Ms. Sharon's Homemade Bread
Ms. Sharon's Homemade Bread
Ingredients
For the Bread
- 1 3/4 cups warm water, 105-115°F
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons iodized salt
- 5 1/2 cups all-purpose flour
- 1 tablespoon olive oil, for greasing
- 2 parchment paper, sheets, as needed for lining loaf pans
Instructions
- 1
In the bowl of a stand mixer, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5 minutes, or until foamy. This indicates the yeast is active.
⏱️ 5 min
- 2
Add the iodized salt to the yeast mixture. Gradually add the all-purpose flour, 1 cup at a time, mixing on low speed with the dough hook attachment until a shaggy dough forms. Increase speed to medium-low and continue mixing until the dough comes together and pulls away from the sides of the bowl.
⏱️ 10 min
- 3
Lightly flour a clean countertop. Transfer the dough from the mixer bowl to the floured surface. Knead the dough by hand for 8-10 minutes, or until it is smooth, elastic, and springs back when gently poked.
⏱️ 10 min
- 4
Lightly grease a large bowl with about 1/2 tablespoon of olive oil. Place the kneaded dough ball into the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min
- 5
Once the dough has risen, gently punch it down to release the air. Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a loaf.
⏱️ 10 min
- 6
Line two 9x5 inch loaf pans with parchment paper, allowing the paper to overhang on the long sides for easy removal. Place one shaped loaf into each prepared pan.
⏱️ 2 min
- 7
Cover the loaf pans loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until they have almost doubled in size and look puffy.
⏱️ 45 min
- 8
While the loaves are rising for the second time, preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350
- 9
Bake the loaves in the preheated oven for 30-35 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. An internal temperature of 200-210°F indicates doneness.
⏱️ 35 min•🌡️ 350
- 10
Carefully remove the bread from the oven. Using the parchment paper overhangs, lift the loaves out of their pans and transfer them to a wire rack to cool completely before slicing. Enjoy fresh!
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Ms. Sharon's Homemade Bread
Ingredients
For the Bread
- 1 3/4 cups warm water, 105-115°F
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons iodized salt
- 5 1/2 cups all-purpose flour
- 1 tablespoon olive oil, for greasing
- 2 parchment paper, sheets, as needed for lining loaf pans
Instructions
- 1
In the bowl of a stand mixer, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5 minutes, or until foamy. This indicates the yeast is active.
⏱️ 5 min - 2
Add the iodized salt to the yeast mixture. Gradually add the all-purpose flour, 1 cup at a time, mixing on low speed with the dough hook attachment until a shaggy dough forms. Increase speed to medium-low and continue mixing until the dough comes together and pulls away from the sides of the bowl.
⏱️ 10 min - 3
Lightly flour a clean countertop. Transfer the dough from the mixer bowl to the floured surface. Knead the dough by hand for 8-10 minutes, or until it is smooth, elastic, and springs back when gently poked.
⏱️ 10 min - 4
Lightly grease a large bowl with about 1/2 tablespoon of olive oil. Place the kneaded dough ball into the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min - 5
Once the dough has risen, gently punch it down to release the air. Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a loaf.
⏱️ 10 min - 6
Line two 9x5 inch loaf pans with parchment paper, allowing the paper to overhang on the long sides for easy removal. Place one shaped loaf into each prepared pan.
⏱️ 2 min - 7
Cover the loaf pans loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until they have almost doubled in size and look puffy.
⏱️ 45 min - 8
While the loaves are rising for the second time, preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350 - 9
Bake the loaves in the preheated oven for 30-35 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. An internal temperature of 200-210°F indicates doneness.
⏱️ 35 min•🌡️ 350 - 10
Carefully remove the bread from the oven. Using the parchment paper overhangs, lift the loaves out of their pans and transfer them to a wire rack to cool completely before slicing. Enjoy fresh!
⏱️ 60 min