How to Bake Bread, Noreen's Kitchen: Everyday Loaf Recipe

http://www.noreenskitchen.com Greetings! Many of you know that I bake bread for my family on a regular basis. In fact I have a passion for baking bread. I make bread every weekend for the following week so that we can have bread or tortillas, or rolls or whatever I have planned for meals that week. My girls don't really enjoy store bought bread and this is so easy to make and very inexpensive. When you look at bread in the store, even a cheap loaf that is full of chemicals and preservatives and ingredients you cannot pronounce, is often over $2.00 a loaf. The better breads can run you almost $5.00 a loaf! If you are talking Artisan bread, well than forget it, a total budget buster.




If you know how to make bread, you will never go hungry again. Just like Scarlett O'Hara, you too can make a promise to yourself to obtain the skills and the knowledge to make a simple loaf of bread. Once you master the simple things, than learning the more difficult things becomes much easier.

This loaf is simple. I have added a couple non traditional ingredients such as milk powder and potato flakes that make this dough soft, supple, and have a bit of a longer freshness factor. This bread will remain soft and delicious for up to 10 days, if it lasts that long in your house. If you don't use bread that quickly, than simple wait for it to cool completely and place the loaves you aren't going to use right away wrapped tightly in some plastic and foil in the freezer. The loaves will last up to 6 months in the freezer.

You can get the recipe on my website and print it out to add to your own recipes at home.

I hope that you will give this one a try. Even if you don't have a mixer like mine, or one at all, don't let that discourage you from attempting this bread. It can easily be done by hand. You will want to make sure that when you are kneading the bread that you do so for at least 10 minutes. This will ensure that you build up enough gluten for a good rise. Everything else is the same.

As always happy eating!

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[skybirdbird]

those look great noreen... does it stay fresh all week... i have to bake mine daily or it goes stale... do the potatoe flakes help keep it fresh? i heard once that ascorbic acid will keep bread fresh but have no idea the amounts to use... have you ever heard of doing that? as always...tkx

[atticus9799]

@skybirdbird Yes, mine stays fresh all week in a ziplock bag. The potato flakes help to keep the bread fresh and soft. If you want to use ascorbic acid, you can just crust a vitamin C tablet and use 1/8 teaspoon for one recipe of bread. Add it with the yeast. Yeast loves vitamin C! I use it all the time for certain bread recipes. Not this one, but anything with a heavier grain it definitely goes in!

[valbakke]

I'm surprised you don't buy flour by the 25lb bags!

[atticus9799]

@valbakke I could, but I order mine online directly from KAF. I like to order the 5lb bags so that I can vacuum seal them. When you only have to open a small bag, You always have fresh flour. I won't use a 25lb bag that fast.

[valbakke]

Do you think it would be ok with less butter? My everyday bread recipe has only 1 TBS for one loaf. I do LOVE butter! But try to cut down on the saturated fats. Thanks

[atticus9799]

@valbakke I don't know. Try it and see. I've always used this recipe. You could sub vegetable oil with a similar result.

[dontbeadrone]

What role does the butter play, other than to add rich flavor? I ask this, because most commercial bread makers don't use butter...only flour, water, salt, sugar.

[juliewalters74]

oooh I am going to have to try this for sure! I love homemade bread.. lol I could eat the whole loaf!! ...maybe I shouldn't make it!

[olguita201]

i love the way you bake and cook!!!

[chondram]

Where do you buy your yeast so it can be frozen, or can you freeze all yeasts? Love the large bag you have, never saw that before! TY

[maddogmona]

I just tried your recipe, I doubled it as you did. You are SO right, the texture is amazing. Feels great when it comes out of mixer ! I did learn the hard way tonight though that putting the pans of dough on a granite countertop to rise will NOT work. They didn't budge. Then I figured t out, the counter was sucking all the heat. If I put my hand under where the loaves were it was warmer than the rest of the counter. Poor little loaves, they froze for 45 mintues. Thanks for the recipe.

[dellatheredxxx]

that looks awesome! one question... it is plain flour or self raising flour?

[ArizonaPublic]

Looks great! - I will try it this weekend. BTW, I usually cover the bread with a damp cloth whilst the bread is cooling, No need to do that with this one?

[ArizonaPublic]

Yummy!

[SuperRefractorman]

Thank you very much. I am very excited to try out the recipe.

[mydogscooter]

NibiruMagic2012 got me here. thanks for posting, looking forward to trying this right away!