There’s something so special about the taste and smell of homemade bread that fills me with nostalgia. Memories flood my mind of my grandma pulling fresh loaves out of the oven, with their golden crust and soft center. It’s a cherished tradition in our family and I always look forward to visits where I can savor her delicious baked goods.
Grandma’s bread has a distinct flavor that you just can’t find in store-bought brands. Maybe it’s the love and care that goes into every batch, or maybe it’s the secret ingredient she won’t tell us about. Either way, the taste is heavenly. It’s perfect for sandwiches, toast, or simply eaten on its own with a pat of butter.
Beyond the taste, there’s something special about carrying on a family tradition. It connects us to our past and reminds us of where we come from. Every time I eat a slice of Grandma’s bread, I feel like a little piece of my childhood is still with me. And as I pass down the recipe to future generations, I know that her legacy will live on.
So next time you have the chance, gather your ingredients and try making homemade bread. Who knows, it might just become a cherished tradition in your own family.
Grandma’s Homemade Bread
- 2 cups warm water 110° F/45° C
- ½ cup white sugar
- 1 ½ TBSP active dry yeast
- 1 ½ tsp salt
- ¼ cup vegetable oil
- 5-6 cups flour all-purpose flour OR bread flour
- In a large bowl, or a stand mixer, dissolve 2 TBSP of the sugar in the warm water. I just combine the two and whisk slightly to dissolve the sugar. Stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
- Add in remaining sugar, salt and oil. Begin to mix, using a rubber scraper or the dough hook on your stand mixer. Add the flour one cup at a time, reserving the last cup of flour to see if you need it. You might not use all of the flour. The dough should pull away and clean the bowl, sticking on the bottom in a small circle about the size of a quarter. If your dough does this with just 5 cups of flour, do not add more. However, if your dough still sticks to the bowl, add more a couple tablespoons at a time until it cleans the bowl, sticking in just a small circle on the bottom.
- Now knead dough for 7 minutes. Set a timer as a full knead is important! Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm area until doubled in bulk, about 1 hour.
- Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350° F (175° C) for 30-40 minutes. Cool, brush with butter and enjoy!