Making Bread from Scratch

The Easy Way

Alison Hasselquist
Remember the way it smelled at grandma's house when the scent fresh bread was just released from the oven? Most people do not realize that they can make bread from scratch (meaning no bread mix!) fairly fast and easy. The key to making bread light, fluffy, and fast is mostly in an ingredient called quick rise yeast. (And of course, the amount of flour you put in!) The Kitchen Klatter book has not recommended this form of yeast as they are still using the "dissolve the yeast in water method first". For this reason, instructions have been interchanged to make things easier and faster. Because there are better mixing bowls, it is really fast to knead the dough using a dough hook attachment. Though the instructions have been changed the recipe is still the same and delicious!

Lucille's White Bread Recipe
From: Kitchen Klatter big book, pg. 27

2 pck. quick rise yeast
3 tbsp. sugar
2 1/4 cups of warm water
2 tbsp. shortening
1 tbsp. salt
1/2 cup of water
6- 7 1/2 cups of flour

Preheat oven to 425�. First take put 2 packages of dry yeast and put it in the mixing bowl. Then add half of the amount of flour and add salt and sugar as well. Heat the water with the shortening, and pour it in as you're mixing the dry mixture. Continue to add the remaining flour and 1/2 cup of water. Mix with the dough hook, and continue to for at least 5 minutes to knead the dough. The dough should feel smooth and elastic. Let the dough rise until doubled. Cover the mixing bowl as it rises. This takes about 20-30 min.

Place in bread pans greased with shortening (2-3 pans depending on how tall you want your bread). Let the bread rise again until the pan is full, or dough is doubled.

Bake the bread for 30 min. until golden brown. Check the bottom of the bread to make sure it is brown by gently taking it out of the pan. If the bottom is not brown, add another 5 minutes or less.

So, what used to take all day, now takes only a minuscule 2 hours! However, this bread may take some practice, but once you get the hang of it, your family will love you even more for it!

Published by Alison Hasselquist

I'm a piano and flute teacher who graduated from college with a B.A. in Music in 2006.  View profile

2 Comments

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  • alison11/19/2007

    your welcome. :)

  • Layla Lair11/18/2007

    Thanks for the recipe Alison :-)

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