I hope you all had a wonderful Christmas weekend. I feel like I’m still on vacation, after all our boys are home from college and they are enjoying time off. It also feels like a Monday when it really is Tuesday. It’s a lazy morning here, the boys are still asleep as I write and the dogs are crashed in front of the wood stove.
However for me it’s back to work. With our boys home we go through food much quicker, the bread and milk seem to disappear overnight! I make my own bread and no one prefers store bought so when we’re out of bread it’s time to make more! A friend of mine shared a fabulous no fail bread recipe with me years ago.
I’ve made a few changes but basically haven’t changed it much. I grind my own hard white wheat berries and usually add a little King Arthur bread flour.
I also use my Kitchen Aid to mix the dough.
This morning we were out of bread so before the boys get up I’ve got a batch of bread dough made and rising. Should be ready in time for lunch.
Here is the recipe that was shared with me; I hope you enjoy it as much as my family does!
Nancy’s No Knead Bread
4 cups all-purpose flour*
¼ cup sugar
1 ½ tsp salt
1 pkg active dry yeast
¾ cup water
½ cup milk
¼ cup butter
In a large bowl blend 2 cups flour, sugar, salt and yeast. In saucepan, heat water, milk and butter until very warm (120-130 degrees F). Butter does not need to melt. Add warm liquid and egg to flour mixture. Beat 4 minutes at medium speed. By hand, stir in remaining flour to make a soft dough. Cover and let rise in a warm place until light and doubled in size. It usually takes 45-60 minutes.
Stir down dough. On a floured surface, form dough into a loaf and place in a greased loaf pan. Cover and let rise in a warm place until light and doubled in size.
Preheat oven to 350 degrees. Bake 30-35 minutes or until golden brow. Can brush with melted butter. Serve warm or cool. Makes one large loaf or two smaller loaves. Freezes well.
*I usually double this recipe to make three large loaves. I use 4 cups of freshly ground flour and 4 cups of King Arthur Bread Flour.