HOMEMADE BREAD---EASY REFRIGERATOR METHOD

Delicious homemade bread in just a few easy steps!

Think you can't make homemade bread??  Think it involves a whole day of mixing, kneading, rising, shaping??  This easy recipe will allow even beginners to enjoy freshly baked bread with a minimal investment of time. Since this is a refrigerator method, it can be made well in advance of baking---it is a GREAT time saver.  I have used this recipe for years at school; if it works with 45-minute class periods you can imagine how easy it is at home! 
Here is the recipe:

2 cups flour  (you will need an additional 3-4 cups for a total of 5-6 cups)
2 pkgs. dry yeast or 4 1/2 teaspoons if you buy yeast in a jar.
2 T sugar
1 T salt
1/4 cup softened butter, margarine or olive oil
2 1/4 cups VERY hot tap water 100-115 degrees F

Simple, inexpensive ingredients

Mix 2 cups flour, yeast, sugar and salt together; blend well.  Add hot tap water and fat; I like to use olive oil but softened butter or margarine will work just fine! 

Mix well.  Gradually add flour until the dough forms a ball and pulls away from the sides of the bowl. (I usually leave mine a little "soft", you can add more flour as you knead).

Toss the dry ingredients in a bowl and mix well

Add the hot tap water and fat, stir well

Gradually add flour until the dough forms a ball and pulls away from the sides of the bowl.  Don't worry if it is a little soft; you can work in more flour as you knead.

Once you have added enough flour, turn the dough out onto a floured board and knead using a fold, push, turn motion.  Kneading will develop the gluten and give the bread structure; usually takes about 5 minutes.  The dough should be smooth and elastic and you should see air bubbles begin to form.   Cover dough with a towel and let it rest on the counter for 20 minutes.

After kneading--the dough is smooth and elastic; small air bubbles have begun to form.

Cover with a towel and let the dough rest for 20 minutes

Lightly grease the pan/pans you will be using; I usually use parchment paper for the braid. You can shape into crescents, loaves, rolls, etc. Here are the directions for making a braid:

Cut the dough into three equal pieces

Shape the pieces of dough into three "ropes"; these are about 16"--let the braiding commence!

Tuck the ends "under".  If desired, lightly oil the top of the braid and add poppy or sesame seeds. Cover LOOSELY with plastic wrap; the bread will rise during refrigeration--it needs room to grow!

That's it!  The original recipe says this can be refrigerated 2-48 hours but I have found the bread loses some of its volume after 24 hours. I think the quality is best between 2-8 hours of refrigeration.  Remove the plastic wrap and bake in a preheated 375 degree oven for 30-35 minutes or until golden brown. Experiment with various shapes, whole grains, honey, etc. and make this your own creation; happy baking!