Best My Mothers Bread Recipes

MY MOTHER'S PEASANT BREAD

Steps:

• In a large mixing bowl, whisk together the Unbleached All-Purpose Flour (4 cup), Kosher Salt (2 teaspoon), Granulated Sugar (2 teaspoon), and Instant Dry Yeast (2 teaspoon).
• Add the Water (2 cup).
• Mix until the flour is absorbed.
• Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour.
• Preheat the oven to 425 degrees F (220 degrees F). Grease two oven-safe bowls with Butter (2 tablespoon).
• Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down.
• Then, take your two forks and divide the dough into two equal portions. To do so, eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Scoop up each half and place into your prepared bowls.
• Let the dough rise for about 20-30 minutes on the countertop near the oven, or near a warm spot, until it has risen to just below or above the top of the bowls.
• Bake for 15 minutes.
• Reduce the heat to 375 degrees F (190 degrees F) and bake for 15-17 minutes longer.
• Remove from the oven and turn the loaves onto cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven, outside of their bowls, and let them bake for about 5 minutes longer.
• Remove from oven and let cool for 10 minutes before cutting.

MOM'S 4 LOAF WHEAT BREAD RECIPE

Steps:

• Dissolve the yeast and honey in the warm water. Add the oil and salt and stir to combine.
• Add 5 cups of the whole wheat flour to the bowl and stir to combine. Stir for 3 to 5 minutes.
• Stir in the white flour, a cup at a time, until a smooth dough starts to form. You can use a stand mixer or your hands.
• Knead the dough on a well-floured surface until the dough becomes soft and elastic and doesn't stick to your hands. I like to knead this for 6-8 minutes by hand, it helps the end texture a lot to work the dough well!
• Let the dough rise in the bowl until doubled, covered with a heavy towel or plastic wrap.
• Once the dough has risen, divide it into four pieces. Shape the dough into loaves and place them in 4 greased loaf pans.
• Let the dough rise in the pans until it is an inch above the rim.
• Bake the bread at 350 degrees for 35 minutes. The crust will be golden brown and you'll hear a hollow sound when you tap the bread with your fingernail.
• Remove the bread from the oven, then remove the bread from the pans and place the hot loaves on wire racks to cool. Rub a stick of butter on the top of the hot loaves.
• Allow the loaves to cool slightly or to room temperature before slicing and serving. Store cooled loaves in an air-tight container and use within 5 days.

MY MOTHER'S PEASANT BREAD: THE BEST EASIEST BREAD YOU WILL EVER MAKE

Steps:

• In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast (I love SAF Instant Yeast). Add the water. Mix until the flour is absorbed. (If you are using active dry yeast, see notes below.)
• Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute - this will be too hot. Just let the oven preheat for a total of 1 minute - it likely won't get above 100ºF. The goal is to just create a slightly warm environment for the bread.
• . Grease two 1-qt or 1.5-qt oven-safe bowls (see notes below) with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to pull the dough toward the center (see video below for guidance). You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down. Then, take your two forks and divide the dough into two equal portions - eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy - the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier - my small salad forks work best; my dinner forks make it harder. It's best to scoop it up fast and plop it in the bowl in one fell swoop. Some people like to use flexible, plastic dough scrapers for this step.
• for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)
• Bake for 15 minutes. Reduce the heat to 375º and bake for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you've greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.

MY MOTHER-IN-LAW'S PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
• Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.

MY MOTHER'S CORNBREAD DRESSING

Steps:

• Prepare corn bread as usual.
• Crumble in a bowl and set aside.
• In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
• Mix the veggies (with the water) with the corn bread.
• Add sage to taste ( I use a LOT of sage).
• Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
• Serve with cranberry sauce.

MOTHER'S BANANA BREAD

Steps:

• Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
• Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

MOM'S DELICIOUS HOMEMADE BREAD

Steps:

• Combine warm water, yeast, oil and honey in a large bowl, let sit for 5 minutes then add the salt and egg. Stir all together.
• Add the flour one cup at a time, stirring together after each cup. Around the 5th cup your dough will begin to come together pulling away from the sides of the bowl and forming a ball.
• Empty the dough onto a clean, floured surface and begin kneading the dough adding a little more flour as it becomes sticky. It should be slightly sticky. Knead for 3-5 minutes until smooth, firm and elastic.
• Set aside to rise until double.
• Divide dough into 2 loaves or 1 loaf and 12 rolls or all rolls if you like. Place in well greased loaf pan or rolls on a greased cookie sheet.
• Preheat oven to 375°F
• Set aside to rise until almost double once more.
• Bake loaves for 25-30 minutes, or rolls for 15 minutes. They should be golden brown on top and bottom when done.

MY MOTHER'S PEASANT BREAD RECIPE - (5/5)

Steps:

• 1. In a large mixing bowl whisk the flour and the salt. Set aside. Grease a separate large bowl with butter or olive oil and set this aside. (This is optional actually - I now just let the bread rise in the same bowl that I mix it in. My mother, however, always transfers the dough to a greased bowl.) 2. In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no reason to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit - this step is just to ensure that the yeast is active. (See photo above.) Now, gently stir it up, and add to the flour bowl. Stir this mixture up with a spatula or wooden spoon. Mixture will be wet. Scrape this mixture into prepared greased bowl from step 1. (Or, if you're feeling lazy, just cover this bowl with plastic wrap or a tea towel.) 3. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (If you have the time to let it rise for 1.5 to 2 hours, do so - this will help the second rise go more quickly.) This is what my mother always does: Preheats the oven at its highest temperatureits lowest setting for just one minute, then shuts off the oven. UPDATE 01/05: Preheat the oven for a total of one minute - do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute - this will be too hot. Just let the oven preheat for a total of 1 minute - it likely won't get above 300ºF. The goal is to just create a slightly warm environment for the bread. Next, she runs a tea towel under hot water and rings it out so it's just damp. Finally, she covers the bowl containing the bread with the damp tea towel and places it in the warm, turned-off oven to rise. It usually takes about an hour to double in bulk, but letting it rise for an hour and a half or up to two hours is fine. 4. Preheat the oven to 425ºF. Grease two oven-safe bowls (such as the pyrex bowls I mentioned above) with about a tablespoon of butter each. (My mother might use even more - more butter not only adds flavor but also prevents sticking). Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down. Take your two forks and divide the dough into two equal portions - eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy - the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier - my small salad forks work best; my dinner forks make it harder. It's best to scoop it up fast and plop it in the bowl in one fell swoop. Let the dough rise for about 30 minutes or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. 5. Bake for 10 minutes. Reduce the heat to 375º and make for 22 to 25 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you've greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.