Posted: March 8, 2012 in Recipes
Tags: , , , , ,

This is how I bake bread.  It’s sort of a recipe.  With this kind of thing, it varies a little every time.

4-6 cups flour

2 cups milk or buttermilk

packet of yeast

three tablespoons sugar,(honey alternately)

one tablespoon salt

four tablespoons butter

fresh rosemary and sage a “handful”.

Activate the yeast by stirring into about a 1/4 cup of warm water

Put the milk, sugar, butter, spices  and salt in a saucepan, bring to a just barely boil.

remove from heat, let cool a bit.

Pour in a blender, blend vigorously to get any piece pieces of herb shredded, pour into large mixing bowl.

Mix in a cup of flour, let cool to “not hot enough to kill yeast”

Pour in the yeast, mix well.

Slowly pour in and mix flour. This is where it gets tricky.  Depending on ambient humidity, you may need more or less flour, less will be used with buttermilk.  You have to practice.  Basically once you can’t mix it by hand anymore, turn it out onto a boards covered with flour and start to knead.

I’m not going to tell you how to knead.  I suggest googling it.  Lots of good tutorials.

After kneading, let it rise, covered, about 40 minutes or “until double”.

Flatten it again, roll it out flat, Rollup into a tube/roll, cut it in half.

Put each half into a bread pan, squish it down with your fist so it fill the pan.

Let this rise again, covered, until “double”.

Bake at 350-370 for about 30 minutes.  Crust will be dark golden brown, and the loaf should sound “hollow” when thumed lightly.


That’s how I just made awesome fresh baked bread.







  1. dou dou says:

    Oh I am going to try this. I love to bake fresh bread but mine is coming out a little dense…

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