Ok. I don't know about ya'll, but I LIKE Mondays!!! I know weird huh? But everybody gets back into routine after the weekend, Bo goes to work, the kids have schoolwork to do....this is our "catchup,take it slow day". I usually set this day aside to get the house back in order, laundry, and any baking I need to do. We make our own bread (NO I DON'T GRIND OUR OWN WHEAT,,,and it is not a Little House on the Praire moment, I use my KitchenAid mixer to KNEAD the dough) It is really easy (makes 2 loaves, I do 2 batches so 4 loaves total, this last us all week. It works out to .25cents a loaf, and WE LOVE this bread, the kids complained one time, Publix had bread on sale I grabbed some thinking it would give me a break.....They all wanted to know when I was going to make bread again! They liked mine better!It takes a total of 2hours (but that is RISING and BAKING TIME) It really only takes about 10 min. to make it up, then rise 1 hour...place in loaf pans rise 30 min....bake 30 min....while it is rising and baking, I do laundry, teach school, clean.....
AMISH WHITE BREAD
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.(about 10 min.)
Mix salt and oil into the yeast.(This is where I put it in my mixing bowl and "blend" in the flour using the DOUGH ATTACHMET) Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.(If you use mixer, mix for 5 min. YOU DON"T HAVE TO KNEAD ON THE FLOURED SURFACE IF YOU USE THE MIXER!!!!) Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
I make up 1 batch and then when I set it aside to rise I go ahead and make up another batch. I figure I already have all the stuff out, I am going to have to wash these dishes anyway.....This gives us 4 loaves for the week.It FREEZES REALLY WELL, I just wrap in platic wrap, and then in foil. Take out of freezer the night before you need it. We leave out 1 loaf freeze 3 then take out another when we are getting low....sometimes 4 loaves actually last us 2 weeks, it depends on how much we use.
It makes GREAT sandwich bread, also put butter on it and toast it for dinner, or the kids just like it sliced with butter on it without being toasted.
These are some of the ingredients we still get at SAM'S Club.....it is SO much cheaper for this type thing.
Yeast Those little packet thingys are EXPENSIVE!!!
This is $4.24 for 2 16 oz. blocks, this last us about 9 months!!! When you open one block, put it in a ziploc and place in FRIG. the other unopened one we just keep in our pantry.
This last us about 6 months, I keep it in a big rubbermaid tub, at the bottom of our prep island.
The rest of the stuff we already have on hand, if I can't get a "DEAL" on oil (WE ONLY USE CANOLA OIL,,,,EVEN IN THIS RECIPE)
I will pick it up at Sam's also...this is all we really get at Sam's anymore...and we only have to go about every 6 months!