Many bread choices from the store contain soy ingredients. We have a soy allergy in our family but I have been terrified to attempt to make a sandwich-type bread. It just seemed like a daunting task.
When I make bread usually it’s banana bread or Grandma’s Beer Bread. I have been considering a bread machine but, as of now, any and all bread is made by hand with my handy dandy KitchenAid (seriously, I love my pink KitchenAid, found on sale, of course. I had been wanting one and I kept waiting because it is a big purchase but I wish I hadn’t waited. It’s an amazing little machine!).
Truthfully, this recipe is really simple. Though, it is time-consuming. It’s not a quick mix, bakes, done recipe (like the beer bread). It is well worth the effort! Amazingly delicious, super (and I mean SUPER) inexpensive, and simple.
YOU WILL NEED:
2 teaspoons (or one packet) active dry yeast
1 cup warm water
2 tablespoons unsalted butter melted and cooled
1 cup milk (I used skim)
2 tablespoons white sugar
1 tablespoon salt
5 1/2 – 6 cups all-purpose flour
First, dissolve your yeast in warm water. Sprinkle yeast over the warm water (make sure the water isn’t too hot) and let sit for about 5 minutes.
Mix milk, melted butter, sugar, and salt together while you wait for the yeast to dissolve. Take 1 cup of flour and incorporate into the milk mixture. Your dough will be really wet at this point. Don’t worry!
Add the other 4 1/2 cups (I added it about 2 cups at a time, rather than dumping it all in at once) and you’ll see the dough start to form. If you are using a stand mixture this is the time to switch to the hook and let it knead the dough for about 10 minutes. If you are not using a mixer you can knead the dough by hand.
If the dough is sticky add flour (only a tablespoon at a time- you don’t want to add too much but you don’t want the dough sticky). The ideal dough will be smooth and will bounce back when poked or gently smacked (yes, I totally smack my dough; I don’t know why. I just like to give it a little whack!).
Here’s where the term ‘time-consuming’ comes into play for me. As with any yeast recipe, the time will come to wait. Now is the time. Oil up a large bowl and form the dough into a ball. Let the ball of dough rest, covered in a warm place, until it’s doubled in size; about an hour.
Once your dough has risen, take it out and divide it into two balls. Let those balls rest for just about 15 minutes. Grease up two loaf pans and shape each loaf and place in pans. Here comes some more ‘wait time’. Let the loaves rise in the pan for another
We used ours for turkey sandwiches, paninis and cheesy garlic bread!
Do you make your own bread? If so, do you use a bread machine or do it by hand? Should I get a bread maker?
