I love making bread. With chronic illness, I don’t have the hand and arm strength to knead the dough and I can’t spend too much time standing. Because of this, I’ve had to adapt my bread recipes so that I can make them and not over exert myself. I use an inexpensive stand mixer so that I don’t have to mix by hand.
*before you ask, no, I’ve never used a bread maker. I have no idea how that works.
To make quick bread, you will need:
5 1/4 cups flour
2 – 4 Tbsp. sugar (add depending on how sweet you’d like it)
1 1/2 tsp. salt
1 1/2 Tbsp. instant yeast (I like Fleischmann’s and I buy the jar because I use so much)
1 1/2 Tbsp. vegetable oil
2 cups warm water
Before you begin, preheat oven to 350 degrees Fahrenheit and butter a large baking sheet.
Put dry ingredients into a stand mixer on low. The low setting is important so that the dry ingredients don’t end up all over the place. Add the oil and water. Mix on medium for about a 1 minute. The dough should be very sticky. If it isn’t you may need to add more water.
Continue mixing for 5 minutes. The dough should be a smooth even consistency. But very important: Don't mix too long.
Rub a little flour on the counter and your fingers so that the dough doesn’t stick. Remove the dough from the mixer and place it on the counter.
Separate the dough into at least two pieces by tearing or cutting. Now shape the dough and place them on buttered baking sheets. Cover them with a large dishtowel and let them rise for 25 minutes.
After the 25 minutes, use a sharp buttered or oiled knife to make 1/4-inch deep cuts in the top. You can make one long one down the center or diagonal slashes.
Bake the bread for 25 minutes, or golden brown.
I let them sit and cool for a bit but I can’t help myself because I love warm, buttered bread.
Remember that this bread does not have all of the preservatives that store bought bread does and it needs to be eaten quickly. The good news is it’s so good, I don’t think that will be a problem.I have no problem freezing fresh bread. I let it cool then put it in a freezer bag. Be sure to label the bag before you fill it with what it is and the date you are bagging it.