I can’t believe my baby #3 turns 10 today. I think having a newborn in the house has sure made me realize how fast the time with my children is flying by. There have been many times over the years I have wanted to hit the “Pause” button so they would stop growing up. (and also many times I wish there was a “fast forward” button, but I’ll deny it if you ever repeat that!)
This bread is in honor of my birthday boy who is always so excited to come home and smell some form of bread cooking, but then disappointed if it isn’t 100% white flour. He’ll eat the whole grain breads, but never forgets to request “normal” bread the next time I make some.
This was my “normal” bread growing up as a kid and the seven of us could throw down a loaf in a single breath. My mom had an industrial sized mixer in her kitchen and I’m still kicking myself that I didn’t take that mixer when she offered it to me a few years back. I only had a few kids then and no catering business. What was I going to do with that monsterous beast??? If only I knew then, I would have snatched it up in an instant!!!
Fresh, homemade Italian bread makes the best sandwiches and toast! This recipe makes 2 loaves.
Yield:2 loaves 1x
Ingredients
Scale
2 1/2 C warm water
1 pkg. yeast
1/4 C oil
2 Tb sugar
1 Tb salt
2 1/2 lbs bread flour
Instructions
Dissolve the yeast and water in the bowl of your mixer with the dough hook. Add the sugar and oil and half the flour. Mix until smooth. Add the salt and remaining flour. Knead for 5 minutes until a smooth ball forms that pulls away from the sides of the bowl.
Allow dough to rise until double. Dump onto lightly floured surface and shape into two loaves. Allow to rise in lightly greased bread pans. Bake at 350 for 30 minutes.
Author:Carole
Nutrition
Serving Size:1 loaf
Calories:2465
Sugar:13g
Sodium:2488mg
Fat:27g
Saturated Fat:4
Unsaturated Fat:24g
Trans Fat:0g
Carbohydrates:436g
Fiber:18g
Protein:74g
Cholesterol:0mg
Carole Jones
Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.
13 comments
seamom
13 years ago
This comment has been removed by the author.
Anonymous
13 years ago
Does the type oil or flour matter?
Carole
13 years ago
I use canola oil and all purpose flour.
Linda Boughton
11 years ago
I am eager to try making this beautiful bread. I am guessing the kneading can be done with my KitchenAid mixer ? Thanks for sharing the recipe!!!
Carole
11 years ago
Absolutely Linda!
Jennifer
9 years ago
2 1/2 lbs of flour? Or is that supposed to be cups ?
Carole
9 years ago
Hey Jennifer! It is pounds.
Duncan
7 years ago
Hey Jennifer, I ran into the same issue, I added 2.5 cups! Didn’t look right so just kept adding flour until it was good. We will know in 30 min!
Mindtraveler
7 years ago
will you please put measurements into cups instead of lbs? It is very hard for those of us that do not measure in lbs!
Becca
6 years ago
What size loaf pan do you recommend? I have two different ones. Thanks!
Carole
6 years ago
Hi Becca! This recipe uses the standard 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan size. If you have one that is larger, you loaves will come out a bit shorter and will bake a bit quicker. If you have smaller pans, you will need less dough in each pan and less time to bake.
Jamie Alley
3 years ago
Can this bread be frozen in raw form?
Carole Jones
3 years ago
Hi Jamie! Yes, you can freeze the bread dough. To do so, let it rise the first time, form it into loaves, then let it rise about half way before freezing the dough. When you go to use it, place it on the counter loosely covered with plastic wrap, and let it thaw and finish rising.
Garlic naan is completely addictive! A warm, aromatic bread that's soft on the inside with a slight crispiness on the outside and slathered with herbed garlic butter. This beloved Indian bread is both...
I am so excited to share with you an easy banana bread muffins recipe that will leave you craving more than just one! These homemade banana bread muffins combine the best of both worlds, bringing together...
Make these air fryer biscuits from scratch in just a few minutes for dinner tonight! Skip the nasty ones in the can or frozen, this easy recipe is made with real butter and comes together super fast. Also,...
Discover the best Homemade Cinnamon Rolls recipe you will ever have! The secret ingredient in the brioche dough is potato flakes, making it soft and tender not only right after baking them, but for...
Homemade butter braids that turn out soft and tender. They are loaded with a yummy cinnamon and brown sugar filling. Forget about those frozen ones you can buy from the fundraisers around town. This butter...
Homemade flour tortillas that are super tender and soft every time. This easy flour tortillas recipe only uses 4 ingredients and the only tools you need are a bowl and a rolling pin. If you have ever wondered...
13 comments
This comment has been removed by the author.
Does the type oil or flour matter?
I use canola oil and all purpose flour.
I am eager to try making this beautiful bread. I am guessing the kneading can be done with my KitchenAid mixer ? Thanks for sharing the recipe!!!
Absolutely Linda!
2 1/2 lbs of flour? Or is that supposed to be cups ?
Hey Jennifer! It is pounds.
Hey Jennifer, I ran into the same issue, I added 2.5 cups! Didn’t look right so just kept adding flour until it was good. We will know in 30 min!
will you please put measurements into cups instead of lbs? It is very hard for those of us that do not measure in lbs!
What size loaf pan do you recommend? I have two different ones. Thanks!
Hi Becca! This recipe uses the standard 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan size. If you have one that is larger, you loaves will come out a bit shorter and will bake a bit quicker. If you have smaller pans, you will need less dough in each pan and less time to bake.
Can this bread be frozen in raw form?
Hi Jamie! Yes, you can freeze the bread dough. To do so, let it rise the first time, form it into loaves, then let it rise about half way before freezing the dough. When you go to use it, place it on the counter loosely covered with plastic wrap, and let it thaw and finish rising.