In the Kitchen: Baking Bread

You'll have to forgive all the cooking posts lately, and not so many craft or sewing posts, but my sewing machine is on the fritz and had to take a trip to the shop.

Lots of people have asked me for my bread recipe. So I thought I'd share it here. AND I actually measured all the flour this time so I could TELL you how much :) Wasn't that swell of me??? :)

I do mine in my bosch that my lovely inlaws bought me our first Christmas. If you aren't lucky like me you can make this by hand (I used to before my lovely inlaws spoiled me!)


1. Combine 2 Liters (or 8 cups) warm water with 3 Tbsp salt in a Bosch and mix to combine.


2. Melt 1 pound (2 cups) of margarine (or you can use 2 cups oil)


3. You are going to pour HALF of the melted margarine into your salt water along with 1 cup white sugar. And mix it up a bit.


4. Add 10 cups of flour (I do half white and half whole wheat) while mixing. (if you were doing it by hand - you would be mixing it with a spoon until this part)

A close up so you know what the dough should look like here. A sloppy mess. That you could stir with a spoon but it would be hard to do.


5. Sprinkle 3 Tbsp of instant yeast on top and the mix it in. (NOT active dry yeast)


6. Put your lid back on and turn on your machine

and start adding flour while it's running. You want to add 8 cups or until your dough starts to pull away from the sides of the bowl.


7. Dump your dough into a big bowl


8. Add about 2 cups of flour on top (one cup at a time)

and knead it in until it makes a smooth dough. When you press your fingers into the dough it should softly bounce back to you. If you live in a more moist place that southern alberta (which is most of the world!) you would need more flour.


9. Turn your dough over so the smooth side is up


10. Take the other half of the melted margarine and pour it over top of your dough, using your hand also spread the margarine so it coats all over the inside of the bowl (including underneath the dough). As it rises this margarine will seep into the dough making a very moist light bread. Just do it even though its a big bunch of fat!!! :) (as Homer would say, fat is the vehicle by which taste travels)


11. Cover dough with a tea towel and place in a warm spot until it doubles in size.


Do some other things while you wait..... like dishes


12. Once it has risen to doubled in size, punch it down and let it rise to doubled again. Then it is ready to use


13. Put it into pans and let rise. Cook at 350 for about 30 minutes (or until it is golden brown on top and sounds a bit hollow when you knock on it.


14. Enjoy!!


If you need any clarifications on anything (or if I missed something which I often do!) then let me know!!