No I don’t mean money. I mean the buttery mouth watering
freshly baked kind. Why is it so many people today don’t make fresh
bread? My mom had a batch of this delightful basic on the go every day.
I can see still to this day my mother’s hands firmly kneading a mountain of this stuff. She had beautiful hands. They did they’re share of work. Even so they were soft and gentle. I have always envied her hands with long fingers and strong nails. Not me. Short, nailess breed I have. It was because of my mother’s bread that I married the man I have today. Jim loved her bread. Especially the double loaf kind. You know the kind you pry apart to have two loaves. The inside part was his favorite. He would come to my home on Friday night and leave Sunday. I’m sure just for my mom’s bread.
First thing he would do would be to cut a large slice off and smother it with butter and cheese whiz.
Then he would put this under the broiler to toast on top. This was a special treat that a good friend of mine showed me how to make when were kids. He still will do this ritual when ever I make bread now and it always makes me think of Cheryl.
This recipe is as close as it gets to my mom’s. Hope you will try it and enjoy it as my family has over the years. In my home the dinner table wasn’t complete unless there was a plate stacked high with mom’s homemade white bread. It was so good and I know with all my heart it was made with love.
Mom’s Homemade White Bread
Place 1 tablespoon of yeast in 1/2 cup of luke warm water. Let stand for a few minutes to activate.
Put 4 cups of luke warm water in large mixing bowl.
Add 1/4 cup of sugar, 1/3 cup of oil (I use Olive Oil but mom probably used crisco), and 2 teaspoons of salt.
Stir well and then add yeast mixture. I use a whisk.
Then add 2 cups of flour still using the whisk. Then add another cup of flour and if you can still whisk do so.
If not by now I have changed over to a wooden spoon. Add another cup at a time until difficult to stir but still somewhat sticky.
By now I will continue on by kneading in the bowl until all bread dough is released from the sides of the bowl by adding small amounts of flour until dough is manageable. Then turn out onto a floured board and knead for 5 to 10 minutes.
Placed dough in greased bowl and grease top of bread ( This helps in the rising of the bread). Cover and leave for 1 -3 hrs. The bread takes on more flavour the longer you leave it to rise.
Then punch down dough and divide into 4 sections. At this point take each section and knead in hands to form smooth loaves. Place in greased pans and again grease tops of loaves.
Mom would divide each 4 sections in half and put 2 sections in each loaf. ( double loaves) Let rise in warm place again for 1 -2 hrs. Cook in 350 degree oven for 45 minutes.
There is nothing quite like the smell of bread baking in your own oven. Enjoy and remember to always cook with love.
I can see still to this day my mother’s hands firmly kneading a mountain of this stuff. She had beautiful hands. They did they’re share of work. Even so they were soft and gentle. I have always envied her hands with long fingers and strong nails. Not me. Short, nailess breed I have. It was because of my mother’s bread that I married the man I have today. Jim loved her bread. Especially the double loaf kind. You know the kind you pry apart to have two loaves. The inside part was his favorite. He would come to my home on Friday night and leave Sunday. I’m sure just for my mom’s bread.
First thing he would do would be to cut a large slice off and smother it with butter and cheese whiz.
Then he would put this under the broiler to toast on top. This was a special treat that a good friend of mine showed me how to make when were kids. He still will do this ritual when ever I make bread now and it always makes me think of Cheryl.
This recipe is as close as it gets to my mom’s. Hope you will try it and enjoy it as my family has over the years. In my home the dinner table wasn’t complete unless there was a plate stacked high with mom’s homemade white bread. It was so good and I know with all my heart it was made with love.
Mom’s Homemade White Bread
Place 1 tablespoon of yeast in 1/2 cup of luke warm water. Let stand for a few minutes to activate.
Put 4 cups of luke warm water in large mixing bowl.
Add 1/4 cup of sugar, 1/3 cup of oil (I use Olive Oil but mom probably used crisco), and 2 teaspoons of salt.
Stir well and then add yeast mixture. I use a whisk.
Then add 2 cups of flour still using the whisk. Then add another cup of flour and if you can still whisk do so.
If not by now I have changed over to a wooden spoon. Add another cup at a time until difficult to stir but still somewhat sticky.
By now I will continue on by kneading in the bowl until all bread dough is released from the sides of the bowl by adding small amounts of flour until dough is manageable. Then turn out onto a floured board and knead for 5 to 10 minutes.
Placed dough in greased bowl and grease top of bread ( This helps in the rising of the bread). Cover and leave for 1 -3 hrs. The bread takes on more flavour the longer you leave it to rise.
Then punch down dough and divide into 4 sections. At this point take each section and knead in hands to form smooth loaves. Place in greased pans and again grease tops of loaves.
Mom would divide each 4 sections in half and put 2 sections in each loaf. ( double loaves) Let rise in warm place again for 1 -2 hrs. Cook in 350 degree oven for 45 minutes.
There is nothing quite like the smell of bread baking in your own oven. Enjoy and remember to always cook with love.
