Nan's Homemade Bread (Traditional): Because Store-Bought Just Isn't the Same (and Because Nan Said So)

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 Nan's Homemade Bread (Traditional): Because Store-Bought Just Isn't the Same (and Because Nan Said So)

This recipe isn't just about making bread; it's about channeling your inner Nan. We're talking about the kind of bread that makes your house smell amazing, the kind of bread that makes you want to slap a pat of butter on it and devour the whole loaf in one sitting (not that I've ever done that...much). It's Nan's secret weapon, passed down through generations, and now, it's yours.

Yields: Varies depending on pan sizes (because sometimes you want a mini loaf, and sometimes you want a monster loaf).

Prep time: 1 hour (plus rising time – because good things come to those who wait, especially when it comes to bread).

Cook time: 35 minutes (or until your kitchen smells like heaven).

Ingredients:

  • Love (essential ingredient – bake with positive intentions, or at least try to. If you're having a bad day, maybe just buy a loaf at the store.) Seriously though, I swear this is the key.
  • 8 cups all-purpose flour, plus extra for dusting (because flour is like glitter – it gets everywhere)
  • ¼ cup granulated sugar or honey (because a little sweetness makes everything better, including your mood while kneading)
  • ¼ cup vegetable oil, plus extra for greasing pans (because nobody likes a sticky loaf)
  • 1 teaspoon salt (because salt is the unsung hero of the baking world)
  • 5 teaspoons instant yeast (the magic ingredient that makes bread rise like it's trying to escape)
  • Warm water (not hot, not cold, just pleasantly lukewarm – like a baby's bath)

Equipment:

  • Large mixing bowl (the bigger, the better – because dough has a mind of its own)
  • Measuring cups and spoons (because precision is key, unless you're going for the "rustic" look)
  • Mixing spoon or hands (because sometimes you just gotta get your hands dirty)
  • Floured surface (table or countertop – preferably one that's easy to clean)
  • Bread pans (number and size will determine final loaf count – choose wisely)
  • Saran wrap (or similar – because clingy wrap is…well, clingy)
  • Clean kitchen towels (because clean towels are essential for rising, and for wiping flour off your face)
  • Oven (because, duh)

Instructions:

Mixing the Dough (aka the Flour Power Hour):

  1. In a large mixing bowl, combine flour, sugar or honey, salt, and yeast. Gradually add oil and warm water, mixing until a shaggy dough forms. Use your hands to bring the dough together. This is where things can get messy, but embrace the chaos.

Kneading the Dough (aka the Arm Workout):

  1. Turn the dough out onto a lightly floured surface. Knead the dough vigorously for at least 30 minutes, punching, rolling, and folding. The longer you knead, the lighter and fluffier the bread will be. (Optional: Knead while listening to music or a show you enjoy. It makes the time go by faster, and you might even discover hidden talents.)

First Rise (aka the Dough's Spa Day):

  1. Lightly grease the mixing bowl. Place the dough in the bowl, turning to coat. Cover loosely with saran wrap and then two kitchen towels. Place the bowl in a warm place to rise until doubled in size. This can be done in a warm spot in your kitchen, near a heat source, or in a preheated (turned off) oven. Because dough deserves a little R&R.

Second Rise (aka the Dough's Encore):

  1. Once the dough has doubled, punch it down to release air. Don't be shy; give it a good punch. It's oddly satisfying. Repeat the rising process: cover and let rise again until doubled.

Shaping the Loaves (aka the Dough Sculpting Session):

  1. Remove the dough from the bowl and divide it into portions to fit your bread pans. Shape each portion into a smooth ball and place it in a greased bread pan. Cover the pans and let the dough rise a third time until it has risen in the pans. Because three times is the charm.

Baking (aka the Grand Finale):

  1. Preheat oven to 375°F (190°C). Bake for 35 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. This is the moment of truth.

Cooling and Finishing (aka the Patience Test):

  1. Remove the loaves from the oven and pans. Lightly brush the tops with oil. Let cool slightly before slicing and serving. I know it's tempting to dive in headfirst, but resist!

Serving Suggestion:

Enjoy your homemade bread warm, and share it with love! (Or keep it all to yourself. We won't judge.)

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