Let me start by saying, oh, say 5 years ago, it would never cross my mind to even attempt to make homemade bread, much less be successful at it. I have come along way when it comes to cooking considering growing up I never cooked, college was fast food, ramen noodles, or something easy peasy, and single girl life was eat out, go to mom and dad's, or lean cuisines. Life threw me a huge curve ball when I moved to small town Arkansas to a town with a pizza restaurant, a BBQ restaurant, and Sonic. Pizza and BBQ got old real quick so I had to teach myself had to cook - with hundreds of phone calls to my momma!
My experience with homemade bread was in highschool when I would get lucky and get my hands on some homemade bread made by Mrs. Mary Dell, a mom of a friend and classmate who would often bring grilled cheeses for breakfast to school our senior year and when he didn't want it he'd share with the girls in Mr. Kirk's government class. Her bread was to.die.for. Scrumptious! I always wished she would bake some up and sell it. I also get a pinch of homemade bread at communion one Sunday a month and even though I've begged for Mrs. Pat at church to make me some, I always get shot down.
Fast forward to now.
I spent the weekend in West Texas with my parents at my dad's family reunion. My cousin's wife, Shana (love her!), had made homemade bread and I was in love! It was so moist and yummy and reminded me why I like homemade bread so much. I returned home on Monday and on Tuesday I was making me some bread!
In a mixer, combine yeast, sugar, salt, oil, egg, and water. Add flour and beat.
Slowly add more flour until dough starts coming clean from inside of bowl and looks "doughy".
Put dough in large container or bowl greased with Crisco.
The recipe calls to cover with plastic wrap sprayed with non-stick cooking spray and a dish cloth to prevent air drafts, but I left it uncovered and put it in the oven, turned OFF, and turned on the oven lights. Let dough rise until about double. It takes about 3 hours.
You'll need 3 loaf pans greased with Crisco. Don't use glass. That loaf didin't turn out as good and took longer to cook. Plus, my glass one was a little smaller. I will be making a trip to Target for another dark pan.
Punch down the dough and then separate it equally in three loaf pans.
Stick it back in the turned OFF oven and let it rise for about 3 or 4 more hours.
Once it is up to the top of the pans, bake for 14 minutes uncovered at 350 degrees. Cover with foil and bake 14 more minutes.
Rub a stick of butter over the top until it's good and buttery!
Turn onto a cooling rack. Let cool and refrigerate or ummm....EAT!
Doesn't that just look so incredibly yummy?
Lou Chumney's Loaf Bread
1 pkg yeast or 1 T instant yeast
1 T sugar plus 1/2 cup sugar
1 T salt
1/2 cup oil
2 1/2 cups warm water (if you let rise overnight use cold water)
6-8 cups flour
Mix all except flour in mixer (I used my KitchenAid mixer). Add 3 cups flour and beat until smooth looking. Slowly add flour until the dough starts coming clean from the inside of the bowl.
Put the dough into a large greased container or bowl (greased with Crisco). Cover with plastic wrap sprayed with non-stick cooking spray and a dish cloth. (I left uncovered and put in my oven, turned OFF, with lights on. Make sure it's OFF!) Let rise until about double. Punch down.
Divide dough into three equal sections. Put into 3 loaf pans greased with Crisco. Let rise until just over the top. Bake at 350 degrees for 14 minutes. Cover with foil and bake 14 minutes longer. Rub a stick of butter over the top and turn onto cooling racks.
Let cool and refrigerate.
Or EAT! :)