xmlns:fb='http://www.facebook.com/2008/fbml' Ria's Homemade Bread

Friday, September 9, 2011

Ria's Homemade Bread


It was a tradition in our house when I was a child to eat fresh home made bread, ham and hot sauce on Christmas mornings. Now, even though I am older and have a house and family of my own, I still go to my mom’s house on Christmas mornings to continue that tradition….and get my presents….
Making bread gives me great joy and a sense of accomplishment and I make it frequently for my family. It is a great substitute for the store bought bread which contains preservatives and additives.

I almost always know when bread is done baking and is ready to be removed from the oven. The aroma of fresh bread dances its way around my house and up the stairs to entice me in my bedroom…I hypnotically follow the aroma back down the stairs and straight to the kitchen….There I remove it from the oven, brush the top with butter, slice it ever so carefully, smother it some more with a little too much butter and lift it to my eager mouth(the rest is history)….oblivious to all the commotion being created by two hungry, impatient kids……uuummmmm…the simple pleasures in life…

I love home made bread so much, I was inspired to write a poem…….
Bread is love…
Love is bread…
I knead you….
whenever I am blue……
Tis heaven where hot bread meets butter…
After that, not a word can I utter…
Give me my daily bread……
up 'till the day I’m dead….
'Cause there is nothing better..
than [Ria's] hot homemade bread and butter!
The end…
After reading that, my husband thinks that I am weird, very weird….for better or worse, right?

I know the thought of making bread can be overwhelming to some, but don’t be intimidated; it is so simple you will wonder why you never tried it before. They say you should try everything at least once, that includes making bread!

Ingredients
4 cups unbleached all purpose flour, plus more for dusting
2 tablespoons sugar
2 teaspoons salt
1 envelope active dry or instant yeast (about 1 tablespoon)
1 ½ cups water
4 tablespoons butter

Makes 2 loaves of white bread.

Preparation
In a small saucepan or microwave, heat water until lukewarm. Mix in 4 tbsp melted butter and set aside.  NOTE: If the water is too hot during the mixing/kneading process it will kill the yeast.

In a large mixing bowl combine 4 cups flour, sugar, salt, and yeast using a wooden spoon to evenly distribute all the ingredients. 
Gradually add the water and butter mixture and continue to mix until dough comes together. 
Turn out onto a lightly floured surface.
Knead for about 8-10 minutes by pressing with your knuckles to smoothen and folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. [The dough is properly kneaded when it is smooth and you can stretch it without breaking.]
NOTE: Resist the temptation to add too much flour to the dough at this point because you risk dry loaves.

Knead to form a smooth, round ball. Coat lightly with oil and place the dough back into the bowl. 
Cover with plastic wrap or kitchen towel and set in a warm place until dough doubles, about 1-2 hours, depending on room temperature and type of yeast. [The dough is adequately risen when an indentation remains after the dough is pressed with two fingers.]

To hasten the rising process, heat oven, turn off heat and place dough in warm (but not hot) oven. 
Turn out on a lightly floured work surface. Halve dough and press each dough gently into a 12 x9 rectangle about 1 inch thick. Starting with the narrow edge, roll, pinch seams closed and turn ends under to make loaves to fit pans.

Place the dough seam side down into the greased loaf pans, 9x5x3-inches. Cover with a barely damp paper towel or kitchen towel. Set pans in a warm place and let dough rise a second time until the top of the dough is nearly level with the top of the loaf pan, about 45 minutes to 1 hour depending on room temp and type of yeast. 

Bake loaves at 375° for 25 to 30 minutes, until crust is golden and loaves sound hollow when tapped with fingers.  Remove the bread from the pans to racks; brush with butter for a soft, more flavorful crust. Slice and serve.

NOTE: If you have leftovers for some strange reason and wish to store the bread, wrap in foil then in a zip lock bag and place in freezer. I hear it will keep for a few months. To reheat, place it in a 450 degree oven still wrapped in foil for 10-15 minutes, then remove from foil and leave in the oven for a few more minutes....Bread never lasts past a day or two in my house, so I have never had to freeze.

Please repeat after me.....BREAD MAKING IS EASY and FUN!!!

Thank you for stopping by!
Cooking with love,
Ria

24 comments:

Timothy Fraser said...

This bread recipe is great. I used it over the weekend and my wife almost bit her fingers off because the bread was so good!

antonia said...

im a trini cook and i tried your recipe yesterday, it was really great and reminded me of my moms. p.s i split the dough in half and mad 6 buns and 1 loaf

Cooking with Ria said...

Hi Antonia! Thank you for trying my bread recipe and for taking the time to leave a comment. I am glad you enjoyed it! Hope you will try more of my recipes....keep in touch.. :-)

natty said...

thanks my trini sister for sharing i live in the usa and appreciate your sharing ...Natty

Cooking with Ria said...

Hi Natty! You are most welcome! Thanks for stopping by and for the sweet message! :-)

Rhonda Delpesh said...

Woman you have topped another recipe for me...finally moist well done bread...keep it coming...l..my fave chef

avie_talkative said...

Hey Ria, I've been looking for a good trini bread recipe, I'm glad that I have found this, I'm going to try it now, fingers crossed, hope it comes out well.

Empressfay said...

Amazing recipe1 plan to use this over and over again. Thank you!

HappyMarriedMan said...

Rita -- For the same reason, Christmas I was searching for a bread recipe... Thanks.

Cooking with Ria said...

Thanks Rhonda! I appreciate you trying my recipes!

Cooking with Ria said...

Hi Avie! Hope you enjoyed making and eating your homemade bread!

Cooking with Ria said...

Thanks Empressfay! It is really good, if I do say so myself!! :-)

Cooking with Ria said...

Hi, you are most welcome. Have fun making the bread.Hope the lucky lady enjoys it.. Let me know how it turns out. Happy holidays!

Shawn said...

Ria, Thank you so much. I was in dire need of a taste from home and i found your recipes. I made this bread along with your roast pork recipe and let me tell you IT WAS A HIT. I added my home made peppersauce and I was as close to Trinidad as i could have been. I'm actually in the kitchen making more bread today. THANKS AGAIN

Tara Carolyn said...

Thank you for your recipe. The bread came out perfect and I am not exaggerating. I tried other recipes and this one was the best. Can't believe how moist the bread came out.....

Anonymous said...

Hi Ria!!! I just had to comment. I tried youe bread recipe yesterday with good results. Only mistake was using all the butter/watet mixture so dough was really sticky to work with. Then i used too much flour for dusting. Today i made the bread again leaving a lil less water and not too much flour for dusting, end result perfect bread to rival my Grandmothers, dare i say it : )

Anonymous said...

U are..... A bread making guru. Before i tried,your receipe they weren't as mouth watering, now they dont even last. There are times i had to tripple the receipe.
Thank you.

Cooking with Ria said...

Thank you all for your wonderful comments!!!!!!! :-)

Cooking with Ria said...

Hi Ria, I tried this recipe with slight variation. 2 cups whole meal flour instead of white and made 1 dozen hops bread. I also reduced the cooking time to 20 minutes and they came out perfect. Had them with cheesepaste. The texture of the dough was amazing. I recently started using your recipes and I love them. Love your Trini Fried Bake recipe

Cooking with Ria said...

Omg ! The bread came out good! I hope it last for a few days!

Cooking with Ria said...

Ria, can I use the bread hook on my stand mixer for kneading?

Cooking with Ria said...

Hi Chrissy! Yes you can... But finish kneading it on your lightly floured counter...it 'kneads' your personal touch! l Let me know how it turns out!😊

Cooking with Ria said...

I used my stand mixer with the dough hook attachment for this recipe. It took maybe 5 minutes on level 3 to get to the correct consistency. I also used disposable foil bread pans for this (they're smaller than standard loaf pans) and they allowed the loaves to form a beautiful high crown.. The bread was perfect. Nice and crusty on the outside and soft and delicious on the inside. Thank you so much :)

Cooking with Ria said...

Just made bread with this recipe. I came out amazing!! Thank you Ria.

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