At the age of 9 I joined 4-H. I should say my mom signed me up for 4-H. I wasn’t too happy about this. 4-H is very structured and there is a lot of records that you must keep. To say the least, as an adult I am grateful that I had that opportunity because I was taught life skills. I learned to cook, bake, preserve food, sew, knit, train dogs and speaking in public.
I am very busy in the summer preserving the produce that is grown in our town. My favorite is canning tomatoes. Store bought tomatoes don’t come close to the flavor of home canned tomatoes. I also freeze roasted Pueblo chili.
Fresh homemade bread and pizza are my favorite things to make in the winter. I would like to share one of my favorite bread recipes with you. I hope you enjoy it as much as we do.
White Sandwich Bread
- 1 c. milk
- 2 T. butter
- 2 1/4 t. active dry yeast (1 package)
- 2 T. sugar
- 1 1/4 t. salt
- 3 c. all purpose flour
- Heat the milk to a simmer and pour it over the butter in a large mixing bowl. Let the mixture cool to lukewarm then add the yeast and sugar. (I use my kitchen Aid mixer with the paddle at this point.)
- Once the yeast softens add the remaining ingredients. (I use the dough hook for this step.) Stir on low to medium until the dough starts to leave the sides of the bowl. Knead in the mixer for approx. 5 minutes. Add a bit of additional milk or flour if needed. The dough should be soft not sticky.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap and allow to rise about 1-hour.
- Place the dough on a lightly oiled surface and shape into an 8″ log. Place the log in a greased 8 1/2″ x 4 1/2″ loaf pan. Cover loosely and allow to rise 1-hour. (Spray the plastic wrap with Pam to keep it from sticking the the dough.)
- With 15-minutes left of the rise time, preheat your oven to 350 degrees F.
- Bake the bread for 30-35 minutes or until light golden brown in color.
- Remove the bread from the oven and cool on a rack before slicing. (If you can wait that long.)
- Store the bread in a plastic bag at room temperature for several days or freeze for longer storage time.
I hope you enjoy this recipe. I would like to hear from you.