Homemade Bread

Ingredients

• 4 cups All-purpose flour
• 1.5 cups Warm water (Approximately 105-115°F (40-46°C))
• 0.5 cup Milk (Optional, can substitute with water)
• 2 teaspoons Salt
• 1 tablespoon Sugar (Optional, for faster fermentation)
• 2.25 teaspoons Active dry yeast (One packet)
• 2 tablespoons Melted butter (For brushing loaves and biscuits)
• 1 tablespoon Cornmeal (For dusting towels)
• 2 tablespoons Milk (For brushing the bread before baking (optional))

Instructions

1. 1In a large bowl, dissolve the yeast and sugar (if using) in warm water. Let stand for 5-10 minutes, or until foamy.
2. 2Add the flour and salt to the yeast mixture. If using milk, add it now. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
3. 3Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place (around 68°F/20°C) for 1.5-2 hours, or until doubled in bulk.
4. 4Punch down the dough to release the air. Turn it out onto a lightly floured surface and knead briefly for 1-2 minutes. Shape the dough into loaves or biscuits (see shaping instructions below). Place the shaped dough in greased bread pans or on a baking sheet. Cover and let rise for another 30-45 minutes, or until doubled in bulk.
5. 5Preheat oven to 375°F (190°C). If desired, brush the tops of the loaves or biscuits with milk for a darker crust. Bake for 30-40 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
6. 6Remove the bread from the oven and let cool in the pans for a few minutes before transferring to a wire rack to cool completely.
7. 7To shape bread dough in loaves, divide dough in parts, each part large enough for a loaf, knead until smooth, and if possible avoid seams in under part of loaf. If baked in brick pan, place two loaves in one pan, brushed between with a little melted butter. If baked in long shallow pan, when well kneaded, roll with both hands to lengthen, care being taken that it is smooth and of uniform thickness. Where long loaves are baked on sheets, shape and roll loosely in a towel sprinkled with corn meal for last rising.
8. 8To shape bread dough in biscuits, pull or cut off as many small pieces (having them of uniform size) as there are to be biscuits. Flour palms of hands slightly; take up each piece and shape separately, lifting, with thumb and first two fingers of right hand, and placing in palm of left hand, constantly moving dough round and round, while folding towards the centre; when smooth, turn it over and roll between palms of hands. Place in greased pans near together, brushed between with a little melted butter, which will cause biscuits to separate easily after baking. For finger rolls, shape biscuits and roll with one hand on part of board where there is no flour, until of desired length, care being taken to make smooth, of uniform size, and round at ends.