Grandma’s Old-Fashioned Bread Recipe

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1. Activate the Yeast

  1. In a large mixing bowl, combine the warm water and sugar.
  2. Sprinkle the yeast over the surface of the water and let it sit for about 5–10 minutes until it becomes frothy. This indicates the yeast is active and ready to use.

2. Mix the Dough

  1. Add the salt and oil to the yeast mixture. Stir well.
  2. Gradually add 4 cups of flour, one cup at a time, mixing until a thick batter forms.
  3. Continue adding flour, ½ cup at a time, until the dough pulls away from the sides of the bowl and forms a soft, slightly sticky ball.

3. Knead the Dough

  1. Transfer the dough onto a lightly floured surface.
  2. Knead for about 8–10 minutes, adding small amounts of flour as needed, until the dough becomes smooth and elastic.

4. First Rise

  1. Place the dough in a greased bowl, turning it to coat all sides.
  2. Cover with a clean kitchen towel or plastic wrap.
  3. Let the dough rise in a warm place for 1–1.5 hours, or until it doubles in size.

5. Shape the Loaves

  1. Punch down the risen dough to release air bubbles.
  2. Divide it into two equal portions. Shape each portion into a loaf by flattening the dough, rolling it tightly, and pinching the seams closed.
  3. Place the loaves in greased 9×5-inch bread pans.

6. Second Rise

  1. Cover the pans with a towel and let the dough rise again for 30–45 minutes, until it domes just above the edge of the pans.

7. Bake

  1. Preheat your oven to 375°F (190°C).
  2. Bake the loaves for 25–30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
  3. Remove the loaves from the pans and let them cool on a wire rack before slicing.

Tips for Perfect Bread

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