All the nostalgia is in this bread. Not only because it's what my mom always makes (tastes AMAZING fresh out of the oven), but also because it was the first bread I learned to make myself. All the memories of running to cut open the freshly baked bread (literally did not wait even though you are supposed to) because I simply couldn't handle it. My mother's bread recipe is a simple bread made in a kitchenaid mixer. I have the recipe for one loaf, but she makes 2 loaves at a time. Therefore, if the recipe below does not turn out well, try doubling it and find friends to share it with.
This is also the recipe used for my mom's homemade cinnamon rolls. It makes wonderful french toast too.
The recipe is here and pictures of the process are below:
Ingredients:
Saucepan mixture (Step 1):
¼ cup milk (68 g)
½ cup water (122 g)
1.5 tbsps. of butter (22 g)
1.5 tbsps. of sugar (20 g)
1 tsp. of salt (5.5 g)
Yeast mixture (Step 2):
¼ cup warm water (60 g)
About 1 tbsp. of yeast (11 g)
1 tsp. sugar (4 g)
Kitchen aid mixer:
~2-3 cups of flour (~240 - 365 g)
Other ingredients:
Extra softened butter
Directions:
In a small saucepan, mix together the "saucepan mixture" and heat on low (~4) until just warm enough to melt butter. Set aside to cool while preparing the yeast.
In a mixer bowl with a dough hook attachment, mix the water, yeast, and sugar together with a fork. Let rise 5-10 minutes or until visibly activated and puffy.
Distribute 1/3 cup of flour over the yeast mixture.
Once cooled down to 90-105°F, pour saucepan mixture into the mixer. Begin mixing on low speed.
After the flour is incorporated (some remaining lumps at first is okay), continue to add flour, 1/3 cup at a time, on 2nd speed setting.
As you gradually mix in flour, use a thin spatula to scrape flour from the sides of the bowl into the mixture.
Keep slowly adding the flour until you have around 2-2 1/3 cups total. You can stop adding flour when the dough starts picking up all the flour and not sticking to the sides or bottom of the bowl. The flour adding part takes 15-25 minutes total.
At this point, let the dough knead in the mixer on 2nd speed for 5 minutes. It will become smoother.
Coat your hands with butter and take the dough out onto a lightly floured surface and knead it slightly to soften it. Shape into a ball, place in a buttered bowl and butter the top of the dough. Cover the bowl with plastic wrap and let rise in a warm place (microwave or turned off oven that's 80-95°F) for 45-60 minutes (or until doubled in size).
Take the dough out onto a floured surface and knead it a little more. Lift it into the air and sort of pinch it into a rectangle shape. Lay it back on the table and roll out the dough with a rolling pin into a rectangle shape (about 10x14 inches).
Roll it up tightly and pinch the seam closed. Flip the dough so the seam faces downward and tuck the ends underneath on each side of the loaf. Place on a buttered pan and cut slits on top. Let rise ~ 20-30 minutes, or until doubled in size.
Meanwhile, preheat the oven to 375°F. Bake for ~22-24 minutes on the middle rack.
Rub butter on top of the loaf and let cool 20-60 minutes before serving.
Serving size: 1 loaf, 8-10 dinner rolls, or 6 hamburger buns. Stays good for ~ 3 days at room temperature.
To make dinner rolls instead a loaf of bread: simply cut the dough into 8-10 pieces. Place a dough piece in your left hand with your index finger and thumb wrapped around the top of it like a hallow. Use the thumb of your right hand to push the dough up, through the hallow, forming a ball. pinch the bottom closed. Place them in a buttered pie pan or 9 inch round baking pan. butter the tops, cover loosely with plastic wrap and let rise 30-45 minutes on a warm place. Bake at 375°F for 20-24 minutes, or until they are golden brown and reach 200°F internally. Brush more butter on them and let them cool for about 20 minutes before eating.
After melting the saucepan mixture on low heat.
After mixing the yeast, water, and sugar and before it becomes activated.
After the yeast is activated.
After putting 1/3 cup flour on top of the yeast mixture and before adding the saucepan mixture to it.
After pouring in the saucepan mixture and before mixing.
After mixing in the first 1/3 cup flour (total 1/3 cup)
After mixing in the second 1/3 cup flour (total 2/3 cup). Some lumps are okay.
After mixing in the third 1/3 cup flour (total 1 cup)
After mixing in the fourth 1/3 cup flour (total ~1 1/3 cup)
After mixing in the fifth 1/3 cup flour (total 1 2/3 cup)
After mixing in the sixth 1/3 cup flour (total 2 cups).
After mixing in some of the seventh 1/3 cup flour (total 2 1/3 cups). The dough was still sticking to the bottom so I added the last bit of flour in (so ~2 1/3 cups in total). You may need more or less flour depending on how your dough looks.
When enough flour has been added (~2 1/3 cups), the dough should look like this (not sticking to the bottom or sides of the bowl). At this point you let it mix for 5 minutes on 2nd speed.
After mixing ("kneading") on 2 speed for 5 minutes.
Dump the dough onto a lightly flour surface, knead a little, and shape into a ball (next picture).
After shaping into a ball.
After greasing the dough ball and placing in a greased bowl.
Top the bowl with saran wrap and a kitchen towel and placing in a closed microwave to rise for 1 hour.
Dough after rising.
Dump the dough onto a clean surface.
Cut the dough into pieces.
Shape the pieces into balls, place in the greased pans, and let rise 45-60 minutes while covered loosely with saran wrap.
After rising, time to bake!
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