HOMEMADE BREAD AND BUNS!

I had a request to share the recipe for the oh - so - yummy buns I showed you yesterday.

I actually used a white bread recipe that I have used to make loaves of bread for years.  The recipe will make four loaves of bread, or 3-4 dozen buns, depending on how large or small you want to make your buns.

I really love the process of making bread.  I find it a very pleasant relaxing process, that slows you down somewhat from the hustle and bustle of our active daily lives.  You have to stay home the day you make bread, and you have to pay attention to the process without the aid of timers and reminders that so govern our lives today.

It's a wonderful rainy day activity, one where the rewards of taste and smells that linger long after the activity is over, will elevate your mood like nothing else can.

HOMEMADE BREAD

2 tbsp ( heaping) yeast, dissolved in 1/2 cup water

  (I use 3 packages of the traditional yeast - not fast rising)

3 cups lukewarm water

1/2 cup  milk

1/4  cup white sugar

1/2 cup lard or shortening

4 tsp salt

10-11 cups flour

Measure flour  and salt into a large bowl (the largest mixing bowl you have).

Start yeast by dissolving in 1/2 cup water.

In another bowl, measure and add lukewarm water, milk, white sugar, melted shortening or lard.

Add dissolved yeast mixture to this mixture.

Make a well in the flour and add the liquid mixture a little at a time, mixing it into the flour as you go.  I use my hands ( clean) for this as I don't have a dough mixer.  Continue mixing until all the liquid has been absorbed by the flour.  If the mixture is a bit wet, add a bit more flour until the dough is easy to remove from your fingers.

Form in a large ball, cover and let rise until more than double in size.  I place mine inside my oven. (not a heated oven... a cool one)

When dough has risen - punch down really well, cover and let it rise again.

Prepare your pans for baking.  All pans should be well greased with lard or shortening.

When the dough has risen a second time, punch it down again, work it for a minute or two by punching the air out of it.  Form into four loaves.  

Cover loaves and let rise until double in size

then Bake at 375 degrees for 45 minutes.

Brush tops of loaves with shortening or butter ( optional)

FOR BUNS:

Do all the same steps up until you form the loaves.  Instead, form your buns into whatever size you want.  Use Muffin tins if your want dinner-roll size, otherwise just form balls with your hands and place on baking sheet.... make sure sheets and pans are well greased.

Cover and let rise until twice the size.

Bake at 375 degrees for 20 minutes or until golden brown on top.

Brush tops of buns with shortening or butter ( optional)

Do yourself a favour and have a slice or a bun while still warm.  My favourite - butter and honey on fresh bread -

Oh - that brings back such wonderful memories of eating Mom's fresh bread for an after school treat.

ENJOY!