Homemade Bread

48
Servings
5h
Prep Time
45m
Cook Time
5h 45m
Ready In


"When I first attempted to make homemade bread on my own, I asked my MIL Epherzine for her recipe. She came over to my house and showed me everything she knew. This is her original recipe. This was quite a while ago and thanks to her, bread making is as easy as pie for me now. I do cut the recipe in half for two loaves as there are only two of us now. Please keep in mind that flour types are different from one country to another so start off with a bit of flour and add more as needed. For a photo tutorial of this recipe got to http://www.recipezazz.com/viewforums/viewtopic.php?f=132&t=2538"

Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (46.8 g)
  • Calories 82.5
  • Total Fat - 0.8 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0.6 mg
  • Sodium - 301.1 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 0.8 g
  • Protein - 3.2 g
  • Calcium - 8.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Pour 1/2 cup warm water in tall glass, add yeast and 2 rounded teaspoons sugar.

Step 2

Let stand 10 minutes.

Step 3

Pour 4 cups of water in large bowl, add 2 tablespoons sugar, 2 tablespoons salt and 3 tablespoons bacon drippings.

Step 4

Stir until bacon drippings are melted and salt and sugar are dissolved.

Step 5

Pour 6 cups flour in large bowl, make a well in the middle and pour in the water and bacon dripping mixture.

Step 6

Mix yeast mixture well and pour into flour mixture.

Step 7

Add 3 more cups of flour 1 cup at a time and mix top to bottom until a soft dough is formed. The amount of flour needed to achieve this consistency is different for everyone. Depending on altitude, types of flour and even the temperature. The amount listed is only a guideline.

Step 8

Pour extra flour on counter and knead dough until smooth and elastic and no longer sticky, adding more flour as needed. (about 10 minutes).

Step 9

Place in a large glass bowl greased with bacon fat, turn over to grease top, cover with clean towel and let stand for 1 1/2 hours in a draft free place.

Step 10

Remove from bowl and punch down dough on lightly floured counter.

Step 11

Return to bowl and cover with towel and let stand for one more hour.

Step 12

Remove from bowl and punch down dough on lightly floured counter.

Step 13

Cut into four equal parts and roll like a baby blanket; Place in 4 loaf pans greased with bacon fat and cover with towel. Let stand for 1 1/2 to 2 hours, until double in size.

Step 14

Bake in a preheated 350 degree Fahrenheit oven for 35 to 45 minutes (Until golden brown).

Step 15

Remove from oven and turn loaves over on countertop taking them out of pans.

Step 16

Let cool completely before bagging the loaves. They cool faster if you turn them around every ten minutes or so.

Tips & Variations


No special items needed.

Related

ChefChickee

I made the dough into several bread bowls to use for dip bowls. The bread was hollowed out of each bowl and broken up into chunks to dip into the dip. Delicious!

review by:
(25 Dec 2018)

Luvcookn

White bread is a real treat for us, as I usually make rustic grainy bread as our daily bread. And this recipe is amazing. It rises high and the texture is smooth and silky! Wonderful flavour! I did not have enough bacon fat to grease the bowl/pans, so used Kitten's Pan Coat. Thank you Bea for another great recipe! Made for Billboard Recipe Tag.

review by:
(19 Apr 2012)