Homemade bread always a popular option

Loaves of bread this size are made in four by 7.5 inch pans so that the slices fit nicely in a toaster. These pans are nearly 100 years old and were used by the author’s grandmother.  |  Joan Airey photo

Making your own bread reduces the amount of additives in the diet; plus, nothing beats the smell of a fresh-baked loaf

One bushel of wheat can be made into enough flour to make 42 loaves of bread. A farmer gets maybe $7 for that bushel of wheat, putting income into numerous people’s pocket before it reaches the consumer in a loaf of bread.

Making homemade bread and buns for your family lessens the amount of additives in their diet.

Few things affect your taste buds more than the smell of fresh-baked bread and buns. Over the years, I have made bread with a bread maker and more frequently from scratch using regular yeast rather than fast rising.

Easy White Bread

  • 1 c. milk
  • 2 eggs
  • 1 tbsp. salt
  • 4 c. warm water
  • 12 c. white flour
  • 1/2 c. canola oil
  • 1 tbsp. sugar for yeast
  • 1/2 c. warm water
  • 2 tbsp. yeast
  • 1/3 c. white sugar or honey

Scald one cup milk. Beat eggs, 1/3 cup sugar and one tablespoon salt. Add scalded milk to sugar mixture. Add four cups water.

Beat into mixture five to six cups flour and then add canola oil.

Pour yeast, which was set in half a cup warm water and tablespoon sugar. Beat well, add remaining flour, about six cups, and knead really well.

Let rise two hours or more and punch down. Let rise another one and half hours and shape into loaves and place in pans. Let rise in pans for two hours. Bake at 350 F (175 C) for 35 to 45 minutes.

I use Fleischmann’s Traditional Active Dry yeast. I find if you use fast-rising yeast the bread tastes different and has a different texture. Also, I replace four cups of white flour with whole wheat flour and add three tablespoons of ground flax. Plus I always use honey except for the tablespoon of sugar to proof the yeast.

In recent years, I purchased a Professional Kitchenaid Mixer, which will mix up the recipe for six loaves of bread easily so it takes little kneading.

Best buns

I found this Best Bun recipe in a local daily paper’s booklet years ago and since then they are the only buns I make.

  • 2 tbsp. yeast
  • 1 c. lukewarm water
  • 2 tsp. sugar
  • 1 c. canola oil
  • 5 eggs, beaten
  • 3/4 c. sugar
  • 1 tbsp. salt
  • 4 c. warm water
  • enough flour to make soft dough (about 15 c.)

Dissolve two teaspoons sugar in water and add yeast. Let stand 10 minutes. Mix rest of ingredients together. Add yeast and enough flour to make a soft dough. Let rise till double (about two hours).

Cut into buns, put on pans and let rise again for two hours. Bake at 325F (160 C) for 20 minutes.

In my oven to get the finished product I want I bake the buns at 350 F (175 C) for 28 minutes. All ovens bake differently. I get four dozen large buns from this recipe, which I bake on three large cookie sheets.

Bread maker whole wheat bread

This recipe was created by pastor Craig Gibbs several years ago, which he shared on his radio program.

  • 1 1/2 c. water
  • 2 tbsp. powdered milk
  • 2 tbsp. canola oil
  • 2 tbsp. honey
  • 2 tbsp. molasses
  • 1 tsp. salt
  • 2 c. whole wheat flour
  • 1 tsp. bread machine yeast
  • 1 1/2 c. white flour

Place all ingredients in baking pan in the order given and press start. Use the whole wheat setting when possible. Remove bread as soon as completed.

Note: Bread may be improved by using timed setting so as to allow whole wheat flour to soak in liquids.

I have used this recipe and reversed the amounts of whole wheat and white flour on occasion.

Ale bread (bread machine recipe)

  • 1 c. warm beer or ginger ale (70F to 80F degrees)
  • 1/3 c. water
  • 2 tbsp. canola oil
  • 3 tbsp. sugar
  • 1 1/2 tsp. salt
  • 3 c. bread flour
  • 2 1/4 tsp. active dry yeast

In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting.

Choose crust colour and loaf size if available. Bake according to bread machine directions. Check dough after five minutes of mixing. Add one to two tablespoons of water or flour if needed. It yields a loaf of about 1 1/2 lb.

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