If the idea of making your own bread both intrigues and scares you, you are not alone! So many people today seem to see making their own bread as huge mystery that takes too much time to figure out and do. But bread baking is not a mystery! Our ancestors had to make their own bread, sometimes every day. With a good recipe, some practice and patience, bread baking can become part of your own daily or weekly routine.

If you are new to bread baking, one of the best tips I can give you is to start with a tested recipe. Maybe it’s your grandmother’s recipe, an aunt’s recipe or from somewhere online from a company or brand that tests all their recipes. Don’t be discouraged if your first couple of attempts don’t come out right! Learning how to make good bread is a skill that takes time. Start with something simple and easy. If you are afraid of using or killing your yeast, just remember that there are recipes out there that have you put the yeast in with the flour first. Or the best way to make sure you don’t kill yeast is to use lukewarm water. If it’s comfortable to you, then the yeast will be happy and grow as well!

I wouldn’t suggest starting with sourdough, but maybe something like homemade biscuits or rolls. It’s a great idea to find a recipe that has more than one way to make the bread rise if you are afraid of a flat loaf. Something like angel biscuits or this favorite recipe of my aunt’s that uses yeast and eggs to help the dough rise.

CategoryBread, Breakfast, Grains

1 Package Powdered Yeast

3 Eggs

½ cup Sugar

1 tsp Salt

½ tsp Cinnamon

1 Stick of Butter or Margarine (Melted)

4 cups Flour

1 cup Quick Oats

1 cup Warm Water

Dissolve the yeast in the warm water adding a little bit of the sugar to help the yeast grow.

In a large bowl, beat the eggs, sugar and butter together. Then add the yeast.

Combine the cinnamon, salt, oats and flour in a separate bowl.

Add two cups of dry ingredients to the wet ingredients and beat well.

Add the rest of the dry ingredients to the wet ingredients and beat and knead until smooth. You may need a little extra flour as you are kneading, but remember that this is a heavy, somewhat sticky bread dough.

Let the dough rise in a warm place until roughly doubled in size. About 1 to 2 hours.

Punch the dough down and shape into loaves in two well greased loaf pans.

Let rise again until the dough has risen somewhat higher in the pan. About 1 to 2 hours. This dough is heavy and does not rise very high or get very puffy.

Bake at 350 degrees for 15 minutes. Then turn the oven temperature down to 300 degrees and finish cooking until done, about another 15-20 minutes or until golden brown.

Note: This makes 2 large or 3 small loaves.

Ingredients