Fresh Baked Bread

There is something really relaxing about fresh bread baking in the oven. My boys and husband literally salivate when there are loaves cooking. They hang around the kitchen and wait for the loaves to come hot out of the oven so they can fight over huge pieces with butter. I am partial to white bread and my boys love cinnamon. Every now and again I venture out of my comfort zone with artisan breads with olives, pestos and sundried tomatoes as main ingredients but they never seem to go over as well as the standars white loaf. We dip the bread in soups, chilies and stews. And for special weekend treats I make a batch of cinnamon apple butter to top the bread. I have (and will be) making many loaves of this bread in the future.

Fresh Baked White Bread ingredients: 2 packages active dry yeast, 2 cups warm water, 1/2 cup sugar, 1 tbsp salt, 2 eggs, beaten, 1/4 cup vegetable oil, 6- 6 1/2 cups flour.

In a large bowl dissolve the yeast into the warm water. Add sugar, salt, eggs, oil and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured wirk surface and knead until elastic and smooth, about 6-8 minutes. Place into greased bowl, making dure that you turn the dough to cover the top. Cover and let rise for one hour (should double in size) and punch down the dough. Divide the dough into two loaves and place in 2 bread pans. Cover and let it rise again for one hour. Bake at 375 degrees for 25-30 minutes. This recipe makes two loaves. Find more recipes on