The weather has finally cooled off enough that I can run my oven all day and not feel like I’m dying. I love fall. I love to bake during the cold days and have warm bread straight from the oven. Today was that day. I decided that any bread recipe I try that was submitted by a specific lady, I would credit them in the recipe name. There are so many bread recipes out there that if I started naming them all homemade bread, I would end up losing track.
Mrs. Iden’s homemade bread is simple and quick to make. The bread is light on the inside and has a thin crispy crust. The total time to mix the dough was about 15 minutes with a Kitchen aid mixer. You really will only spend another few minutes dealing with the dough after mixing it. This is a quick and easy recipe.
I did make half of the original recipe since my mixer can’t hold 12 cups of flour. I felt safer doing only six and getting 2 loaves of bread. If you have a bigger mixer, or doing this by hand (you are amazing!) and want four loaves, follow the directions in the original recipe.
How to make bread
The recipe starts off with dissolving the yeast and sugar in lukewarm water. Years ago, after I became a mom and I learned to test warm water on my wrist for a bottle, I’ve used that in my bread making. You don’t want the water too hot, or it will destroy your yeast and you want it warm enough to activate it. Fine line, right? Make it simple and from your tap, run warm water and put your wrist under it. If it is too hot for your wrist, it is too hot for the yeast. We are aiming for just above body temperature.
Once you have the yeast and sugar dissolved, don’t let more than 10 minutes go by before you start mixing in the other ingredients. Add the butter, salt and 3 cups of flour and mix well. The recipe calls for another 3 cups to be added, but I mixed two in and let my mixer knead the dough for a minute and decided that 5 cups was enough for me. You really want to be careful when you are adding the last cup of flour, you may need less or more. The rule I use is if it doesn’t stick when I touch it, I’m done adding flour. I let my mixer knead the dough for about 5 minutes and decided it was good.
Bread dough after mixing and kneading
Turn the dough into a large greased bowl and cover with plastic wrap. Place the bowl in a warm place and let it rise for about 2 hours.
The dough will double in size and be very light when it is ready to move onto the next step. Remove the plastic wrap, punch down the dough and divide it in half.
Form two loaves and place each into a well greased bread pan. Cover with plastic wrap and let rise for another hour.
The dough will double in size when it is ready to be baked. Bake the bread in a 350 degree oven for between 40 and 50 minutes. Mine took 45 minutes. I like to use the test of tapping the bread to check if it’s done. If the bread has a hollow sound, it is ready!
The smell of baking bread is wonderful. It fills the whole house and lures all the members of your family to come see what you are creating in the kitchen. My oldest daughter drooled in front of the oven. I don’t bake bread in the summer, so it’s been a long time since we have a fresh baked loaf of bread in this house.
This bread slices a lot easier than some I have dealt with. It has a crispy thin crust and light fluffy inside. I think this one would hold up well for sandwiches, since it didn’t crumble much at all when I cut it. The cost of making this bread is really great too. For two loaves, the cost came to about $1.21, making each loaf about 60 cents. For that price and the simplicity of this recipe, this recipe has moved near the top of my list.
The first slice of the season has to be eaten warm with butter and jam, that is a rule in this house.
First Prize. My best recipe on how to make home-baked bread (quick method.) Dissolve one cake of Fleischmann’s yeast and two tablespoons of sugar in one quart of lukewarm water. Do not allow this to stand more than ten minutes. Add two tablespoonfuls lard or butter (melted), three pints of sifted flour. Beat until smooth, then add three more pints of flour or enough to make dough that can be handled and one tablespoonful salt. Kneed until smooth and elastic. Place in greased bowl, cover and set aside in a moderately warm place, free from draft, until light, about two hours. Mould into loaves. Place in well greased bread pans, filling them half full. Cover and let rise one hour, or until double in bulk. Bake forty to fifty minutes. (Note) Two cakes of yeast may be used in this recipe, advantage to the bread an a saving of time.
Mrs. Raymond Iden, 1014 S. Wayne Ave., Dayton, Ohio
Printed in The Dayton Herald on December 5, 1918
Mrs. Iden's Homemade Bread
- 4 tsp yeast
- 1 tbsp Sugar
- 2 cups water
- 1 tbsp butter melted
- 1 1/2 tsp Salt
- 6 cups Flour
Dissolve the yeast and sugar in warm water. Don't allow to sit for longer than 10 minutes.
Add the melted butter, salt and 3 cups of the flour and mix well.
Add another 2 to 3 cups of flour and knead until smooth and elastic.
Place the dough in a large greased bowl and let rise until light, about 2 hours.
Divide the dough between 2 loaf pans and let rise for an hour.
Bake at 350 degrees for between 40 and 50 minutes.