Allergies and colds all around here in the household. Luckily, we’re getting it all out of the way before we fly up to NY next week for my brother’s wedding. I can’t wait for a break from this oppressive Houston heat! Now I know for some people baking in the heat is silly. But for me, as long as I’m in air conditioning, I love baking when it’s too hot to be outside. This week I’ve experimented with bread and raspberry pie.
The bread came out AMAZING. So amazing, in fact, that I made two more loafs today so we have enough through the week. I’m never, ever, ever buying store bought bread again. This homemade white bread is ridiculous. Next week I think I’m going to experiment with wheat bread.
1 1/2 Tablespoons of active dry yeast
2 Cups of warm water
1 1/2 Teaspoons of salt
2/3 cup of sugar
1/4 cup oil
6 cups of flour (added slowly)
Add yeast and water together. Let dissolve. Add oil, salt and sugar. Mix together. Slowly add the flour one cup at a time. Knead for approximately 6-10 minutes on lightly floured surface. Grease a bowl and place the dough in the bowl, covering all sides of the dough with some of the grease from the bowl. Cover. Let rise for 60-90 minutes or until doubled in size. Once risen, punch dough down, knead again for a few minutes. Cut dough in half and “make” into loaf-like rolls, then place in two greased bread tins. Let rise for another 30-45 minutes (covered). Put in oven for 30 minutes, turning the loaves halfway through baking. For a soft top, brush melted butter on top both before baking and when baking is finished. Cover with tea towel until cooled.
Good luck! I had so much fun making this bread and it was just delicious!
And then my sweet tooth took over and guess what? We’re having raspberry pie for dessert!