Homemade bread smells great. It’s a scent that calms and soothes the soul. I make this bread every weekend and slice it very thin with an electric knife. I keep it in ziplock bags so it’s easy to handle. Towards the end of the week, use it to make French toast, croutons or egg dishes. That’s only if there’s any left.
This dough also freezes very well in a greased ziplock bag. Freeze it right before the last raising. It takes a long time to thaw and raise (5 + hours) before it’s ready for the oven, so plan ahead if you’re using frozen dough.
Easy and delicious, this is my “go to” homemade bread recipe that has never let me down! I hope your family loves it as much as mine does!
This recipe will work for 3 big loaves or 48 dinner rolls. Please post your bread pics on the blog! I just can’t wait to see them all!!!
The less flour you add, the softer your bread will be, but add enough flour to make your dough easy to handle! Super sticky dough is no fun at all!
In bowl of mixer dissolve yeast in hot water and allow to sit until foamy for about 10 minutes. Add sugar, salt and shortening, stir until dissolved. Add half of the flour beat until smooth, then switch to dough hook after the dough sheets off the back of a spoon. Mix in remaining flour to form a soft dough that cleans the bowl. Knead with mixer (dough hook) for 5-7 minutes.
Oil a large bowl and flip dough over to coat. Cover with plastic wrap and let raise for 1 – 1 ½ hours. Punch down and let raise again for half an hour then shape (freeze at this point for baking later) and place in pans, let raise again for half an hour. Bake in 375 oven for 30 – 35 minutes. Take out of pans after about 5 minutes, cool on wire racks. Rub the tops with butter.
If you want to bake on loaf or pan of rolls at a time, just shape and freeze in a freezer bag before the last raise. They take a long time to thaw, though!
This dough makes awesome cinnamon rolls, too. Just roll it out, very thin, on a flour-dusted surface, then pour melted butter over it. Sprinkle with cinnamon and sugar and roll, very tightly, into a log. Slice into 1/2 inch pieces with a very sharp knife and place in a greased pan for 30 minutes in a warm area to raise. Pop in the oven for 35 - 40 minutes and frost while still warm. Oh my!
Some icing suggestions - basic buttercream (butter, 10x sugar, vanilla and heavy whipping cream) or maple (butter, 10x sugar, maple extract or syrup, vanilla and heavy whipping cream).