This is a timeless recipe for soft, homemade bread that my grandmother swore by. The combination of water, milk, and flour results in a delightfully fluffy texture. Follow these steps carefully, and you’ll create bread so delicious you’ll be thanking her for years to come.
Ingredients:
3/4 cup warm water: Ensure it’s warm to the touch but not hot, about 105–110°F (40–43°C).
3/4 cup hot milk: Heat the milk until hot but not boiling.
2 1/2 teaspoons dry yeast: This is approximately one packet of yeast.
2 tablespoons sugar: Adds a slight sweetness and helps activate the yeast.
7 tablespoons plus 1 teaspoon sunflower seed oil: Provides moisture and softens the dough.
1 teaspoon fine salt: Enhances flavor.
6 cups wheat flour: All-purpose or bread flour works best.
Butter (optional): For brushing the top of the bread after baking.
Instructions:
1. Activate the Yeast:
In a large mixing bowl, combine the warm water and sugar. Stir until the sugar dissolves. Sprinkle the dry yeast over the water and let it sit for 5–10 minutes until it forms a foamy layer. This indicates the yeast is activated.
2. Prepare the Milk Mixture:
Heat the milk until hot but not boiling. Let it cool slightly, then mix it into the activated yeast along with the sunflower seed oil. Stir well to combine.
3. Combine Dry Ingredients:
In a separate bowl, sift the wheat flour and fine salt together. Sifting helps aerate the flour, leading to softer bread.
4. Mix the Dough:
Gradually add the dry ingredients to the liquid mixture, one cup at a time, stirring with a wooden spoon or your hands. Once the dough comes together, transfer it to a floured surface and knead for 8–10 minutes until smooth and elastic.
5. First Rise:
Lightly grease a clean bowl with a small amount of oil. Place the dough inside, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it doubles in size.
6. Shape the Dough:
Punch down the dough to release air bubbles. Divide it into your preferred shapes—loaves, rolls, or buns. Place the shaped dough onto greased baking trays or loaf pans.
7. Second Rise:
Cover the shaped dough and let it rise again for about 30–45 minutes, until it doubles in size.
8. Bake:
Preheat your oven to 375°F (190°C). Bake the bread for 20–30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
9. Optional Butter Glaze:
Immediately after removing the bread from the oven, brush the tops with butter for a soft and shiny finish.
Tips for Success:
Temperature Matters: Ensure your liquids are warm, not hot, to avoid killing the yeast.
Flour Variety: Experiment with whole wheat flour for a denser, nuttier bread.
Storage: Store the cooled bread in an airtight container or wrap it in plastic to keep it fresh longer.
Enjoy this simple and satisfying bread recipe that carries the warmth of tradition. Whether you’re making it for breakfast, sandwiches, or a comforting snack, this bread is sure to become a household favorite.