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Instructions included in The Bread Lady's Bread Mixes
Source: This recipe was given to me by a friend. She tired of baking the bread, but 24 years, later, I'm still at it! (Entered by Juliann Black)
Making bread can be intimidating but I’ve tried to simplify the process with my step-by-step instructions. I’ve also made a video (found on my website thebreadladyllc.com), showing start to finish using my mixes.
Serves: The mix makes 2 one-pound loaves.
Step by Step Instructions
- Starter Mix: (Smaller packet) Empty contents of pouch into a pint size jar. Add 6 ounces of comfortable warm water (about 105 degrees or the warmth of a baby’s bottle). The water should not be hotter than 110 degrees or the yeast will die. Stir well. Cover the jar with a paper towel folded in fourths and secure with a rubber band. Place in a warm location at least 8 to 10 hours before using.
- Mixing the Bread with a mixer: Pour 1/4 cup of oil, the starter, and 1/2 cup of comfortably warm water in the mixing bowl. Turn mixer to slowest speed and gradually add the contents of the bread mix pouch into the liquids. Have extra flour (up to ¼ cup) ready and add just enough to keep the dough from sticking. Mix until the dough comes away from the side of the bowl and forms a ball (will not be round) adding just enough flour to make this happen.(This usually takes about 1 ½ minutes.) Have your bowl ready with a small amount of oil. Empty the bread dough into the oiled bowl turning until all sides are oiled. Cover with a cloth or plastic wrap and place in a warm place until doubled in size. (I usually place my covered bowl in the oven, leaving the oven light on. This usually takes up to 2 ½ hours.) To test for doneness, poke a finger in the dough; if the indention stays, it’s risen enough. Punch dough down. Empty the dough onto a floured surface. Fold the dough into itself, turning the dough a one-quarter turn as you go. Have enough flour on the surface so your dough does not stick. Knead the dough about ½ minute until it takes on a smooth look. Divide into half. Knead just enough to shape into a loaf form. Place into two loaf pans sprayed with cooking spray. Brush the tops of the loaves with oil to prevent drying. Loosely cover with cloth or plastic wrap. Let the dough rise until the top is at least 1 inch above the top of the pan (this could take up to 4 hours). Remove cover slowly. Bake at 350 degrees for 22 minutes or until golden brown. Turn onto cooling racks (don’t leave in pans because the sides will become soggy).
- Cinnamon Bread After dividing dough in half, roll dough with a rolling pin into a rectangular shape. Brush rolled dough with a small amount of water and sprinkle sugar and cinnamon on top (about 4 Tbsp. sugar and 1 Tbsp. cinnamon). Roll dough up into a loaf shape and place in loaf pan to rise. After baking, top cooked loaf with a mixture of confectioner’s sugar and milk.
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