I love the taste of fresh, homemade bread. My grandpa used to make all his own bread. Even after he was diagnosed legally blind, he still made most of their bread from scratch because you just can’t beat the taste.
I have a hard time making it totally from scratch because arthritis in my wrists just won’t let me knead the dough properly. I found a bread machine at Goodwill many years ago for $10. It was practically new and still had the book with it. I’ve used it to make bread start to finish a few times, but I don’t really like the look and texture if I let the machine bake the bread, BUT it has a dough setting which I use regularly for bread and pizza dough. Homemade taste, but no pressure on my wrists. Win, win. :)
I got a good ten years or more out of it before it suddenly upped and died. I used it one day and the next it wouldn’t even flinch. I had been toying with the idea of finally realizing my dream of getting a KitchenAid Mixer. I talked it over with the boyfriend, and we decided that yes, I’d get enough use out of it to go for it. So, now I use my beautiful KitchenAid stand mixer instead.
I’ve updated the instructions to include both versions.
- 2 tablespoons sugar
- 1 cup very warm water
- 1 tablespoon yeast
- ¼ cup vegetable oil
- 3 cups white flour
- 2 teaspoons salt
- Put the warm water, yeast, and sugar in your bread machine or the base of your stand mixer. Let stand 10-12 minutes. Your yeast will foam.
- Add remaining ingredients. I usually add wet ingredients first, then dry. (Or add in the order recommended by your bread machine.)
- For a bread machine, you can use rapid or basic white cycles if you're letting the bread machine do the baking. Use dough setting if you're baking in the oven.
- For a stand mixer: Use a dough hook and knead on speed 2 until dough is tacky but not sticky and pulls cleanly away from bowl.
- Let rise until approximately doubled, about 1½ to 2 hours.
- Turn dough into a lightly greased bread pan. Let rise until approximately double again.
- Bake for 25 minutes at 350 degrees.
Add ½ cup sourdough starter
Use another ½ cup to 1 cup of flour
The finished product sliced: