dough into 4 large loaves or 5 small loaves and place each mound of dough into your sprayed bread pans.
- Take each piece and “spank” it to get any extra bubbles out.
- Round the dough into a ball and then shape it into an oblong loaf shape, tucking all the tails underneath the dough. Place back into the pans.
- Place the pans in your oven at 170 degrees, and let rise for 25 minutes, or until the bread has risen about 1 inch above the edge of the pan.
- Turn the oven up to 350 degrees and bake for 25 minutes, or until the bread is golden brown. (Tap the top of the loaves and listen for a hollow sound…it’s done)
- **Don’t take the pans out while the oven heats up….just let the bread keep rising while it heats.
- 4 cups hot water
- 1/2 cup sugar
- 2/3 cup crisco oil
- 2 scant Tablespoons salt
- 3 Tablespoons yeast (I used quick rise but regular will work fine)
- 10 to 12 cups of white all purpose flour.
- In a Bosch or Kitchen Aid mixer place the hot water, sugar, oil, salt, and 4 cups of the flour. Mix for one minute.
- Add the yeast, and the rest of the flour 1 cup at a time while mixing. You will know you have enough flour when the sides of your mixer get scraped clean.The dough shouldn’t be sticky, but still soft to the touch.
- Once you have enough flour, mix for 8 minutes on high.
- Let the dough rest in the bowl for 5 minutes. Just cover the top of your bowl with a clean cloth.
- Punch down the dough….get rid of all that air and bubbles.
- Divide the dough into 4 large loaves or 5 small loaves and place each mound of dough into your sprayed bread pans.
- Take each piece and “spank” it to get any extra bubbles out.
- Round the dough into a ball and then shape it into an oblong loaf shape, tucking all the tails underneath the dough. Place back into the pans.
- Place the pans in your oven at 170 degrees, and let rise for 25 minutes, or until the bread has risen about 1 inch above the edge of the pan.
- Turn the oven up to 350 degrees and bake for 25 minutes, or until the bread is golden brown. (Tap the top of the loaves and listen for a hollow sound…it’s done)
- **Don’t take the pans out while the oven heats up….just let the bread keep rising while it heats.
by Get Off Your Butt and BAKE
Get Off Your Butt and BAKE - Hi Michelle,
I don’t see a problem with cutting the recipe in half!
JonnaApril 24, 2013 – 5:17 pm
Michelle Holbrook - My husband and I are living aboard a boat and find it a little difficult to make 4 loaves at one time! Can I cut recipe in half – making 2 loaves without losing flavor and texture?
I love to bake and excited to try your bread recipe.
Love your recipes and website…
Michelle HolbrookApril 24, 2013 – 12:53 pm
heather - Hi !! I really enjoyed reading about all your recipes! I’m nominating you for a Liebster Award. Check out my post with the details and let me know if you have any questions! It’s all about new bloggers getting to know each other!
http://www.smileandsprinkles.blogspot.com
-Heather
(your newest follower!)January 21, 2013 – 3:24 pm
Larry Seliger - I have always stunk at making bread. Tried this recipe and made the best bread I have ever made. ThanksJanuary 6, 2013 – 9:59 am
camilla - Thank you for your sweet words about children and the way they learn from their mothers. I needed to hear your words TODAY! nothing else is more important then them… Mothers play such a huge role.December 12, 2012 – 9:39 pm
Get Off Your Butt and BAKE! - Hi Puppydogs,
Place the pans in your oven at 170 degrees, and let rise for 25 minutes, or until the bread has risen about 1 inch above the edge of the pan.
Then without taking the bread out of the oven,
Turn the oven up to 350 degrees and bake for another 25 minutes, or until the bread is golden brown.
The first 25 minutes or so, is just rise time.
Hope this helps,
JonnaDecember 12, 2012 – 7:15 pm
Puppydogs - Hi
Do you time the baking (25 minutes) when the oven has reached 350 or do you start timing when you change the oven temperature?
thanks!!
December 12, 2012 – 3:07 pm
Susan - These loaves of bread look absolutely yummy. Can’t wait to try them. I know you slaved over the Raspberry patch this summer, but I am salivating over the bottle of jam. Wished I was still next door, and could run over an borrow a bottle!!!! Today the fam is coming over to share some of Doyle Walkers wonderful Scones. Can’t wait!!!!December 9, 2012 – 10:45 am
Christine - Love this…I made it last night to have with soup. It is magical! I can’t believe bread this delicious can be made so quickly! Thank you for sharing.December 6, 2012 – 7:54 am
Fran - Hi, I love your site. I’m new to baking and use my bread machine to make dough… tiny steps here. Here’s my question: how do i downsize most of your bread recipes to fit my needs? i like to try a recipe first to see if I can do it and to taste to see if I like it. Thanks, in advance, for your help!December 4, 2012 – 9:49 am
Food Frenzy - Hello, we found your blog on Foodie Blogroll and wanted to say ‘hi’. You have a wonderful site and we would like to invite you to share your food posts at Food Frenzy for additional exposure.
If you have any questions, do not hesitate to contact us.December 3, 2012 – 4:10 pm
Jordan LIttle - I love fresh baked bread! However, I do love your blog even more. I even linked my latest post on banana bread to you. Thanks for posting this, I will be making this soon!December 3, 2012 – 1:57 pm
Meghan - Thanks so much! I never make bread because I’m scared of it, but you said “easy” enough times in this post to make me pull out my Bosch and stop over-thinking it. It was fast enough that my baby was entertained in his jumper the whole time I mixed it (which is saying something), and it tastes perfect! I like the chewy texture. I’m going to surprise my husband at work with a loaf this afternoon.December 3, 2012 – 1:34 pm
Meghan - You’ve inspired me to make some bread today! What is Crisco oil, though? Just canola oil would work, right? Or butter?
Hi Meghan,
Any good quality oil will work just fine. I’ve never use butter in this recipe.
Crisco is just a brand name that I like & use often. It’s fast & easy….you’ll love it.
JonnaDecember 3, 2012 – 11:17 am
Lynne - Thank you for this bread recipe. I’ve been wanting to make homemade bread but haven’t had time to spend all day waiting on the rising. I’m going to try this today! Thanks!December 3, 2012 – 8:19 am