FINALLY – A Soft, Delicious Sandwich Bread!

by Tammy Taylor

*contains affiliate link

 

RancherMan loves bread.  A lot.  And y’all know I like to try to provide for my family whenever possible.  But bread?  Hummmm…  I’ve read the recipes and they all talked about how easy it is, but bread has always been a challenge for me no matter how hard I try, and I’ve tried for years.  I always end up with a short, squatty, heavy-textured loaf. RancherMan has never complained but I longed to make him REAL sandwich bread.  You know the kind: soft, fluffy and aromatic.  I’m stubbor… I mean PERSISTENT so I kept trying over the years and I’m happy to say at last it appears the stars and the moon have finally aligned.  Que the celebratory choirs I’ve finally been successful in making the perfect homemade sandwich bread!

FINALLY, a soft, flavorful sandwich bread! My KitchenAid speeds the kneading time significantly and the results? DELICIOUS! #TaylorMadeHomestead

First, some of my previous troubles so you can learn from a couple of my failures…   I think in trying to obtain a smooth non-sticky texture with my dough I’ve been adding too much flour.  My dough this time was a little softer, and also still somewhat sticky.  I know that using my * KitchenAid this time was a major reason my baking session resulted in success.  Since I’m not kneading with my hands I’m not quite so apt to start adding flour to keep from having dough-gummed hands reminiscent of a toddler making a mud pie.

I’ve also learned that you should never scoop flour when measuring, you should instead spoon the flour into a measuring cup and then level it off with the flat edge of a butter knife.  By scooping the flour up with your measuring cup the flour will be compacted, resulting in too much flour being measured.  You want your flour to be measured when it’s fluffy.  Hummm…  No wonder my loaves were too dense and squatty before…

So with renewed excitement I’m ready to try again.  I love the ease of using my * KitchenAid so I looked up the recipe that came with my mixer.  I’ve made this recipe before but not with the results I got this time now that I’m using the lessons learned above. But y’all already KNOW I can’t stand to follow a recipe exactly – I replaced 1/3 of the butter in the recipe with bacon grease for extra flavor.  I’m not sorry & I’m here to tell ya that you should totally make the substitution too!  (I’ve also made this bread into an Oatmeal Version by substituting some of the whole-wheat flour with oat flour I made by whirring some whole oats in my *electric Coffee Grinder to make oat flour with delicious results!)

I measured the milk and heated it in the microwave for about 30 seconds or so until it was very warm.  Then I added the butter, bacon grease, sugar and salt and stirred the whole shebangie until the butter was melted.  Then I sat it aside so it could cool to lukewarm.

In a large measuring cup I measured out the warm water and stirred in the yeast until it was dissolved.  I poured the water/yeast mixture into my KitchenAid bowl and added the lukewarm milk mixture.  Then I measured out 4.5 cups of flour and added it to the bowl, attached the dough hook and got busy mixing the ingredients on speed 2 for about a minute to get it all incorporated.  After a minute I added another 1/2 cup of flour and continued mixing on speed 2 for about two minutes.  (I could have added up to another cup of flour in half-cup increments but I don’t want to add too much – I’m looking for the dough to cling to the hook and clean the sides of the bowl) After I’ve added & mixed enough flour I continue mixing on speed 2 for two more minutes so the dough is smooth and elastic.

FINALLY, a soft, flavorful sandwich bread! My KitchenAid speeds the kneading time significantly and the results? DELICIOUS! #TaylorMadeHomestead

Now I pull out a stainless steel bowl and grease it well with shortening.  I plop my dough into the greased bowl, then grease my hands and pat the whole thing down.  Most recipes tell you to turn the dough ball to coat all sides of the dough but this was an easier way for me.  Then I greased a piece of wax paper and placed it across the top of the bowl, greased side down.

Now I turn my oven on preheat for about 30-45 seconds, then turn it off again to make a warm draft-free environment in my oven.  With the oven turned off I slide my bowl containing my bread dough into the oven and shut the door, setting the timer for 1 hour.

After an hour the bread has risen beautifully.  I lightly flour my counter top and I plop the whole thing on the counter.  I sprinkle the dough with a little flour to keep it from sticking to my hands and I begin to knead the dough to break down all the bubbles it contains.  After kneading for a couple of minutes I cut the dough in half, sprinkle a little more flour on one half of the dough and take my rolling pin and roll the dough into a rectangle.

FINALLY, a soft, flavorful sandwich bread! My KitchenAid speeds the kneading time significantly and the results? DELICIOUS! #TaylorMadeHomesteadThen I carefully roll the rectangle dough into a log, pinching the ends to seal them and place it into a greased glass bread pan, turning to coat the top.

FINALLY, a soft, flavorful sandwich bread! My KitchenAid speeds the kneading time significantly and the results? DELICIOUS! #TaylorMadeHomestead

Then I repeat the rolling/pinching/greasing procedure for the second loaf.  When both loaf pans are ready I place them back in my warm oven, cover them with the same wax paper as before and allow the dough to rise a second time.  Although the recipe calls for the second rise to be about an hour, this time frame caused a previous batch to over-rise, creating large air pockets that collapsed during baking & resulting in a misshapen loaf.  So this time I only allowed the second rise for about 50 minutes and it worked beautifully.  You want your dough to rise to approximately double in size.

When the bread is ready to bake I carefully remove the wax paper, turn the oven to 375 degrees (because I’m using glass pans) and set my timer to 30 minutes.  About 5 minutes before the timer goes off I rub the tops of my loaves with a little butter to soften the crust, then allow them to finish baking.  When the timer goes off I remove the bread from the oven & place a clean kitchen towel over the bread while still in the pans for 5 minutes – I feel this further stoftens my crust.  Then I remove my loaves from the pans and place them on a baker’s rack and allow them to cool.  I re-cover the loaves as they’re cooling with a tea towel, again to keep the crust soft.  It looks great, it smells great – but how does it taste??  I sliced a big honkin’ piece and give it to my RancherMan to sample.  He says I nailed it.  Finally, SUCCESS!  I’m practicing my acceptance speech, “I’d like to thank my KitchenAid for making this possible…”  LOL  (No KitchenAid didn’t pay me a cent to say that nor to write this post, but today’s bread was certainly made possible by it.  I heart my KitchenAid!)

FINALLY, a soft, flavorful sandwich bread! My KitchenAid speeds the kneading time significantly and the results? DELICIOUS! #TaylorMadeHomestead

So now that you’ve read the behind-the-scenes version, here’s the reader’s digest version:

Taylor-Made KitchenAid Sandwich Bread

Yield – 2 loaves

  • 1/2 cup milk
  • 3 Tablespoons sugar
  • 2 teaspoons salt
  • 3 Tablespoons butter (can substitute 1 Tablespoon with bacon grease for better flavor)
  • 4.5 teaspoons active dry yeast (or 2 pkgs)
  • 1.5 cups warm water (105 – 115 degrees)
  • 5 to 6 cups all-purpose flour

Heat milk, sugar, salt & butter until butter melts and sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water, pour into * KitchenAid bowl and add lukewarm milk mixture and 4.5 cups of flour.  Attach dough hook and mix on Speed 2 for about one minute or until all ingredients are incorporated.

Continuing on speed 2 add remaining flour as needed, 1/2 cup at a time (depending on our humidity I usually need to add 1/2 cup to the 4.5 cups I started with) and mix until dough clings to hook – about 2 minutes.  Continue kneading on Speed 2 for about two minutes longer or until dough is smooth and elastic.  Dough will be slightly sticky.

Place dough in a greased bowl, turning to grease top.  Cover and let rise in a warm place free from drafts until doubled in bulk, about 1 hour.

Punch dough down and knead by hand on a floured surface for about two minutes.  Divide in half and roll each half into a rectangle with a rolling pin.  Then by hand roll each rectangle into a log, pinching the ends to seal, and place each log into a greased 9x5x2 loaf pan, turning to coat the top.

Cover & let rise in warm draft-free location until doubled in size, approximately 50 minutes.  Remove cover and turn oven to 400 degrees (375 for glass pan) and bake for 30 minutes.  When only 5 minutes remains brush melted butter on top of each loaf and allow to finish baking.

When bread is done,  I like to cool the bread for the first 5 minutes while it’s still in the pan, covered with kitchen towel before removing the bread from the pans & placing on wire racks & recovering with the kitchen towel to cool completely.  Once bread is completely cooled you can slice it and store it for use.   (or do as we do & cut a chunk while it’s still hot, slather with butter & ENJOY!  LOL)

~TMH~

 

C’mon by & sit a spell!!  Come hang out at our ~TMH~ Facebook Page – it’s like sitting in a front porch rocker with a glass of cold iced tea – lots of good folks sharing!  You can also follow along on Pinterest, Twitter or GooglePlus. If you’d like to receive an email each time a new blog post goes live it’s EASY to subscribe to our blog!

It's Easy To Subscribe To #TaylorMadeHomestead Blog just click the email icon! http://taylormadehomestead.com/

 

 

~  ~  ~  ~  ~  ~  ~  ~  ~  ~  ~  ~  ~  ~  ~  ~  ~  ~  ~  ~  ~

Affiliate Link Disclosure

 

Spread the love
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

91 thoughts on “FINALLY – A Soft, Delicious Sandwich Bread!

  1. Pingback: Happiness is Homemade Link Party #104 | Blogghetti

    1. Taylor-Made Homestead Post author

      YEA Judith! This is our favorite bread, I know you’re gonna love it too. I’ve been replacing some of the whole wheat with ground oatmeal lately (to use up an excess that I have in our pantry) and we love that too. Bon Appetit! ~TMH~

      Reply
  2. Erin @ Stay At Home Yogi

    I have never been brave enough to attempt homemade bread! But I do own a KitchenAid Stand mixer, so maybe I should give it a shot! Thanks for sharing!

    Reply
    1. Taylor-Made Homestead Post author

      Erin, I’ve struggled to make bread but stubbornly refused to give up. It wasn’t until I started using this recipe with my KitchenAid that I was FINALLY able to produce bread that’s fluffy & light. RancherMan absolutely loves it. ~TMH~

      Reply
  3. Kelly

    It’s hard to fins a homemade recipe that’s soft, yet holds together when sliced thin. I’m definitely going to give this a try. Thanks for sharing on the Homestead Blog Hop. I hope we see you again this Wednesday! Sharing!!

    Reply
    1. Taylor-Made Homestead Post author

      I’ve been so pleased with this recipe Kelly. I wanted so badly to provide my handsome RancherMan the bread he craved, and of course he was always gracious and encouraging, eating whatever form the bread ended up being, but now? NOW I have this recipe and it doesn’t disappoint. ~TMH~

      Reply
  4. Carrie Groneman

    I’ve been thinking of trying homemade bread….again, and here you are! I will give yours a whirl:) Thanks for sharing.

    Reply
    1. Taylor-Made Homestead Post author

      Try, try again Carrie. I tried & failed for YEARS to produce fluffy bread. For me, the secret was to not be afraid for the dough to still have a little stickiness to it. I was always using too much flour to keep the dough from being sticky. ~TMH~

      Reply
  5. Kim (TheKimSixFix)

    I need to try this. I have always been a homemade bread failure! Thanks for linking up to Youre gonna love it. I am definitely pinning this for later!

    Reply
    1. Taylor-Made Homestead Post author

      OMGosh Kim – ME TOO! I refused to give up, yet time & time again my bread was heavy and flat. Ugh. This recipe has finally given me constant repeated success in baking up a delicious, fluffy, soft sandwich bread. ~TMH~

      Reply
  6. Easy Peasy Life Matters

    This does sound like a really good bread recipe! I’ve got to give it a try 🙂 Thanks for sharing on the Simple Saturdays blog hop!

    Reply
  7. Tracy @ Our Simple Homestead

    Who would have thought bacon grease would add a nice flavor. I am so going to try that the next time I make bread! Thanks for sharing on the Our Simple Homestead Blog Hop! http://oursimplelife-sc.com/our-simple-homestead-blog-hop-33/

    Reply
    1. Taylor-Made Homestead Post author

      It’s made a huge difference in the taste of my bread Tracy and this recipe is now on heavy rotation in the Taylor Household. ~TMH~

      Reply
  8. Carol

    Looking forward to trying this, I’ve had the same challenges with bread and have a bread loving man! Any suggestions for high altitude adjustments? Everything cooks different up here, so not sure I need to add less fat or more flour? Altitude at 7,900 in Colorado. Thank you

    Reply
    1. Taylor-Made Homestead Post author

      I’ve lived almost my whole life in Texas so I’ve never cooked in high altitude locations Carol. Can any of you other readers offer her any advice for bread baking in higher altitudes?? ~TMH~

      Reply
  9. Pingback: Simply Natural Saturdays Link Up 5/9 - Brittleby's Corner

  10. Karena

    Also, at some point – I believe that it was on America’s Test Kitchen – I heard that measuring cups (even major brands) can be off by up to 30% of their stated volume. Make sure your measuring cups themselves are accurate; better yet, when possible, measure flour by weight instead of volume.

    Reply
    1. Taylor-Made Ranch Post author

      We’re in NE Texas, Karena. I know many things affect a bread recipe including altitude, humidity, etc. I’ve learned to use bread recipes as a base and then make the bread dough based on feel. BUT I have finally learned that the feel is much lighter and slightly stickier than I used to strive for – that’s made a huge difference in my final results. ~TMR~

      Reply
  11. Pingback: Old-Fashioned Friday #119 - Our Heritage of Health

  12. Elaine

    Looks good!! Thanks for sharing on My 2 Favorite Things on Thursday Link Party!! Hope to see you tomorrow!! Pinned!!

    Reply
  13. Pingback: Wonderful Wednesday Blog Hop #122 - Simplee Thrifty

  14. Pingback: Wonderful Wednesday Blog Hop #11 - My Life Abundant

  15. Pingback: Wonderful Wednesday Blog Hop #122 - MOMMY ON DEMAND

  16. Pingback: Wonderful Wednesday Blog Hop - Recipes for our Daily...

  17. Gina

    I just LOVE homemade bread! I used to make it when I was in 4-H growing up because I did a Breads project and our family loved it so much we made it all the time. I have since lost the recipe and haven’t made homemade bread for years….. I pinned to try this recipe! Thanks for linking up to #ShareTheWealthSunday

    Reply
  18. Sinea

    You know why I don’t make delicious homemade bread? Because I’d take the whole warm freshly baked loaf, grab a stick of butter and eat it MYSELF!!! I love freshly baked bread. Hey, this post was VERY popular at this week’s party so you will be featured for our next Wonderful Wednesday Blog hop!

    Reply
    1. Taylor-Made Ranch Post author

      Me too Sinea and I’m not gonna lie, RancherMan goes through even more bread now that I’m making this – he loves it. How exciting about being featured – THANKS! ~TMR~

      Reply
  19. All that's Jas

    That bread looks really good and soft! Thank you for sharing at Thursday Favorite Things. Have a great weekend!

    Reply
  20. Gail Akeman

    Thanks for the new tips on the flour. I don’t make homemade bread very often. But I do bake all the time.

    Reply
  21. bettyl - NZ

    I’ve made bread by hand for a long time–with no complaints at all, but I was never quite satisfied with the texture. Maybe I need to get a Kitchen-Aid! I will try your recipe and see what happens. Thanks for posting.

    Reply
    1. Taylor-Made Ranch Post author

      Bettyl, I’ve tried hand-kneading this recipe after having the KitchenAid do the preliminary mixing and it’s worked out well too. I really do love my KitchenAid! ~TMR~

      Reply
  22. Jennie @ TheHousewifeModern

    Dropping by from “Wonderful Wednesday Blog Hop” on ‘Recipes for our Daily Bread.’ I love the recipe. We already have the “perfect white homemade bread” for our house…but it’s not the best for sandwiches. It’s great as a “spread butter, DEVOUR on the side of a good meal”, but isn’t dense enough for sandwiches. Well, we could cut really thick slices, but you know what I mean. I’m going to have to go give this a try! Pinned it already, even before I commented. Jennie

    Reply
    1. Taylor-Made Ranch Post author

      That’s awesome Jennie – give the bread recipe a try. It sure makes my man happy! ~TMR~

      Reply
  23. Jackie

    ok so I had time today to try this bread. I have successfully created two brick that smell like bread. I do know what my problems are so thats a good thing. I tried to use all white wheat flour. Read your bit about the wheat flour afterwards. And I unfortunately dropped the risen loaves on top of the stove just before putting in to bake. *sigh* so …. I will try again another day 🙂 I am sure that I can do this, I have made bread before but like you used too much flour. I just didn’t know it lol

    Reply
    1. Taylor-Made Ranch Post author

      OH NO! If I were in your shoes I’d pull the dough loaves and re-knead them and allow them to rise again before baking. They should rise and bake just fine. I’m so happy that I’ve finally been able to make a soft fluffy bread, for years and years my bread tasted fine, but was heavy, dense and squatty. I almost gave up several times but I’m so glad I persevered. This is RancherMan’s absolute favorite bread and I’m so happy to provide it for him. ~TMR~

      Reply
  24. Pingback: Grocery No-Spend Challenge: Week 2

  25. Sue

    I’ve trawled through heaps of recipes looking for a soft crust loaf and as you know this is perfect. I used olive oil instead of butter and followed your technique for measuring the flour. We live in a touring caravan and my husband said we couldn’t carry our KitchenAid because it weighs just under 10kgs. Needless to say it’s on the worktop. Thanks

    Reply
  26. Pingback: Grocery No-Spend Challenge: Week 1

  27. Stephanie

    Looks perfect! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply
  28. Pingback: Homemade Bread-Making Shortcuts

    1. Taylor-Made Ranch Post author

      Bread was my downfall too Barbara. If I tried there’s NOTHING I can’t eventually make, except bread… until NOW. Remember, easy on the flour and you should be good to go. ~TMR~

      Reply
  29. Pingback: Simply Natural Saturdays Link Up 1/24 - Brittleby's Corner

  30. Pingback: Simply Natural Saturdays | The Homesteading Hippy

  31. Pingback: Home and Garden Thursday - A Delightsome Life

  32. Kathy

    Love making homemade bread! I will have to give your recipe a try! I will be featuring your post in this week’s Home and Garden Thursday, Kathy

    Reply
  33. Rachel

    It does look light and airy! I too have horrible trouble with homemade bread. I bought a bread machine a little over a year ago. I love it but the texture is pretty dense. I wonder if I can adapt this to the bread machine and see how it turns out. Glad you finally found something to work for you! Thanks for sharing on Merry Monday. Pinning to experiment on later 🙂

    Reply
  34. Pingback: Making a Home - Homemaking Linky - Linda's Lunacy

  35. Terri Presser

    Sounds lovely bread. I make our own most of the time and use 1/2 whole wheat flour. These look fantastic. Thanks for sharing this recipe with Good Morning Mondays. Blessings

    Reply
    1. Taylor-Made Ranch Post author

      I’ve been adding whole wheat flour little by little when making my bread dough. My hope is to get 50/50 whole wheat to white without compromising the light tender texture. So far so good. ~TMR~

      Reply
  36. Angi @ SchneiderPeeps

    This looks wonderful! Thanks for sharing with us at Simple Lives Thursday; hope to see you again this week.

    Reply
  37. Kerby

    I just made bread for the first time yesterday and they turned out just like your previous bread! My hubby didn’t complain, but it wasn’t as good to me. Thanks so much for sharing, can’t wait to give this a try! Visiting from A Night Owl.

    Reply
    1. Taylor-Made Ranch Post author

      OMGosh Kerby, I made that bread for years. Years. I was determined that I could do it. Give this recipe a try and remember to use a light hand with adding flour. Too much flour in the dough is where my failure always struck. My KitchenAid made it possible for me to knead the bread without adding too much flour and I’ve finally been successful. Woo-hoo! Thanks for stopping by. ~TMR~

      Reply
  38. Kimberly

    Hello cute lady! This looks so amazing. I would love some right now. Pinned and tweeted. We appreciate you taking the time to stop by and party with us. It wouldn’t be a party without you! I hope to see you tonight at 7 pm. Lou Lou Girls

    Reply
  39. Pingback: Inspire Me Mondays - 16

  40. Audra @ Renewed Projects

    I look forward to trying this recipe. I haven’t had the greatest success making sandwich bread. Fingers crossed. 🙂

    Reply
    1. Taylor-Made Ranch Post author

      Me too Audra. For YEARS. I was adding too much flour all these years, causing the bread to be heavy & to stubbornly refuse to rise very high. Light on the flour (and my KitchenAid mixer) has made a huge difference for me. ~TMR~

      Reply
  41. Emily

    This looks so good! I’m tempted to start making my own bread because I’m never fully satisfied with the storebought kind.

    Reply
    1. Taylor-Made Ranch Post author

      I think you should go for it Emily. And hopefully this post pulls the years I’ve tried & failed off of your own attempts – you can learn from my trial & error. No more heavy barely-rising loaves, I now can finally bake up light fluffy sandwich bread. ~TMR~

      Reply
  42. Miranda G.

    I love making bread and am totally pinning this and trying it this week! I never knew that about measuring the flour. No wonder my bread often seems denser than it should. I also love my Kitchen Aid, my baking has been so much easier since I got it! Thanks for the recipe and the tips. -Miranda at http://rahabtoriches.com/

    Reply
    1. Taylor-Made Ranch Post author

      Give it a try Miranda & see what you think. It’s certainly been a game-changer for me. ~TMR~

      Reply
  43. Lori

    This looks delish! I was looking on Facebook for “blogging” groups and came across one with you listed as a member and I just clicked on your name and it took me to your page and I seen THIS . So glad I did. definitely have to try this recipe out and thank for sharing it with us.

    Reply
    1. Taylor-Made Ranch Post author

      How cool that you’ve stopped by Lori! I’m pretty new to the FB blogging groups but I read about it somewhere & thought I’d join just for fun. Let me know how you like the bread. ~TMR~

      Reply
  44. ColleenB.

    One thing to remember is; have everything at room temperature. I buy bags of flour when it’s on sale and store in the freezer so I have to remember to get it out a day or 2 ahead of time. But your milk, egg etc. should be at room temperature before using. Same goes for my cake mixes that I buy on sale; I store in the freezer and get to room temperature before using.

    Reply
  45. ColleenB.

    Oh, how I remember my first time making homemade bread, was shortly after I got married,with sad results I must say. I would either get the water too hot and kill the yeast or water wasn’t hot enough for the yeast to do any good. It was so bad that the dog wouldn’t even eat it. It just turned up his nose and walked away. Over the years I finally had master the art of bread making. I make a lot of whole wheat and rye bread and every once in awhile; homemade dinner rolls. My mom Always made homemade bread. I don’t recall my parents ever buying a loaf of store bought. Thanks for sharing your recipe. Will have to give that a try using bacon grease.( I save all my bacon grease; putting in container and freezing it for frying potatoes, eggs, etc.)

    Reply
    1. Taylor-Made Ranch Post author

      We haven’t had bacon for years Colleen but my parents save their bacon grease for us. I use it sparingly since it’s grease and all, but a small amount in green beans is delicious and of course now I’m using it in this bread as well. I tried substituting all the butter in the recipe for bacon grease but my bread’s crust was a little crustier than I wanted it to be & I was afraid it was because of the amount of grease. Now I substitute 1 of the tablespoons of butter for bacon grease and I love it that way. I want to experiment with substituting another tablespoon of butter with bacon grease but RancherMan says I’m NOT to play with this recipe anymore – it’s perfect! LOL ~TMR~

      Reply
  46. Terry

    The only way I can make good bread is by mixing the dough in my breadmaker machine. Then I shape it and put it in a bread pan and bake it in the oven. Turns out good that way. I will not bake it in the breadmaker, hate the way it turns out. Glad you had success, there is nothing like fresh home made bread.

    Reply
    1. Taylor-Made Ranch Post author

      I never liked the way bread baked in a breadmaker turned out either Terry. I’ve heard others talk about the ease of using the breadmaker for the mixing/rising and setting the dough in a loaf pan to bake in the oven. Sure wish I’d thought of that years ago when I got rid of my breadmaker. (yeah, sometimes my thought process can be a little slow…) ~TMR~

      Reply
  47. Bobbie

    Fantastic! I’m so dang happy for you with the success of your bread. Thank you SO MUCH for your post and pictures. I really appreciate how you explained the process to the “T” for dummies like me. Now, finally, I feel some sense of understanding of how bread is actually made. I’m a visual-type and your post (along with your bread) ”’nailed”’ it for me. I’ll be trying this recipe soon. It will be my very first attempt at making my own bread. I hope I have success like you did. You have no idea how much you inspire and encourage me. I truly appreciate all the time and energy you put into your posts. Enjoy your bread ~ Bobbie

    Reply
    1. Taylor-Made Ranch Post author

      Thanks Bobbie, for your sweet commentl. If it’s your first time to make bread here are some things to watch for – make sure no liquid goes into your yeast if it’s too hot since heat will kill your yeast. You want a nice warm 100 – 115 degree environment to keep it active but no warmer. Also try not to overload your dough with flour, that’s always been my trouble and the reason I was never successful with my own homemade bread in the past. Allowing the bread to rise in a warm draft-free environment until double is good but as I mentioned allowing it to over-rise will create large air pockets that will collapse during baking. The bread will still taste good but will have holes all through it. And lastly, don’t try to reduce the salt, it’s pretty necessary for a tasty loaf. (yep, I’ve made that error too) Good luck! ~TMR~

      Reply
    1. Taylor-Made Ranch Post author

      Give it a try Sandy, I’m pretty excited about the recipe’s success and have been making bread almost daily for a few days so I can get a stockpile of fresh homemade loaves in my freezer. ~TMR~

      Reply
      1. Sandy

        I know you have been playing with this recipe. You’ve been teasing us with your pictures and stories on Facebook. I will be trying this. Mine will have to be made with butter. I have no bacon grease. I’ll save some next time I cook up some bacon.

        Reply
    2. Kathryn

      I made this and it is very good for a sandwich loaf and does stay very soft. It is very easy to slice, Thanks for the recipe : )

      Reply
      1. Taylor-Made Ranch Post author

        Yea Kathryn, success! (feels pretty good, doesn’t it??) Thanks for letting us know. ~TMR~

        Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Please enter the Characters - [Case Sensitive]