Homemade Bread - Jean Harris

By lindaauman

A wonderful teacher from my first year of teaching in 1969 took me home with her and taught me how to make this bread. And cinnamon rolls. I taught my daughters how to make this bread...I have pictures of them proudly showing off their very own loaves! So, I'm posting the recipe since they both have a Key Ingredient recipe reader.

Ingredients

• For WHOLE WHEAT version use:
• 1 pkg. yeast
• 2 c water (110°F)
• 1/4 cup sugar
• 1 tsp. salt
• 1 egg - beaten
• 1/4 c melted butter
• 1/4 cup bran (optional)
• Flour (around 7 cups)
• 2 pkg yeast
• 2 1/4 cups water
• 1/2 c sugar
• 2 tsp salt
• 1 egg - beaten
• 1/4 cup melted butter
• Half whole wheat flour (3 cups) and half all-purpose flour (3 cups) - add more if needed

Preparation

Step 1

Dissolve yeast in a large bowl with warm water (110°F)

Add sugar, bran, salt, egg, butter, and about 6 cups of the flour. (I put this all in my Kitchen Aid stand mixer bowl and let the dough hook do the mixing- set on lowest setting) Gradually add more flour until dough is smooth and elastic.

Let rise in a warm place free of drafts until doubled, about an hour.

Punch down dough to get air out and divide in half (for two loaves).

Using just a bit of flour so the dough won't stick, roll and shape each half into a rectangle about 9" x 14". Fold in thirds along the long edge, brushing off any excess flour. Roll tightly starting from a short end. Pinch the bottom seam and the ends, tucking them under and gently shaping into a loaf.

Place each in a greased loaf pan with the seam on the bottom. Let rise in a warm spot away from drafts until doubled, about an hour. (set in a barely warm oven uncovered to let rise this last time.)

Bake at 350°F for 30 minutes or until the top is golden brown. Remove from pans, butter the top, and cool on wire rack.