Imagine walking into a kitchen filled with the warm, comforting aroma of freshly baked bread that takes you straight back to grandma's house. This isn't just any bread recipe - it's a time-honored classic that transforms simple ingredients into a golden, pillowy loaf that will make your taste buds dance with delight! Ann Stone's Old Fashioned White Bread is more than a recipe; it's a culinary journey that connects generations through the magic of homemade baking.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 packet active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons vegetable oil
Instructions
- Begin by gathering all your ingredients: 4 cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of salt, 1 packet of active dry yeast, 1 1/2 cups of warm water, and 2 tablespoons of vegetable oil.
- In a large mixing bowl, combine the warm water (between 100°F to 110°F) and the packet of active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated.
- Once the yeast is frothy, add the 2 tablespoons of sugar and 2 tablespoons of vegetable oil to the yeast mixture. Stir to combine.
- In a separate bowl, whisk together the 4 cups of all-purpose flour and 2 teaspoons of salt. Gradually add the flour mixture to the yeast mixture, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- Once the dough starts to come together, turn it out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it is smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface again and shape it into a loaf. Place the shaped loaf into a greased 9x5 inch loaf pan.
- Cover the loaf pan with a kitchen towel and let the dough rise again for about 30 minutes, or until it has risen just above the rim of the pan.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once the dough has risen, place the loaf pan in the preheated oven and bake for about 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- After baking, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
- Enjoy your homemade Ann Stone's Old Fashioned White Bread fresh, or store it in an airtight container at room temperature for up to a week.
Tips
- • Temperature matters! Ensure your water is between 100°F to 110°F to activate the yeast correctly without killing it. • Don't rush the rising process - patience is key to developing rich flavor and perfect texture. • Use a kitchen thermometer to check bread doneness; it should reach an internal temperature of around 190°F. • For a shinier crust, you can brush the top with melted butter right after baking. • Store your bread in a cool, dry place in an airtight container to maintain freshness. • If the dough seems too sticky while kneading, add flour gradually - a little at a time. • Let the bread cool completely before slicing to prevent a gummy texture.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 20g
Protein: 3g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
