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Recipe of the Week: Basic Bread, by P.B.

I have been using this recipe for about 20 years and continue to experiment with different ingredients and techniques. My favorite is still using the basic ingredients, letting it cool overnight, and slicing it for toast the next morning. My neighbors like it also.


May also use the following items (examples):


  1. Dissolve yeast in 1/2 cup of warm water (about 95 degrees F.)[1]
  2. While yeast is prepping, mix dry ingredients with a whisk.
  3. Add yeast/water to the dry ingredients. Use a dough hook (or large spoon) to mix the dough. Also add extra warm water as needed to achieve a “sticky” consistency. (The dough needs the moisture to rise.)
  4. Place dough in a greased bowl, cover and let rise in a warm place until double in size.[3]
  5. Punch down. Place dough into two bread loaf pans that are greased and sprinkled with corn meal or flour.
  6. Cover the bread and let it rise a second time in a warm place until it doubles in size.[3]
  7. Score the top off the loaf with a sharp knife.
  8. Bake in a preheated oven at 375 degrees for about 40 minutes or until light brown on top.[4] Use a toothpick to check if it is done. Finally, if it comes out clean is it ready.
  9. Cool completely on a wire rack before slicing or storing.


[1] The ratio of flour to water changes with the weather as well as the types of flour used. In addition, if you miss the consistency required to make the dough just add a little extra water or flour as needed to the mix.

[2] Tap water may have too much chlorine in it, so you might use distilled water to avoid killing the yeast.

[3] It also helps to cover and put in an enclosed space with a bowl of hot water to help with the rising. I use the stove before heating.

[4] If using glass baking pans, lower the oven temperature 25 degrees.

Other Notes:

Finally, if making cinnamon rolls/bread – After first rising, flatten the mix into a rectangle on a floured counter, dust with cinnamon and sugar, roll up and cut in half for the bread pans and the second rising.

o o o

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#1 Comment By CDR Sam On May 8, 2017 @ 1:47 pm

Great tip about using non-chlorinated water to prevent killing the yeast. Never thought about that.

#2 Comment By Anonymous On May 8, 2017 @ 2:54 pm

Chlorine is one of the reasons we no longer use city water. We originally put in a well to water the garden because we couldn’t afford to buy the water from the city. Then I found out how much better the garden did and a little research revealed chlorine as the cause. the only reason cities do that is as an anti-bacterial/anti-ick measure because water sits in their pipes for extended periods of time.