It's time to eat!

Mama's Basic Bread

• 1 TB yeast or 1 package [but a little more if making it mostly whole wheat]


• 1/3 C warm water


• pinch of sugar

Mix together in a warm bowl and let it get frothy. It takes 5-10 minutes.

If it doesn't make a "sponge," then you need to add a little more sugar, or you need to keep it warmer, or you need fresher yeast.

Mix in with the yeast:

• Almost 1/3 C oil (or melted butter)
  


• Almost 1/2 C sugar (between 1/3 and 1/2 cup) [You may substitute other sweeteners like molasses or honey or a combination]
  


• 1 TB salt



• 2 C warm liquid [water makes a coarser texture; scalded and cooled milk makes a smoother texture]


• Optional: Can add 1 or 2 eggs and reduce liquid somewhat [Makes whole grain bread lighter]



• 5-6 C flour (don't add all at once) [Can use unbleached white flour, whole wheat, or a combination. Also substitute up to 1 cup of other flour such as rye. If adding soy flour, don't add more than about 2/3 C]

Mix the ingredients except the flour well. Add the flour 1/2 cup at a time, kneading well after each addition, either by hand or with a machine.



If you are making whole grain bread, it's better to add less flour than more. Leave your dough somewhat sticky. This results in more moisture.

Turn it over in a large greased bowl so both sides of dough are greased. Cover with plastic wrap and a warm moist towel. Leave in a warm place until almost doubled in size.

Punch down and divide into halves. Knead for a bit, then form into 2 loaves. Put in well greased loaf pans. Again, cover with plastic, leaving room for expansion.

When doubled in size, bake in a preheated 350 degree oven for about 35 minutes or until browned and sound hollow when rapped. Alternately, if your dough looks like it may fall, preheat oven to 425 degrees, bake for about 10 min. and then lower to 350 degrees.

Before baking, the crust can be brushed with milk (makes it browner) or with beaten egg. If using egg, you can sprinkle with sesame or poppy seeds.