Fresh Baked White Bread

I wished five lucky ladies a 'Happy Mothers Day' with a fresh baked loaf of bread and a jar of raspberry jam! The bread was a success in our house! I made three loaves before finally giving another five away. We went on a strenuous 5 1/2 mile hike today in hopes to shed some of that gluten! 

As for the jam... I used a recipe with pectin for the first time and ended up overcooking my pectin which never set leaving my jam in more of a syrupy condition. I'm not actually complaining because that "syrup" dripping off a piece of cheesecake or warm slice of bread was heaven. But this jam will never make it to a peanut butter sandwich. What a shame..

White Bread Recipe

3/4 Cup of Warm Water

1 Package of Active Dry Yeast

1 Teaspoon of Salt (I used Sea Salt)

1 1/2 Teaspoons of Sugar

1 Tablespoon of softened butter (or Vegetable Shortening)

1/2 Cup of Whole Milk

2 Cups of Flour

(and an additional Cup of Flour to grab from if your dough is still sticky after 2 Cups)

In a medium bowl add warm water and yeast. Stir until yeast is dissolved.

Add salt, sugar, butter and milk to the bowl and stir.

Adding your 2 Cups of flour until dough is formed, adding flour as needed.

Your dough should not be sticky when added to a floured cutting board (or countertop). 

Knead your dough and place in a buttered bowl (turning over so both sides are greased) for 60 minutes, covered with a clean towel.

Preheat your oven to 375.

Punch your dough and turn it out onto your floured surface kneading for the second time. 

Form your dough into a loaf shape and place in your buttered baking dish for another 30 minutes. 

Covering again with a towel.

Bake for 30 minutes or until golden brown.

When you remove your bread from the oven the crust will be hard, once it has cooled it will be as soft as your average white bread.

Since this bread is so easy to make and so delicious, I recommend making extra loaves to share!

Enjoy!