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This recipe has been revamped with new pictures and
instructions. You can find the new post HERE.
instructions. You can find the new post HERE.
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Hi Jamie,
My daughter needs to make bread for Colonial Days at school. I thought about your blog and decided to see if there was a recipe for a quick and easy bread. And as usual, your blog did not disappoint! This recipe sounds perfect, so we will be making it on Wednesday or Thursday. I have 3 questions… 1-what's the measurements of those bread pans? 2-when you say “white flour”, is that something different than all purpose flour? 3-is the yeast you use quick yeast? (Keep in mind I've never made bread from scratch, so I'm sorry to sound a little dumb here…) Thanks Jamie!
Hi Jodi,
My pans are 8×4, all purpose flour is perfect and I use active dry yeast. You can use quick yeast as well, I would just recommend using just a bit less. Maybe 2 3/4 Tablespoon. Good luck! I hope it works out well for you!
~Jamie
Hi Jamie – I've been trying a bunch of your recipes lately and love them! Can the dough be frozen? It's just my husband and I so 5 loaves might be a little much but if freezing is not an option I'll just make all 5 and share with friends and family 🙂
Hi Kristie,
This dough doesn't freeze all that well. However the loaves, once baked and cooled freeze very well. Good luck! Hope you love it!
~Jamie
Jamie,
I've been trying to respond to your comment you wrote back to me, but I've ALWAYS gotten interrupted by something or someone, and never got a chance to finish it! So, I'm going to sit here and write until I'm done!!!
This is jodie, and I'm the one that asked you questions about this recipe because I needed an easy recipe for my daughter to make for Colonial Days at school….do you remember?
Anyway…I just wanted to tell you that she did make this recipe and it was very delicious! She took 2 loaves to school and she said everyone told her it was good. We gave some to my mom and dad who thought it was also great, and of course, we enjoyed some here too!
So I wanted to tell you thank you!!!!! I appreciate you taking the time with this wonderful blog, and sharing it with us. I know I can speak for everyone that reads it….you help us all in making dinner, desserts, or whatever it may be, a little easier and most of all, delicious! So thanks Jamie!!!!
I wanted to also ask you, I used my Kitchen Aid artisan mixer, and it worked really hard when making this dough. In fact, the motor smelled like it was burning, and the dough wound itself around the dough hook and started going up underneath where the dough hook hooks in. Also, when I put it on high for the 8 minutes, it sounded like it was only on about a 2, so I turned it down to a 2 for fear of burning my motor up. Have you had any of these problems? It took a good half an hour to clean up the dough that went up under the hook in part, and it seems to be working fine, but I'm almost afraid to make it again for fear my motor might burn out….my question is, do you think if I halfed the recipe it would be better?
Thanks for your help, Jodie
Hi Jodi,
So glad the recipe worked out well for you and your daughter! That's so nice to hear.
Yes, I would half the recipe if you are using a Kitchen Aid. I almost always use my Bosch when making large batches of bread. The kitchen aid just doesn't seem to have the motor for it.
Have a great night!
~Jamie
i tried your recipe, very simple. thanks! 🙂
Am not a baker, but want to try this & have quick questions–could I use bread flour? Could I use a Sunbeam mixer with the two dough blades? Would I halve the recipe for this? Thanks!
Carrie – I make this all the time (like twice a week) and I always use bread flour and it is awesome!
Jamie,
I tend to hand mix most of my food. Would you feel I could hand mix this? All I have is a KitchenAid and I don't want to halve the recipe. I have a really large mixing bowl that I hand mix things in and I would like to keep this recipe whole.
Another question, I only have 2 bread pans. Do you think I could make the whole recipe and cook two at a time? Maybe rising the other portion of it in a bowl at the same time as the two formed loaves then transferring it after the initial two are cooked?
Okay, one last question 🙂 You mention to warm the dough to rise in the oven at 170 degrees. Do you keep it on at 170 during the rise time or do you turn it off then place the dough in to rise? (other recipes have told me to turn it off first before inserting dough in to rise)
Thanks! – Emily
Hi Emily,
How large is your Kitchen Aid Mixer? If it's a 7 quart mixer it will handle this recipe fine.
As for kneading it by hand,you most definitely can try it that way. It will work best if you knead it after all of the ingredients are added, cover it and let it rise in a warm place for about an hour. If you only have two pans, once you are ready to shape, just shape two loaves, let them rise in the 170 oven (yes, leave the oven on at 170 and then leave the loaves in once they have risen and you turn the oven up). Leave the remaining dough in your bowl and then go ahead and shape them into loaves once your pans are available.
Good luck to you!
~Jamie
Use a dough hook for the whole recipe or use the paddle at the beginning?
Hi Julie,
I use the dough hook for the whole recipe. Good luck!
~Jamie