This is my ‘go to’ recipe. No fail, no harm, simply easy and simply delicious.
This recipe makes 4 loaves and it freezes spectacularly. I usually freeze two at a time although currently my freezer is stuffed to the brim. Literally packed full. I am beginning to wonder how to gain more space. The talk of purchasing a small freezer has been the topic of discussion lately. I freeze quite a bit of items including: turkey broth, pumpkin puree, leftover soups and lentils, meat, leftover chicken potpie, bread and much more. It allows for great meal ideas, healthier options by making your own broths and purees and good news is… they are on hand at all times.
I believe keeping the freezer and pantry stocked allows for meal plans to spread out for up to two weeks. I grocery shop one big trip every two weeks. I will return to the store for produce and perishables. Other than that my I am able to stay on budget very well. It’s taken some time for me to figure out the best way to avoid the store on a frequent basis as well as spending the least amount of money while still cooking and baking without purchasing premade foods. I’ve found it works very successfully.
First I write out my meal plans, than go back through and write down ingredients that I don’t have on hand or am low on. Second, I constantly monitor what is on hand and close to running out as I like to keep stocks in the pantry of salad dressings, beans, pasta, flour, sugar, etc. This allows for moderations to be made throughout the week on those nights when particular meals don’t hit the spot.
Bread is definitely a must have item. Those sandwiches, toast, and dishes where you need bread as a side do frequent in our house. Also, having bread on hand is great because you don’t have to make it as often, although it’s extremely easy and quick, it allows for more time out of the kitchen by nailing it down in one afternoon. :)
- 5 1/2 cups warm water
- 6 3/4 tsps yeast (3 packets of yeast)
- 1 tbsp sugar
- 1 tbsp salt
- 11 cups unbleached flour
In a small glass container add yeast and 2 cups water together. Let sit until yeast begins to bubble. (Do not worry about mixing thoroughly)
Add in water and yeast as well as remaining 2 1/2 cups water, begin to mix. Once mixture is beginning to incorporate well, slowly add remaining 5 cups of flour a little at a time. Make sure all flour is intermixed and no lumps are found.
Once dough is thoroughly mixed, grease 3-4 bread pans any shape or size; grease well! Divide dough equally into pans.
Cover with a tea towel and let dough rise until dough reaches the top of the pan.
Bake at 400 for 30 minutes. Bush top of bread with melted butter (optional). Then continue baking an additional 10-15 minutes or until toothpick comes out clean.
Let bread rest 10 minutes. Remove from pans and let cool on wire rack.
This bread makes the most delicious sandwiches and simple toast with butter or jam!