Editor’s note: For 12 days leading up to Christmas, St. George News is featuring staff members’ favorite holiday recipes. Here’s the latest installment.
CEDAR CITY — Who needs measuring cups when it’s made with love?
This bread recipe was passed down through generations as the ultimate comfort food on a cold winter day. It’s a staple at all of our holiday (and most other) gatherings, either as the centerpiece or an ingredient in another recipe, like stuffing.
While Grandma used pinches, handfuls and smidgens to bake this delicious bread, her grandchildren have tweaked the process to achieve a similar, homey feel that’s a little less intensive to make.
Once the bread is baked, it’s ideal for making “milk toast” by toasting slices in the oven and either dipping or submerging them in warm milk and butter — a feel-good meal perfect for a cozy night at home.
Grandma’s homemade bread
Ingredients:
This recipe makes one loaf:
- 5 cups of flour
- 1 packet of rapid-rise yeast
- 2 teaspoons salt
- 2 1/2 tablespoons sugar
- 2 1/2 cups water, or equal parts water and milk
- 2 tablespoons unsalted butter (optional)
Directions:
Combine water, milk and butter in a pot or microwave-safe bowl and heat until the mixture is warm and the butter begins melting (it will still be mostly solid).
The water can be replaced with milk, and my family often bakes it this way. Adding milk makes for a softer, richer loaf.
While heating, mix the dry ingredients in a separate bowl, setting aside about 3 cups of flour. Pour warm liquids into the flour mixture and stir until well mixed. (I use a whisk.)
Gradually add flour as you stir or knead (see below). You may not need all of it, so just add enough that the dough is easy to manipulate and “feels right,” as my mom would say.
I typically add 2 1/2-3 1/2 cups at this point, occasionally adding a small amount of liquid if I’ve added too much.
Or, while not necessary, you can knead it while adding flour in the bowl until it’s smooth, and the dough bounces back if you press your finger into it. To help with sticky dough clinging to your fingers, you can try greasing your hands with butter instead of flour.
Cover the dough and let it rest for 10-15 minutes before patting it down and letting it rise for about 30-40 minutes.
Because many in Southern Utah live above 3,000 feet in elevation, the dough may not take as long to rise as it would in lower elevations, according to KitchenAid. You can reduce the amount of yeast or check the dough more frequently.
You can tell it’s ready to bake by using the “poke test.” Stick a lightly floured finger in the dough an inch or so deep; if the indent stays, it’s time to bake!
Preheat the oven to 375 degrees Fahrenheit and place the dough in a greased bread pan. I like to use a 5-quart Dutch oven dish.
Cook for 35-45 minutes until golden brown. Then, remove it from the pan to cool on a wire rack.
Enjoy!
Updated, 9:38 a.m., Some measurements have been corrected.
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