Fresh and Natural Homemade Bread

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a delightful recipe for fresh and natural homemade bread that is sure to satisfy your taste buds. This recipe, with its simple ingredients and easy-to-follow steps, allows you to create a loaf of bread that is soft, fluffy, and full of flavor. Whether you are a seasoned baker or just starting out, this recipe is perfect for anyone looking to enjoy the goodness of homemade bread. So grab your apron, roll up your sleeves, and get ready to bake a loaf that will fill your kitchen with the irresistible aroma of freshly baked bread.

Keywords: homemade bread, fresh, natural, recipe, fluffy.

Fresh and natural homemade bread recipe details

Fresh and natural homemade bread recipe, recipe Rating: 4.7
Number of votes:118

Unbleached flour and no processed sugars yield a great tasting bread that’s easy to prepare. I fill a baking pan with 1 inch of hot water and place the pan on the floor of oven, with oven set on lowest setting, while I am mixing the ingredients, then when dough is ready to rise, I turn off the heat and put bowl of dough inside oven to rise.

Ready in: 2 hours 35 mins

Ingredients

Serves: 32

• 2 1/2 cups milk
• 1/4 cup dark corn syrup
• 1/3 cup honey
• 2 packages activated dry yeast
• 7 cups unbleached all purpose flour
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1/4 cup shortening
• 4 tablespoons vegetable oil
• 1 egg
• 2 tablespoons water

Preparation method

Prep: 2 hours | Cook: 35 mins

1. Whisk together milk, corn syrup and honey, then warm mixture to 110 – 120 degrees F. Add yeast and whisk to dissolve. Wait 10-15 minutes to allow yeast to proof. Bubbles should form if yeast is still active.
2. Add 3 cups of flour, salt, butter and shortening and mix on low speed until smooth. Slowly begin stirring in more flour about 1/2 cup at a time, until all but about 1/2 cup has been added.
3. Turn dough out onto lightly floured surface and kneed, dusting with flour until dough is no longer sticky and is smooth and elastic, about 8-10 minutes.
4. Pour oil into large bowl and put dough in bowl, turn dough in bowl to coat with oil, cover bowl with damp cloth and let rise in warm place until it has at least doubled in size, about an hour. While dough is rising, grease 2 9×5 loaf pans and sprinkle with corm meal.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Punch down dough and turn out onto lightly floured surface. Divide dough in half and form into 2 loaves, placing 1 loaf in each pan. Cover pans with warm damp towel and set in warm place to rise again until doubled, about 30 minutes. Whisk together the egg and water, and brush loaves lightly with egg wash.
7. Put pans on center rack of preheated oven until crust is golden brown, 30-35 minutes.
8. Remove from pans and let loaves cool on wire rack