We’ve seen a lot of job posts on Opt Out There that call for your cooking skills. We love to cook and our position here at the lodge has us cooking for guests often. We decided to post one of our favorite fail-safe recipes for bread.
This recipe is from Country Wisdom & Know-How. This book is one of our favorite resources, check it out!
2 Cups (475 ml) milk
3 tablespoons butter, divided
2 tablespoons sugar (can be omitted or the amount cut down)
1 tablespoon salt
2 packages dry yeast
1/2 Cup (120 ml) lukewarm water (95 – 110F / 35 – 40C)
6 – 6 1/4 cups (1650 – 1720 ml) white flour
- Heat the milk in a medium-size saucepan. Add 1 tablespoon of the butter plus the sugar and salt. Stir until dissolved.
- Stir the yeast into the lukewarm water in a large bowl. Make sure it’s dissolved, then set aside to proof for 5 minutes.
- Add the cooled milk mixture to the proofed yeast. Beat in the flour, 1 cup (275ml) at a time, then turn out the dough onto a floured surface and knead.
- Place in a greased bowl and turn the ball of dough around so it’s greased on all sides. Cover. Let rise in a warm place until doubled.
- Punch down the dough, turn it out onto the floured surface again, and knead once more, briefly.
- Shape the dough into two loaves. Place them in two well-greased, large 9-inch (22.5cm) loaf pans. Cover. Let rise once more.
- Preheat your oven to 400F (205C)
- When the loaves have doubled in size, slash their tops in two or three places. Melt the remaining butter and brush half of it onto the loaves.
- Bake for 40 minutes, then brush the loaves with remaining tablespoon of butter. Bake for 5 minutes more, then remove from the pans and allow to cool on a rack.
Makes 2 Large Loaves of Homemade Bread!