Best 6 My Moms Homemade Bread Recipes

MOM'S ITALIAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

MY MOTHER'S PEASANT BREAD: THE BEST EASIEST BREAD YOU WILL EVER MAKE

Steps:

• In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast (I love SAF Instant Yeast). Add the water. Mix until the flour is absorbed. (If you are using active dry yeast, see notes below.)
• Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute - this will be too hot. Just let the oven preheat for a total of 1 minute - it likely won't get above 100ºF. The goal is to just create a slightly warm environment for the bread.
• . Grease two 1-qt or 1.5-qt oven-safe bowls (see notes below) with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to pull the dough toward the center (see video below for guidance). You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down. Then, take your two forks and divide the dough into two equal portions - eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy - the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier - my small salad forks work best; my dinner forks make it harder. It's best to scoop it up fast and plop it in the bowl in one fell swoop. Some people like to use flexible, plastic dough scrapers for this step.
• for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)
• Bake for 15 minutes. Reduce the heat to 375º and bake for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you've greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.

MY MOM'S HOMEMADE BREAD & BUN RECIPE (NO BREAD MAKER)

Steps:

• In small bowl place the following ingredients:.
• 1 cup warm water.
• yeast and 2 tbsp white sugar (DO NOT STIR).
• let stand for 10 minutes.
• In large mixing bowl do the following steps.
• Place 8 cups warm water in bowl.
• Place remaining 2 tbsp sugar in water.
• Place 4 tbsp margarine or veg. oil in water.
• Place salt in water.
• Add 6 cups flour one at a time and mix as you are adding. Making sure to remove any lumps. Should be smooth before adding next cup.
• Pour Yeast mixture in other bowl that you set aside into mixture.
• Mix until smooth.
• Continue to add flour mixing thoroughly until dough is sticky and forms a ball (note you will have to use your hands to mix it after its too tough to mix with a spoon. It should take only about a maximum of 17 cups of flour.
• Take dough out of bowl and place on a flat clean dry surface which was sprinkled with about 1/2 cup of flour. Knead dough with hands for about 15 minutes or so. Dough should be soft and feel light to to touch. TIP: To prevent the dough from sticking to your hands a lot rub vegetable oil on them or take a piece of margarine and rub it into your hands then continue to knead dough. DO NOT ADD MORE FLOUR! It will make your bread dough TOO HEAVY! if you do.
• Separate dough in half. Place each half in a bowl. Place a light towel over it and let the dough rise for 1 hour or until doubled.
• FOR BUNS: Take about the size of a baseball of dough in your hand roll into a ball and place it on an ungreased cookie sheet. Let rise for another 1/2 hour or until buns are double in size. For buns to rise tall place them close together almost touching. Bake at 375°F.
• FOR LOAVES: Take a large amount of dough and roll into a roll dough should not take up more than half of the loaf pan. Make sure dough roll is even or you will end up with a lopsided loaf or narrow loaf. Let rise for 1 to 2 hours. Or until Dough is nicely formed above the rim of the loaf pan. Bake at 350°F for 45 minutes or until golden brown. To test to see if done knock on top of the loaf. If it sounds hollow it is completed baking. It will be a dark golden brown color when finished.
• Take Loaves out of oven and take them IMMEDIATELY OUT OF THE PANS upside down. (If you leave them till cooled in pans what happens is the bottom crust gets soggy from the condensation). Brush melted butter over top of loaves to prevent from drying out.
• Yield: 4 loaves 2 dozen buns.
• Depends on size.
• TIP: This bread dough is great for anything such as pizza crusts, cinnamon buns, take a bit and roll it out thin and place it in a frying pan with a little oil and fry it and serve with jam or peanut butter.

MY MOTHER'S BREAD

Steps:

• Stir the yeast into the warm water and let stand until creamy and foamy, about 10 minutes. Add the yeast mixture to the flour and mix well. Add in the salt. Add as much water as needed, until dough comes together and is smooth. Move to a lightly oiled bowl. Cover with towel and let rise in a warm spot until double in size, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Butter and flour 3 bread pans. Remove risen dough from bowl and punch down. Divide dough and put into prepared pans.
• Bake bread for 45 minutes, until it is blond in color. Lower the oven temperature to 275 degrees F and continue baking for another 45 minutes, or until nicely browned.

MY MOM'S RAISED DOUGHNUTS

Steps:

• Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
• Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
• Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• Drain the doughnuts on paper towels to absorb oil.
• In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.

MOM'S YEAST BREAD

Steps:

• Dissolve yeast and sugar in warm water in large bowl. This usually takes about 5 minutes. If you don't see any bubbles/foaming, your yeast is dead, start over.
• Add the milk, Crisco, salt, wheat germ, vital wheat gluten, and about 4 cups flour. I usually heat the milk and Crisco in the microwave so the Crisco melts, and the milk gets warm all in one step.
• Continue adding flour 1/2 cup at a time until the dough forms a ball, and starts leaving the sides of the bowl.
• Knead the bread, adding flour as needed until the dough is smooth and elastic. I usually knead about 3-5 minutes.
• Let bread rise in a covered bowl in a warm place until double in size (about 30-60 minutes).
• Punch down and form into loaves or rolls and place in a greased and floured pan.
• Let rise about 30 minutes more. Bake at 425 degrees 25-30 minutes, or till the bottom of the bread sounds hollow when tapped.
• Remove from pans and place on racks to cool.
• Butter tops while still warm, if desired. Cool completely before wrapping.