Easy No-Knead Supper Bread

Soft, homemade bread made with simple ingredients and without all the kneading and long rising times.

There is something special about homemade bread served alongside a warm bowl of soup. This no-knead supper bread is an easy way to bring that homemade goodness to the dinner table without the time and effort of traditional bread-making.

My mom would make this bread to serve with homemade vegetable soup, chicken noodle soup, and hamburger soup. It is the kind of simple, comforting bread that makes a homemade meal feel complete.

The dough comes together with a spoon, so there is no hand-kneading involved. After a rise, the sticky dough is transferred to a loaf pan, allowed to rest again, and baked until golden brown.

If you enjoy homemade bread but don't always have time for a long bread-making process, this recipe is worth keeping in your collection.

Ingredients: 

1/4 c. warm water
2 and 1/4 tsp yeast 
1 Tbs. sugar 
3 1/2 c. flour 
1 tsp salt
3/4 c. warm milk 
3/4 c. warm water
1 egg, beaten (room temp)
3 Tbs.butter ( melted)

Directions:  

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and set it aside.

In a measuring cup, whisk together the 1/4 cup warm water, yeast, and sugar. Let it stand for about 5–10 minutes, until the yeast is dissolved and begins to look foamy.

Heat the milk in a small saucepan over low heat until it reaches 110–115°F. Remove it from the heat and allow it to cool slightly if needed.

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, remaining 3/4 cup warm water, beaten egg, and melted butter.

Stir until all the ingredients are combined and a sticky, wet dough forms. There is no need to knead the dough.

Cover the bowl with a clean tea towel or plastic wrap. Place it in a warm, draft-free location for about 1 hour, or until the dough has doubled in size.

Lightly grease a spatula and gently press it into the center of the dough to deflate it.

Scoop the dough into the prepared loaf pan. It will be very sticky, which is normal for this no-knead bread.

Use dampened fingers or the back of a wet spoon to gently push the dough into the corners of the pan. Smooth the top as evenly as possible.

Don't worry if the dough looks a little disheveled. It will smooth out as it rises and bakes.

Place the pan in a warm location for about 20 minutes, or until the dough looks puffy.

Bake in the preheated 350°F oven for 35–40 minutes, or until the top is golden brown and the loaf is baked through.

If you have an instant-read thermometer, the center should reach approximately 190–200°F.

Remove the bread from the pan and place it on a wire rack. Allow it to cool before slicing so the inside has time to set.

Tips for Best Success:

• Check the yeast. If the yeast mixture doesn't begin to foam after about 10 minutes, your yeast may be old or the water may have been too hot or too cold.
• Avoid overheating the milk. Milk that is too hot can damage the yeast. Use a thermometer if you have one.
• Don't add extra flour just because the dough is sticky. This is a wet dough, and adding too much flour can make the bread dense.
• Use damp hands or a wet spoon. This makes transferring and shaping the sticky dough much easier.
• Watch the dough, not just the clock. Rising times depend on the temperature of your kitchen. Look for the dough to double during the first rise.
• Check for doneness. The loaf should be golden brown and baked through the center. If the top browns too quickly, loosely cover it with foil for the remaining baking time.
• Let it cool before cutting. Slicing too soon can leave the inside gummy, even when the bread is fully baked. It is also the hardest part of making bread.  Waiting for it to cool before you can enjoy a slice of hot, buttered bread.  There's nothing better than that. 

Variations and Substitutions:

• Herb bread:  Add 1 to 2 teaspoons of Italian seasoning, dried rosemary, or dried thyme to the flour for a flavorful loaf that pairs well with soup.
• Garlic bread:  Add 1/2 to 1 teaspoon of garlic powder to the dry ingredients for a mild garlic flavor.
• Cheese bread:  Stir in about 1/2 cup shredded cheddar cheese before the first rise.
• Whole wheat bread:  Replace up to 1 cup of the white flour with whole wheat flour. The loaf may be a little denser.
• Dairy-free option:  Use an unsweetened, unflavored plant-based milk and a dairy-free butter alternative. The flavor and texture may vary slightly.

Serving Suggestions:

Serve it with:  

• Homemade vegetable soup
• Chicken noodle soup.  
• Hamburger soup. 
• With butter.  Serve warm slices with butter, either as a simple side or a snack.

How to Store:

• At room temperature: Allow the bread to cool completely. Store it in an airtight container or bread bag at room temperature for about 2–3 days.
• In the refrigerator: Refrigeration can cause bread to become stale more quickly, so room-temperature storage is preferable if you plan to eat it within a few days.
• In the freezer: For longer storage, wrap the cooled loaf tightly in plastic wrap or freezer-safe packaging and freeze for up to 3 months. You can also slice the bread first and freeze individual slices for easy serving.
• To reheat: Warm slices in a toaster or briefly in the oven. Thaw frozen slices at room temperature or toast them directly from frozen.

Frequently Asked Questions:

Can I make this bread without kneading it?
Yes! This is a no-knead bread recipe. Simply stir the ingredients together until a sticky dough forms, then let the dough rise.

Why is the dough so sticky?
The dough has a high moisture content, which is why it is sticky and doesn't need to be kneaded. Use a greased spatula and dampened fingers when transferring it to the pan.

Can I use instant yeast instead of active dry yeast?
Instant yeast can generally be substituted in the same amount. It can be mixed directly with the dry ingredients, although you can still dissolve it in the warm water if you prefer.

How do I know when the dough has risen enough?
During the first rise, the dough should approximately double in size. During the second rest, it should become noticeably puffy. The exact time will depend on your kitchen temperature.

Can I prepare the dough ahead of time?
This recipe is designed for a relatively quick, same-day preparation. An overnight refrigerator rise would require adjusting the yeast and timing, so I would follow the original method when making it for supper.

Why did my bread turn out dense?
Dense bread can result from inactive yeast, adding too much flour, insufficient rising time, or underbaking. Make sure the yeast is active and give the dough enough time to rise.

Can I use a different size loaf pan?
A 9x 5-inch loaf pan is the size specified for this recipe. A smaller pan may cause the dough to rise above the edges, while a larger pan may produce a shorter loaf and affect the baking time. 

Mom's Homemade Italian Herb French Bread

This family-favorite French bread is soft inside, golden outside, and full of delicious herb and cheese flavor.

Sunday was usually bread-making day at our house. My mom would make homemade bread, and looking back, this particular French loaf reminds me so much of the bread you get at Subway.

There is just something special about homemade bread. The smell starts filling the house while it bakes, and with this recipe, you get the added aroma of garlic, oregano, parsley, Parmesan, and cheese. It is the kind of smell that makes everyone start asking when the bread will be ready.

This recipe makes eight small French-style loaves. The dough is soft and tender, thanks in part to the instant mashed potato flakes, while the Italian herb topping gives the bread plenty of savory flavor. A little butter or olive oil goes over the top before baking, followed by the herb mixture and shredded Colby Jack cheese.

Whether you serve it alongside dinner, use it for sandwiches, or simply tear off a piece while it is still warm, this is a wonderful recipe for a Sunday afternoon of baking.

And for me, making this bread brings back a little piece of home.

Ingredients:

For the Bread: 
3 c. warm water
4 Tbs. dry active yeast
1/4 c. sugar
1/3 c. oil
1 Tbs. salt
2 eggs
1/3 c. instant mashed potato flakes 
7 1/2 c. bread flour

Italian Herb Seasoning:
1 Tbs. Italian Seasoning
1 Tbs. oregano
2 Tbs. garlic powder
1 Tbs. dried parsley
2 Tbs. parmesan cheese
1 c. Colby Jack cheese, finely grated
Butter or olive oil for the tops 

Directions:

In a large mixing bowl, whisk together the warm water, yeast, and sugar until well combined. Place the bowl in a warm location and let it stand for 8 to 10 minutes, or until the mixture becomes frothy.

Add the eggs and instant mashed potato flakes to the yeast mixture. Stir to combine.

Add 2 cups of the bread flour and beat well with a wooden spoon for about 2 minutes.

Pour in the oil and add the salt. Beat for about 1 minute.

Gradually stir in the remaining flour, about 1 cup at a time. You may not need every last bit of flour. Add enough to form a soft dough that is slightly tacky but not overly sticky.

Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until the dough is smooth and elastic.

Lightly oil a large bowl. Place the dough in the bowl and turn it once so all sides are lightly coated with oil. Cover with a clean kitchen towel and place in a warm, draft-free location. Let rise for about 1 hour, or until doubled in size.

Punch the dough down gently and turn it onto a lightly floured surface. Divide the dough into 8 equal pieces.

Roll each piece of dough into a rectangle approximately 11 x 5 to 6 inches. Starting at the long end, roll the dough up tightly. Pinch the bottom and side seams closed with your fingertips.

Combine the oregano, garlic powder, dried parsley, and Parmesan cheese in a small bowl.

Place the shaped loaves on a parchment-lined baking sheet. Brush the tops lightly with melted butter or olive oil. Sprinkle with the Italian herb mixture, gently pressing the seasoning into the dough so it sticks.

Using a sharp knife, make 3 to 4 shallow diagonal slashes across the top of each loaf.

Cover lightly and place the baking sheet in a warm location. Let the loaves rise for about 1 hour, or until they are noticeably puffy and nearly doubled in size.

Sprinkle the shredded Colby Jack cheese over the tops of the loaves.

Preheat the oven to 350°F. Bake for 15 to 18 minutes, or until the bread is golden and baked through. The exact baking time may vary depending on the size and shape of your loaves.

Allow the bread to cool for a few minutes before serving. It is especially delicious while still warm.

Tips for Best Success:

• Use warm, not hot, water. Water that is too hot can kill the yeast. It should feel warm to the touch.
• Give the yeast time to get frothy. This is a good indication that your yeast is active.
• Don't add all the flour at once. Start with the recommended amount and add more gradually. The amount needed can vary depending on humidity and how the flour is measured.
• Keep the dough soft. Avoid adding too much flour. A soft dough will give you a lighter, more tender loaf.
• Knead thoroughly. Eight to ten minutes of kneading helps develop the gluten and gives the bread its structure.
• Find a warm, draft-free place for rising. A chilly kitchen can make the dough take considerably longer to rise.
• Don't skip the second rise. This helps give the finished bread a lighter texture.
• Watch the bread near the end of baking. Smaller loaves can bake quickly, so start checking around the 15-minute mark.
• Soft crust:  For an especially soft crust, brush the warm bread with a little melted butter after it comes out of the oven.

Variations and Substitutions:

• Use Different Cheese:   Instead of Colby Jack, try shredded mozzarella, Monterey Jack, cheddar, or an Italian cheese blend.
• Add More Parmesan:  For a stronger Parmesan flavor, sprinkle a little extra Parmesan over the loaves along with the Colby Jack.
• Make It More Garlicky:  If you love garlic bread, increase the garlic powder slightly or add a little garlic butter to the tops after baking.
• Try Different Herbs:  Italian seasoning can be substituted for the oregano and parsley. You could also add a small amount of dried basil or rosemary.
• Make Smaller Loaves:  For smaller sandwich-style rolls, divide the dough into more than 8 pieces and adjust the baking time accordingly.
• Make Plain French Bread:  You can leave off the herb and cheese topping for a simple homemade French-style loaf.

Serving Suggestions:

This bread is delicious served warm alongside:

• Spaghetti or other pasta dishes
• Lasagna
• Soup or chili
• Meatloaf
• Roast chicken
• Baked pasta
• Salads
• Grilled meats

You can also slice the bread lengthwise and use it for sandwiches. The soft, chewy texture makes it particularly good for deli meats, chicken salad, meatball sandwiches, or Italian-style subs.

And honestly, a warm slice with butter is sometimes all you need.

How to Store:

• Allow the bread to cool completely before storing.
• Room Temperature:  Store the loaves in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 to 3 days.
• Freezer:  For longer storage, wrap the cooled loaves well in plastic wrap and then place them in a freezer bag. Freeze for up to 3 months.
• Thawing:  To serve, thaw at room temperature. You can warm the bread in a 300°F oven for several minutes to bring back that fresh-baked texture. 

Frequently Asked Questions:

Can I use all-purpose flour instead of bread flour?
Yes. Bread flour gives the loaves a little more chew and structure, but all-purpose flour can be used if that is what you have.

Why are instant mashed potato flakes used in this bread?
Potato flakes help add moisture and can give homemade bread a soft, tender texture.

How do I know when the dough has risen enough?
For the first rise, look for the dough to approximately double in size. For the second rise, the shaped loaves should look noticeably puffy and nearly doubled.

Can I make the dough ahead of time?
Yes. You can prepare the dough ahead and refrigerate it after kneading. Allow it to come closer to room temperature before shaping and completing the rising process.

Can I freeze this bread?
Absolutely. Once the loaves have cooled completely, wrap them well and freeze for up to 3 months.

Why did my bread turn out dense?
Too much flour, not enough kneading, inactive yeast, or not allowing the dough enough time to rise can all result in dense bread. Be especially careful not to add too much flour.

Can I leave off the cheese?
Yes. The bread will still be delicious with just the Italian herb topping. You can also brush the baked bread with butter for a simple herb bread.

Can I make this bread without the Italian herb topping?
Definitely. The basic bread dough can be made into plain French-style loaves if you prefer.

A Little Sunday Tradition:

There is something comforting about making bread at home, especially when a recipe brings back memories.

For me, Sunday was usually bread-making day at our house. I can still imagine the smell of the bread baking and the herbs filling the kitchen. It is funny how certain recipes can take you right back to a particular time and place.

This is one of those recipes for me.

And if you have never made homemade bread before, don't be intimidated by it. Give yourself a little time, let the dough do its thing, and enjoy the process. There is nothing quite like pulling a pan of homemade bread from the oven.

Mom's No-Knead Toast Bread

A simple homemade bread recipe that's perfect for toast, sandwiches, and everyday meals.

This bread recipe comes from my mother's recipe file and has become one of our favorite everyday loaves. Our family enjoys toast almost every morning, and this bread makes some of the best toast you'll ever eat.

One of the things I love most about this recipe is how easy it is. There is no kneading required. Simply mix the dough, spread it into the pan, let it rise, and bake. It's a wonderful recipe for beginner bread bakers or anyone who wants fresh homemade bread without spending a lot of time working the dough.

Fresh from the toaster with plenty of butter is our favorite way to enjoy it. Sometimes we add jelly, and other times we spread it with cream cheese, sprinkle on Parmesan cheese, and finish it with a little, (or sometimes a lot) garlic powder for a savory treat.

Ingredients:

3 c. Flour
1 Tbs. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 Tbs. instant yeast * (See Notes for active yeast.)
1 c. milk
1/4 c. water
2 Tbs. olive oil or vegetable oil 
yellow cornmeal, to sprinkle in pan

Directions:

Preheat the oven to 350°F. Lightly grease an 8½ x 4½-inch loaf pan and sprinkle the bottom and sides with cornmeal.

In a large bowl, whisk together the flour, sugar, salt, baking soda, and instant yeast.

In a small saucepan, combine the milk, water, and oil. Heat over low heat until the mixture reaches 120°F to 130°F.

Pour the warm yeast and milk mixture into the flour mixture.

Stir with a wooden spoon until thoroughly combined. Continue beating the dough for 2 to 3 minutes until smooth and beginning to look elastic.

Transfer the dough to the prepared loaf pan and spread it evenly.  Cover with a clean tea towel or lightly greased plastic wrap.  Let rise in a warm place for 45 minutes to 1 hour, or until the dough is just crowned above the rim of the pan.

Remove the cover and bake for 22 to 27 minutes, or until golden brown.

Allow the bread to cool in the pan for 5 minutes.
Remove from the pan and place on a wire rack.
Brush the top with butter, if desired.

Cool completely before slicing.

*Notes:

If you are using regular yeast instead of instant yeast, place the yeast into warm water with 1 tsp. sugar. Place in a warm location and allow to proof for 10 minutes. Heat the milk and oil in a small sauce pan until it reaches a temperature of 105° F. No hotter, or it will kill the yeast. 

Tips for Best Success:

• Use fresh yeast for the best rise.
• Check the liquid temperature with a thermometer.
• Don't add extra flour; the dough should be softer than traditional kneaded bread dough.
• Let the bread rise only until slightly above the rim of the pan.
• Cool completely before slicing to prevent a gummy texture.
• Store the bread in a sealed bag once fully cooled to keep it soft.

Variations and Substitutions:

• If you want Whole Wheat Bread, replace 1 cup of the all-purpose flour with whole wheat flour.
• For Honey Bread, substitute honey for the sugar.
• If you want to make Herb Bread, add 1 teaspoon Italian seasoning or dried herbs.
• To make Garlic Bread, add 1 teaspoon garlic powder to the dry ingredients.
• To make Cheese Bread, stir in ½ cup shredded cheddar or Parmesan cheese.

Serving Suggestions:

This bread is perfect for:

• Buttered toast
• Toast with jelly or jam
• Peanut butter toast
• Cream cheese toast
• Garlic Parmesan toast
• Grilled cheese sandwiches
• French toast
• Egg sandwiches
• BLT sandwiches
• Homemade croutons

How to Store:

• Room Temperature:  Store in an airtight container or bread bag for up to 4 days.
• Refrigerator:  Not recommended, as refrigeration can dry out homemade bread.
• Freezer:  Wrap tightly and freeze for up to 3 months. When ready to serve thaw at room temperature and toast as desired.

Frequently Asked Questions:

Can I use active dry yeast?
Yes. Proof it in the warm water with 1 teaspoon of sugar for about 10 minutes before adding it to the dry ingredients.

Why didn't my bread rise?
Old yeast, cool room temperatures, or liquid that was too hot can affect the rise.

Can I use bread flour?
Yes. Bread flour will produce a slightly chewier loaf.

Why is my bread dense?
Too much flour or insufficient rising time can create a dense loaf.

Can I double the recipe?
Yes. Divide the dough between two loaf pans.

Do I need a stand mixer?
No. A wooden spoon works perfectly for this recipe.

Old-Fashioned Jalapeño Cheddar Bread

 A soft homemade loaf filled with sharp cheddar and spicy jalapeños, baked golden and brushed with butter

 

We went to the garden store yesterday to pick up plants for the garden, and one of the first things we reached for was jalapeño peppers.

The moment I saw them, I was reminded of a loaf my mother used to make — jalapeño cheddar bread.

It always felt like such a treat when it was baking. The smell of warm bread, melted cheese, and peppers would fill the kitchen and make everyone impatient for it to come out of the oven.

The hardest part was always waiting for it to cool enough to slice.

When we finally cut into it, there would be soft swirls of melted cheddar tucked into the bread with little bites of jalapeño throughout.

It was cozy, savory, and unforgettable.

This is one of those homemade breads that turns an ordinary meal into something special.

Ingredients:

2 c. warm water
1 Tbs. sugar
2 1/4 tsp. instant yeast
3 1/2 c. bread flour
1 1/2 tsp. salt
4 Tbs. butter, melted
2 c. cheddar cheese cut into small cubes
2 jalapeños, diced

Topping:
1/3 to 1/2 c. cheddar cheese shredded
1 jalapeño, sliced (or more if desired)
Melted butter optional for brushing the top of the loaf when it comes out of the oven 

Directions:

 Preheat oven to 350°F.  Grease a 9x5-inch metal loaf pan.

In a large measuring cup, combine warm water, sugar, and yeast. Stir gently.  Let sit 8–10 minutes until foamy.

In a large bowl, whisk together flour, salt, cheddar cheese and diced jalapeños and melted butter.  

Pour in the yeast mixture.  Stir with a wooden spoon to combine.  Turn the dough out onto a floured surface.  Knead the dough for about 10 minutes, adding more flour as needed.  The dough should be slightly tacky, but not sticky. 

Place the dough in the same bowl you mixed it in.  Lightly oil the top with olive oil.  Turn the dough over and oil the other side. 

Cover the bowl with plastic wrap and place the bowl in a warm location.  Let rise for 1 hour or until doubled in size.

Punch the dough down, then remove the dough from the bowl and place on a clean working surface.

Roll the dough into a 6 x 12 inch rectangle.  Starting at the short end of the dough, roll up tightly like a cinnamon roll.  Pinch seam closed and tuck ends under.

Place the dough in the prepared loaf pan and put the pan in a warm location for 20 to 30 minutes until it is almost in doubled in size.

When the dough has risen to just above the rim of the loaf pan, gently press the jalapeño slices on top.  Then sprinkle the shredded cheese over the top.

Bake 40–45 minutes, until golden brown on top.  Check the bread at 30 minutes.  If it is browning too quickly, tent loosely with foil.

Remove from oven.  Brush top with melted butter if desired.

Cool in the pan for 15 minutes, then tip the pan over to remove the bread.  If the bread is stuck, run a knife along the edge between the bread and the pan.  Finish cooling on a wire rack.  

Let cool completely before slicing, or you run the risk of the bread falling apart.

Tips for Best Success:

• Use freshly shredded cheese
• Wear gloves when dicing jalapeños
• Don’t overfill the loaf
• Cool fully before slicing
• Tent with foil if top browns quickly

Variations & Substitutions:

• Pepper jack cheese instead of cheddar
• Add cooked crumbled bacon
• Use pickled jalapeños
• Add garlic powder to dough
• Swap half cheddar for mozzarella

Serving Suggestions:

Perfect with:

• Chili
• Soup
• Eggs
• Grilled sausage
• Toasted with butter

How to Store:

• Store tightly wrapped at room temperature 3 days
• Refrigerate 5 days
• Freeze sliced up to 2 months

Frequently Asked Questions:

Is it very spicy?
No, removing seeds keeps it mild.

Can I use all-purpose flour?
Yes, but bread flour gives better structure.

Why cool before slicing?
Warm cheese bread can collapse if cut too soon.

Can I make it ahead?
Yes, refrigerate after shaping overnight.

Old-Fashioned Fry Bread (Soft, Fluffy & Perfect for Tacos)

A treasured recipe from my mother’s recipe box—golden, pillowy fry bread that’s just as good for savory tacos as it is with butter and honey.

This fry bread recipe comes straight from my mother’s recipe box, shared years ago by a close family friend. It’s one of those simple, dependable recipes that always turns out just right.

The dough fries up light and fluffy on the inside with a golden, slightly crisp exterior. It’s incredibly versatile—perfect for taco night or served warm with butter, honey, or a sprinkle of cinnamon sugar.

Recipes like this are the kind you hold onto. They’re not fancy, but they’re the ones everyone remembers.

Ingredients:

1 2/3 cups milk
4 Tbs. butter
1 Tbs. sugar
1 package (2 1/4 tsp.) fast-rise yeast
1 egg, beaten
4 to 4 1/2 c. flour
Oil for frying

Directions:

Prepare a baking sheet lined with parchment paper. Set aside.

In a saucepan over medium-low heat, combine the milk and butter. Heat slowly, stirring constantly to prevent scorching. When small bubbles form around the edges and the temperature reaches 180°F, remove from heat.  Allow the mixture to cool to 110°F.

In a large mixing bowl, combine the sugar and yeast. Pour in the cooled milk mixture and stir until dissolved. Let sit in a warm place for 8–10 minutes, until foamy.

Add the beaten egg and 1 cup of flour. Stir well with a wooden spoon for 1–2 minutes.

Gradually add the remaining flour, one cup at a time, until the dough becomes too stiff to stir.

Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl, turning to coat all sides. Cover with a tea towel and let rise in a warm place for about 1 hour, or until doubled in size.

Roll the dough out to about 1/2-inch thickness and cut into squares. You can make them any size you like. For larger fry bread (perfect for tacos), you’ll get about 6 pieces. If you prefer smaller ones, cut the dough into about 10 squares.

Place on the prepared baking sheet, cover, and let rise again in a warm place for 20–30 minutes.

In a heavy skillet (cast iron works well), heat oil to 350°F.

Carefully add one piece of dough at a time to the hot oil. Fry for 2–3 minutes, or until golden brown. Turn and cook the other side.

Remove and place on a paper towel-lined plate. Repeat with remaining dough.

Tips for Best Success:

• Let the milk cool properly before adding yeast—too hot will kill it
• Don’t rush the rise time; it creates that soft, fluffy texture
• Keep oil temperature steady at 350°F for even cooking
• Avoid overcrowding the pan—fry one or two at a time
• Roll evenly, so all pieces cook at the same rate

Variations & Substitutions:

• No egg: You can omit the egg for a slightly simpler dough
• Sweet version: Add an extra tablespoon of sugar
• Whole wheat: Substitute up to 1 cup of flour with whole wheat flour
• Smaller pieces: Cut into strips or rounds instead of squares
• Quick topping twist: Brush with melted butter and sprinkle with cinnamon sugar right after frying

Serving Suggestions:

• Use as a base for tacos or Navajo-style fry bread
• Serve warm with butter and honey
• Top with powdered sugar for a simple treat
• Sprinkle with cinnamon sugar for a dessert-style version
• Pair with soups or stews as a side

How to Store:

• Room temperature: Store in an airtight container for up to 2 days
• Refrigerator: Up to 4 days (reheat before serving)
• Freezer: Freeze in layers with parchment between pieces for up to 2 months
• To reheat: Warm in a skillet or oven at 300°F until heated through

Frequently Asked Questions:

Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before rolling out.

Why didn’t my dough rise?
Most likely the milk was too hot, or the yeast was inactive. Make sure the liquid is around 110°F.

Can I use instant yeast?
Yes, and you can skip the proofing step if desired, though it’s still helpful for consistency.

What oil is best for frying?
Use a neutral oil like vegetable oil or canola oil.

Can I bake this instead of frying?
This recipe is designed for frying. Baking will result in a very different texture. 

Homemade Sourdough Sandwich Bread

A soft, slightly sweet sourdough bread made with a traditional starter and slow overnight rise.

This sourdough bread recipe is one of those treasured finds tucked into my mom’s recipe box. It’s simple, hearty, and made the old-fashioned way—left to rise slowly overnight on the kitchen counter.

Unlike a rustic artisan sourdough, this bread is softer and slightly sweet, thanks to a touch of sugar and oil. It’s perfect for slicing, toasting, or serving warm with butter.

There’s something special about baking bread this way—just a few ingredients, a little time, and the reward of fresh homemade loaves. 

Ingredients:

7 1/2 cups flour, divided
1/3 c. sugar
1/2 c. olive or vegetable oil
1 Tbsp. salt
1 c. active sourdough starter

Directions:

In a large bowl, combine 1 1/2 cups flour, sugar, oil, salt, and starter.  Stir well with a wooden spoon for about 1 minute until smooth.

Gradually add remaining flour, mixing until a soft dough forms. When it becomes too stiff to stir, turn it out onto a lightly floured surface.

Knead for 8–10 minutes, until the dough is smooth and elastic.

Place dough in a greased bowl, turning once to coat.
Cover and let rise at room temperature for 8–12 hours (overnight).

Punch down the dough. Turn onto a floured surface and knead again for 8–10 minutes.

Divide dough into 3 equal portions. Shape into loaves.

Place into greased loaf pans. Brush tops lightly with oil. Cover and let rise in a warm place for 4–5 hours, until doubled.

Preheat oven to 350°F. Bake for 30–40 minutes, until golden brown and hollow-sounding when tapped.

Remove from pans immediately.
Brush tops with butter and cool on a wire rack.

Tips for Best Success:

• Make sure your starter is active and bubbly
• Dough should be soft, not dry
• Don’t rush the rises—this is a slow bread
• If your kitchen is cool, rise times may be longer
• Lightly oil hands when shaping to prevent sticking

Variations & Substitutions:

• Whole wheat: Replace up to 2 cups of flour
• Honey instead of sugar: Use equal amount
• Butter instead of oil: For richer flavor
• Add-ins: Seeds, oats, or herbs
• Sweeter bread: Increase sugar slightly

Serving Suggestions:

• Slice and serve warm with butter
• Toast for breakfast
• Use for sandwiches
• Great with soups and stews

How to Store:

• Room temperature: 3–4 days (wrapped well)
• Refrigerator: Not recommended (dries out)
• Freeze: Slice and freeze up to 2 months

Frequently Asked Questions:

Is this a traditional sourdough?
No—this is a softer, enriched sourdough-style bread.

Why didn’t my bread rise well?
Your starter may not have been active enough.

Can I use less flour?
Only slightly—dough should stay soft but not sticky.

Can I bake this the same day?
This recipe is designed for an overnight rise for best flavor. 

Aunt’s Honey Oatmeal Bread (No-Knead Recipe)

Soft, lightly sweet homemade bread with oats and honey — just like it came from a country kitchen. 

This honey oatmeal bread comes from my aunt’s kitchen — and she could bake bread that was better than anything from the bakery. Her rolls and loaves were soft, fragrant, and full of homemade goodness.

This bread is lightly sweet from honey, hearty from oats, and incredibly tender. It’s perfect for toast in the morning, sandwiches at lunch, or simply sliced warm with butter melting into every nook. And the best part? It requires no kneading — just simple mixing, rising, and baking. 

Ingredients:

2 c. water, divided
1 c. old-fashioned rolled oats
1/3 c. butter, softened
1/3 c. honey
1 Tbs. salt
2 packages (1/4 ounce each) active dry yeast
1 Tbs. sugar
1 egg, room temperature
4 to 5 c. flour
Butter, to butter the top of the baked loaves (optional)

Directions:

In a small saucepan, bring 1 cup of water to a boil.

Stir in the oats, butter, honey, and salt. Remove from heat and let the mixture cool to 110–115°F. (It should feel warm, but not hot to the touch — too hot can kill the yeast.)

In a large mixing bowl, dissolve the yeast and sugar in the remaining 1 cup of warm water (110–115°F).

Let sit for 8–10 minutes, until foamy and bubbly. This means the yeast is active.

Add the egg, cooled oat mixture, and 2 cups of flour to the yeast mixture. Stir with a wooden spoon until smooth.

Gradually add the remaining flour, about 1 cup at a time, until a soft, sticky dough forms.

Do not knead. The dough should be soft and slightly sticky but still manageable.

Grease a large bowl. Place the dough in the bowl and turn once to coat all sides.

Cover with a tea towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Grease two 8x4-inch loaf pans.

Punch down the dough to release air. Divide it in half and gently shape each portion into a loaf. Place into prepared pans.

Lightly brush the tops with olive oil (this prevents drying), then cover and let rise again until doubled, about 35–40 minutes.

Using a sharp knife, make a shallow slash down the center of each loaf.

Preheat oven to 375°F.

Bake for 40–45 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.

Remove from pans and place on wire racks to cool.

While still warm, rub the tops with butter for extra flavor and a soft crust.

Tips for Best Success:

• Make sure the oat mixture cools properly—too hot will kill the yeast.
• The dough should be soft and slightly sticky, not stiff.
• Use a warm, draft-free spot for rising (like an oven with the light on).
• Don’t over-flour—this keeps the bread tender.
• Let the bread cool at least 20–30 minutes before slicing to avoid gumminess.

Variations and Substitutions:

• Whole wheat option: Replace 1–2 cups of flour with whole wheat flour.
• No egg: Omit the egg; texture will be slightly less rich but still good.
• Dairy-free: Use oil instead of butter.
• Extra texture: Add 2–3 tablespoons seeds (sunflower, flax, or sesame).
• Sweeter loaf: Increase honey slightly (up to ½ cup).
• Oat topping: Sprinkle oats on top before baking for a rustic look.

Serving Suggestions:

• Toasted with butter and a drizzle of honey
• Used for sandwiches or grilled cheese
• Served alongside soups or stews
• Warm slices with jam or peanut butter
• Makes excellent breakfast toast

How to Store:

• Room temperature: Store tightly wrapped for up to 3 days
• Refrigerator: Not recommended (can dry out bread)
• Freezer: Wrap well and freeze for up to 2 months
• To reheat: Warm slices in toaster or microwave briefly
• Frequently Asked Questions

Is this truly no-knead?
Yes. Just mix until combined—no kneading required.

Why is my bread dense?
Too much flour or not enough rise time can cause density. Keep the dough soft and allow full rising.

Can I make this in one loaf instead of two?
Yes, but increase baking time and use a larger loaf pan.

Can I use quick oats instead of rolled oats?
Rolled oats are best, but quick oats will work in a pinch (texture will be softer).

How do I know when it’s done?
The loaf should be golden and sound hollow when tapped on the bottom.

Crazy Bread Sticks

Soft, chewy breadsticks brushed with garlic butter and finished with Parmesan and parsley.

Breadsticks were always a favorite in our house, especially when we’d go out for pizza or pasta. But my mom believed that most restaurant foods could be made just as well—if not better—right at home. Breadsticks were one of those things she enjoyed making from scratch.

With simple pantry ingredients and a little patience while the dough rises, you can create soft, flavorful breadsticks that are every bit as delicious as the ones from your favorite pizza place. These homemade breadsticks bake up tender and chewy on the inside with a lightly crisp crust on the outside.

Brushed with garlic butter and sprinkled with Parmesan and parsley, they make the perfect companion for pasta dinners, soups, salads, or even just a warm snack straight from the oven.

Ingredients:

1 3/4 c. warm water
2 1/2 tsp yeast
2 tsp. sugar
4 c. flour
1 1/2 tsp. salt
2 Tbs. olive oil
3 Tbs. butter, melted of softened
1/2 tsp. garlic powder
2 garlic cloves, or more, finely minced
1 Tbs. parsley
3 Tbs. Parmesan cheese

Directions:

Preheat the oven to 375°F and line an 11 × 15-inch baking sheet with parchment paper.

In a large bowl, combine the warm water, yeast, and sugar. Stir gently and allow the mixture to sit in a warm spot for about 10 minutes, until it becomes foamy. This shows that the yeast is active.

Stir in 1½ cups of the flour and mix well with a wooden spoon. Add the salt and olive oil and stir until combined.

Gradually add the remaining flour, mixing until a soft dough forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.

Place the dough back into the bowl, cover with a towel, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.

Turn the risen dough out onto the prepared baking sheet. Using your hands or a rolling pin, press the dough into a large rectangle.

For thinner breadsticks, press the dough to about ¼ inch thick. For thicker breadsticks, leave it closer to ⅜ to ½ inch thick.

Use a pizza cutter to slice the dough into 1-inch-wide breadsticks. Leave them side by side on the pan.

Cover the pan with a towel and allow the dough to rise again in a warm place for 1 to 2 hours, until puffy.

Bake for about 18 minutes, or until the breadsticks are lightly golden.

While the breadsticks bake, combine the butter, garlic powder, and minced garlic in a small bowl.

As soon as the breadsticks come out of the oven, brush the garlic butter generously over the tops. Sprinkle with Parmesan cheese and parsley.

Serve warm and enjoy!

Quick-Rise Option:

If you’re short on time, you can speed things up:
Use instant yeast instead of active dry yeast (same amount).

Skip the first long rise. After kneading, cover the dough and let it rest for 20–30 minutes in a warm spot.

Shape, cut into breadsticks, then let them rise on the baking sheet for 30–40 minutes, until puffy.

Bake as directed.

This won’t develop quite as much flavor as a long rise, but the breadsticks will still be soft, fluffy, and delicious.

Make-Ahead Option:

These breadsticks are great for prepping in advance:

Overnight Dough Method

Prepare and knead the dough as directed.

Place it in a lightly greased bowl, cover tightly, and refrigerate overnight.

The next day, let the dough sit at room temperature for 30–45 minutes, then shape, cut, and allow the dough to rise until doubled.

Bake as directed.

Freezer-Friendly Option:

Shape and cut the dough, then freeze the unbaked breadsticks on a baking sheet.

Once frozen, transfer to a freezer bag.

When ready to bake, thaw in the refrigerator overnight or at room temperature until puffy, then bake as directed. 

Tips for Best Success:

• Use warm water around 105–110°F to properly activate the yeast.
• Knead the dough until it feels smooth and elastic for the best texture.
• Let the dough rise in a warm, draft-free place.
• Brushing the breadsticks with butter immediately after baking helps the toppings stick and adds flavor.

Variations and Substitutions:

• Mozzarella or Asiago cheese can be used instead of Parmesan.
• Add Italian seasoning to the butter mixture for extra flavor.
• For cheesy breadsticks, sprinkle shredded mozzarella over the dough during the last few minutes of baking.
• For a sweeter version, brush with butter and sprinkle with cinnamon sugar instead of garlic and cheese.

Serving Suggestions:

These breadsticks are wonderful served alongside pasta dishes such as spaghetti, lasagna, or baked ziti.

They also pair well with soups like tomato soup, minestrone, or creamy chicken soup.

Serve them with marinara sauce, ranch dressing, or garlic butter for dipping.

They make a perfect addition to a salad dinner as well.

How to Store:

Refrigerator:
Store leftover breadsticks in an airtight container at room temperature for up to 2 days.

Reheating:
Reheat them in a 350°F oven for 5–7 minutes to refresh their texture.

Freezer:
Breadsticks can also be frozen for up to 2 months. Reheat from frozen in a warm oven until heated through.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount and you can shorten the rising time.

Can the dough be made ahead of time?
Yes. The dough can be refrigerated overnight and baked the next day.

Why didn’t my dough rise?
The yeast may have been inactive, or the water may have been too hot or too cold.

Can I freeze the dough?
Yes. Shape the breadsticks and freeze them before baking. Thaw and allow them to rise before baking.

 Pull Apart Garlic Bread

 

We love the taste of garlic at our house.  And that is a good thing because garlic is healthy for you.  This is an easy recipe so you can make your own garlic pull apart bread.  This fluffy bread is rich with the flavors of garlic, and butter.  

Garlic has been around for thousands of years. It can help protect you for a cold, It contains allicin, which acts as an antibiotic. It is good for your heart, it can help protect the liver from damage, improve bone health and protect against cancer.  

Dough

1/2 c. warm water
1 pkg. active dry yeast
1 Tbs. honey or sugar
1/2 c. warm milk
3 c.  flour
2 Tbs. butter, softened
1 tsp. salt

Garlic Butter Topping

5 Tbs. butter
2 to 4 cloves garlic, finely minced
1 tsp. parsley
2 tsp. Italian seasoning
1/4 tsp. salt

Directions

Set oven temperature to 350° when ready to bake. One 8 x 4 inch loaf pan, greased or buttered.

In a large mixing bowl, combine water, yeast, and honey.  Place in a warm location for 8 to 10 minutes until foamy.  

Add in milk, 1 cup flour, butter, and salt. Beat with a wooden spoon for 1 to 2 minutes. Gradually stir in the remaining flour until the dough becomes too stiff to stir.  

Turn the dough out onto a lightly floured surface.  

Knead the dough for 8 to 10 minutes until the dough is smooth and elastic.  Add more flour as needed. 

Place the dough into a lightly greased bowl. I use the same bowl that I mixed the dough in. Cover the bowl with a tea towel and place the bowl in a warm location until doubled in size.  This can take about an hour or a little longer depending on how warm the location is.

Make the garlic butter:

In a small saucepan, over low heat, melt the butter. 

Stir in the garlic, parsley, and Italian seasoning. Cook over low heat for 2 minutes, stirring frequently, so the garlic and butter do not burn.  Remove from heat and set aside while you shape the dough.

Turn the dough out onto a lightly floured surface.  Cut the dough into small 1 inch pieces.  Dip the bread into the warm, but not hot, garlic butter. Coat all sides of the dough pieces in the garlic butter, then, place them into the prepared loaf pan. Continue until every piece of dough is coated with the garlic butter and piled into the loaf pan.

Cover the pan with a tea towel and place it in a warm location for about an hour. Let rise until doubled in bulk.  Remove the tea towel.

Place the loaf pan in the oven and turn the oven on to 350°.  Bake for 30 to 35 minutes, or until golden brown.   

Baste the remaining butter mixture over the pull apart bread after you remove it from the oven.  You can also dip the pieces of bread in the butter mixture as well. Let rest for about 10 minutes before removing the pull apart bread from the pan.

Serve and enjoy.  They are always the best while warm from the oven.  

Potato Yeast Bread

If you like bread and if you like mashed potatoes, this bread recipe gives you the best of both flavors.  

Potato bread has a slightly different flavor than regular white bread.  It has a slightly sweet and earthy flavor.  The texture is more dense, yet it is moist. It tastes like a cross between white bread and mashed potatoes.

Ingredients

1 pkg. yeast or 1 Tbs. yeast
1/2 c. warm water, 110 to 115°
4 Tbs. sugar
2 c. milk, warmed
2 eggs, beaten
1/4 c. butter, softened or olive oil
1 c. mashed potatoes
1 tsp. salt
5 c. bread flour
butter

Directions

Oven temperature 350°. Grease two 8 by 4-inch loaf pans

In a large bowl, combine yeast, water and 1 tablespoon of the sugar.  Mix to combine and place in a warm location for the yeast to bloom.  This takes about 10 minutes.

Mix in warm milk, eggs, butter or oil, mashed potatoes, salt and 2 cups bread flour.  Beat well with a wooden spoon, or about two minutes. You can also use a mixer that has a dough hook attachment.

Continue to add more flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured board. Knead for about 10 minutes, adding more flour as needed, until the dough is smooth and elastic.  The dough should be slightly sticky to the touch.

Lightly grease or oil the bottom and sides of a large bowl. Place the dough in a lightly oiled bowl and then turn the dough over, so all sides of the dough are oiled. We use the same bowl that we kneaded the dough in.  

Cover the bowl with a sheet of plastic or a tea towel.  Place the bowl in a warm location for about 90 minutes, or until the dough has doubled in size.

Punch dough down. Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes. 

Divide the dough into two equal portions. Shape each half into a loaf and place in prepared loaf pans.

Cover and let rise in a warm location until doubled in size. 

Bake for 30 to 40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped with your finger.  

Remove from pans and rub some butter over the tops of the loaves.  We take a stick of butter and run it over the top of the hot loaves. 

Place the bread on racks until cool.  

Try to let them cool completely before slicing.

Homemade Bread

Homemade Bread, Two Loaves

We no longer buy our bread at the store. The bread that you buy does not spoil, so that lets you know it has plenty of preservatives and chemicals in it.  It is so light, that you could eat the whole loaf and still not be full.  

This bread recipe is easy to make with just a few simple ingredients.  Nothing tastes better than warm, freshly baked bread from the oven.

Ingredients

2 cups warm milk

1 package or 2 1/4 tsp. instant yeast

1 tsp. baking powder

1 egg, room temperature

3 Tbs. sugar

4 1/2 to 5 c. flour

1 tsp. salt

1/2 cup or 1 stick, butter, softened

Olive oil

Butter for the top

Directions

Heat oven to 375°. Grease two 8.5 in x 4.5 in x 2.5

In a large bowl, combine milk, yeast, baking powder, egg and sugar. Set in a warm location for about 5 minutes to allow the yeast to bloom

 

Add 2 cups flour, and salt. Beat the dough with a wooden spoon, for 1 to 2 minutes.

Stir in softened butter.  

 

Add the remaining 2 1/2 cups flour.  Mix with a wooden spoon until it get too hard to mix.  Turn the dough out onto a floured surface.  Knead the dough for about 5 to 8 minutes, or until the dough is smooth and elastic.  You may need to add more flour to keep the dough from sticking. The dough should be slightly tacky.

Place the dough into a greased bowl.  Pour a little olive oil over the top of the dough and sides of the dough.  Cover the bowl with a tea towel and place in a warm location until the dough is doubled in size.   

Punch the dough down.

Divide the dough in half.  Form each half into loaves and place into prepared bread pans.   

 

Lightly oil the tops of the loaves with olive oil.  Cover with a tea towel, place in a warm location and let rise for about an hour or two, until doubled in size.

Bake the bread fo30 to 35 minutes, or until golden brown.  Remove from the pans and place the bread on a wire rack.  Put some butter over the top. We use a cold stick of butter to butter the top of the bread loaves with. 

Notes

You can also use part whole wheat flour to make this bread as well.  

Flour measurements are never exact.  It depends on the amount of moisture in the air and in the flour. 

Pizza Crust

This is a pizza crust that my son loves to make. It is easy and does not take a lot of time to make. This is a no knead crust and the rising time only takes about 15 to 30 minutes.  It is a soft chewy crust and it tastes so good.

Ingredients

1 c. warm water
1 pkg. yeast
1 to 2 tsp. sugar
2 1/2 c. bread flour or regular flour
1 tsp. salt
2 Tbs. oil

Directions

Heat oven to 400°. Lightly oil or grease a 15 x 10-inch baking sheet.

In a bowl, combine warm water, yeast and sugar. Stir to combine.  Place in a warm location for about 8 to 10 minutes to allow the yeast to bloom.

In a large bowl, combine flour and salt. Mix to combine with a whisk.  

Add yeast mixture and oil.  Stir with a wooden spoon until combined and all the flour is incorporated into the dough.  Cover the bowl with a tea towel or plastic wrap and place in a warm location. Let rise for 15 to 30 minutes, or until doubled. 

 Turn the dough out onto your prepared pan.  With buttered or oiled fingers, press or pat the dough out into the pan.  

Spread pizza sauce over the top of the crust. Add your favorite toppings like cheese, pepperoni, jalapeños, peppers, and onions.

Bake for 15 to 20 minutes, or until crust is lightly browned, and the cheese is melted and bubbly.

Notes

You can add spices to your crust during the mixing process.  Add some garlic, Italian seasoning, or cheese for a more flavorful crust.

Braided Easter Bread

This is a light and airy bread that is perfect to go along with your Easter dinner.  It is easy to make and one that your family will love.  This bread makes delicious French toast the next day.

Ingredients

1 pkg. yeast
1/4 c. warm water
1Tbs. sugar
1 1/3 c. milk
2/3 to 1 1/4 c. sugar (depending on how sweet you want your bread to be.)
1 tsp. salt
6 Tbs. butter
6 c. flour
1 tsp. vanilla
3 eggs, divided (Keep one egg to brush over the top of the dough if using the sliced almonds.)
1/3 c. sliced almonds (optional)

Directions

Oven temperature set at 350°.  Baking sheet lined with waxed paper. Grease or spray two 9 x 13-inch cake pans.

In a bowl, add water, yeast and 1 tablespoon sugar.  Stir to dissolve. Set in a warm location for about 10 minutes. This allows the yeast to bloom.

In a pot, combine milk, sugar, salt and butter.  Heat only until the mixture is lukewarm. Do not boil.  If the temperature goes over 110° or the milk will curdle.  The butter does not need to melt. Pour into a large bowl. 

Stir in 2 cups flour. Beat with a wooden spoon until smooth. 

Add in 2 eggs, vanilla and the yeast mixture.  Beat the mixture until smooth. This takes about 2 to 3 minutes.

Stir the remaining flour.  When the dough becomes too stiff to mix, turn the dough out onto a floured surface. Knead the dough, until the dough is for about 10 minutes until it is smooth and elastic. The dough should be slightly tacky, but not overly sticky that it sticks to your hand and your floured surface. 

Lightly grease, butter, or oil the bowl you made the dough in. Place the dough into the oiled bowl, turning once to ensure that all sides of the dough are lightly oiled. 

Cover with a tea towel and place in a warm location until doubled in size. This takes about 90 minutes, depending on how warm the location is. 

Punch the dough down, cover and let the dough rise again a second time. This will give you light and fluffy rolls. You can also skip this step if you are short on time.

Turn the dough out onto a lightly floured surface.  Divide the dough into 3 equal pieces. Roll each piece into a 16-inch rope. Place the dough rope onto your baking sheet. Repeat this step with the remaining 2 dough pieces, laying the dough side by side, close together. Press the dough together at one end. Braid the dough ropes together. Press the other end of the ropes together when you reach the end. Tuck both ends under to form a loaf. 

Cover with a tea towel. Place in a warm location until the dough has until doubled in size. This takes about an hour. 

In a bowl, beat one egg.  Brush the beaten egg over all the exposed surfaces of the dough braid.  Scatter the almonds over the top. Keep most of the almonds going down the middle of the dough. When the dough rises, the almonds will spread as the dough rises and then bakes. 

Bake 50 to 60 minutes, or until it is golden brown. The loaf should sound hollow when tapped. Cool 30 minutes before slicing.

 

 Homemade Bagels

Anymore, buying a bag of bagels at the store costs a lot of money. You can make your own bagels at a fraction of the cost and make them with as much or as little of the toppings that you like best. It's easy to have fresh, chewy bagels at home, whenever you want. 

Ingredients

1 1/2 c. warm water
1 Tbs. yeast
4 1/2 tsp. sugar
4 c. bread flour
2 tsp. salt

Directions

In a medium bowl, combine warm water, yeast and sugar together.  Set in a warm location for 5 to 10 minutes. This allows the yeast to bloom and show it is alive. 

In a large mixing bowl, combine bread flour and salt together.  Make a well in the center of the flour. 

Pour the yeast mixture into the well. Mix with a wooden spoon. The dough will be stiff and somewhat dry at first. Turn the dough out onto a floured surface. Knead the dough for 10 minutes, adding more flour as necessary. You will want a firm, stiff dough when you are done kneading.  You will know you kneaded the dough enough if when you pike the dough with your finger, it will slowly bounce back.

Place the dough in an oiled bowl. We use the same bowl that we mixed the dough in. Turn the dough to ensure that all sides are oiled. Cover and place in a warm location for about an hour or until doubled in size.

Punch the dough down and place on a lightly floured surface. Divide the dough into 8 equal portions.  If you want smaller bagels, divide the dough into 12 portions. 

Shape each piece of dough into a ball. With floured hands, press your finger into the center of the dough, going all the way through. Stretch the dough to form a ring shape, making the hole bigger, because it will shrink smaller as you cook them.  Place the bagel on a parchment lined baking sheet. Repeat with the remaining pieces of dough. Cover with a damp kitchen towel as you prepare the water bath.

Preheat oven to 425°.

Fill a large pot with water and bring to a boil.  Gently lower several bagels into the boiling water. Don't add too many. They should be in a single layer and have room to move around it. Once they float to the top, let them sit there for about a minute before turning them over. Boil for another minute.  If you prefer a chewier bagel, boil the bagels for 2 minutes on each side.

Remove the bagels from the water and place them back on the parchment lined baking sheet. Brush the tops of the bagels with some milk, cream or an egg wash.  Then dip the wet side of the bagel in the topping or toppings of your choice, or just sprinkle some toppings over the top of the bagels.  

Bake for 20 to 25 minutes until they are golden brown.

Cool on a wire rack, or slice them open while they are still warm and spread some butter or cream cheese on them.  Enjoy.

Notes

Add onions, dried blueberries chocolate chips, garlic or raisins to the dough. Toppings can include poppy seeds, cheese, sesame seeds, salt or Everything Bagel Seasoning.

If you want, you can add 1/4 to 1 cup honey to the water bath water. I do not do this because the price of honey is too high to use in this fashion.

Oatmeal Batter Bread

A quick and easy batter bread that does not require any kneading.  It has oatmeal, with a hint of cinnamon to make this bread special. This is a tender and soft bread, great for making sandwiches, toast, or just eating a slice of it plain.

Ingredients

1 c. boiling water
1/2 c. rolled oats
3 Tbs. shortening or butter
1/4 c. molasses
3 Tbs. powdered milk
2 Tbs. brown sugar or honey
1 1/2 tsp. salt
1 tsp. cinnamon
1 egg, slightly beaten
1 pkg. yeast
2 3/4 c. flour

Directions

Preheat oven to 375°. Grease an 8 x 4-inch loaf pan.

In a saucepan, bring water to a boil.

In a mixing bowl, combine rolled oats, shortening, molasses, powdered milk, brown sugar, salt and cinnamon. Pour in the boiling water or the warm milk. Stir to combine.  Set aside to cool until lukewarm.

Add egg to the oatmeal mixture. Beat well until thoroughly combined.

In a bowl, combine yeast and flour. Add half of the flour mixture to the oatmeal mixture.  Beat with an electric mixer for 2 minutes. Stir in the remaining flour. 

Spread the batter in the prepared loaf pan. 

Set in a warm location to rise until doubled in bulk. This takes about 90 minutes or a little longer depending on how warm your kitchen is.

Bake for 50 to 55 minutes, or until golden brown. Remove from pan and place the loaf on a wire rack to cool.

Notes

For a heartier, healthier bread, replace some of the white flour for whole wheat flour.  

For a decorative touch, sprinkle some oatmeal over the top of the dough before baking.

Overnight Buns

This is a large batch of buns. They turn out light, tender and flavorful. Start the buns in the afternoon, so you can bake them up the next morning. There is nothing better than waking up to fresh baked bread in the morning.

Ingredients

4 c. boiling water
2 c. sugar
1 c. lard or butter
1 Tbs. salt
1 pkg yeast or 2 1/4 tsp. yeast
1/4 c. warm water
1 Tbs. sugar
4 eggs, beaten well
14 c. flour

Directions

Start the recipe around 2 p.m.  Lightly grease 6 pans.  We use cake pans, but you can use what you like. This recipe makes around 6 dozen dinner rolls.

In a saucepan, heat water to boiling.  Add sugar, lard and salt.  Set aside to cool until it is lukewarm. 

In a large bowl, combine yeast, warm water and 1 tablespoon sugar. Set in a warm location to allow the yeast to bloom and to show that it is alive. 

Add 6 cups flour, eggs and the lukewarm water, sugar and lard mixture to the yeast.  Beat with a wooden spoon for a minute or two.  

Continue adding more flour until you have a firm, stiff dough. Turn the dough out onto a lightly floured board. Knead the dough for about 8 to 10 minutes until smooth.

Cover the dough and place in a warm location and let rise until doubled.  It should be doubled at around 5 or 6 p.m.

Punch dough down. Allow the dough to rise a second time. This time, it should be fully raised by 9 or 10 p.m.

Shape the dough into buns. The buns should be about the size of an egg. You don't want to make them too large because they will rise. 

Set the buns on the counter and cover them with tea towels. 

When you get up in the morning, preheat the oven to 350°. By now, the buns should be nicely risen

Bake each pan of buns for about 15 minutes.  Keep a close eye on them toward the end of baking time, as ovens do vary.

Serve and enjoy.

Notes

You can also use this recipe to make crescent rolls, cinnamon braid, cinnamon rolls or caramel rolls. So if you don't want all bread buns, you can make other delicious bread products.

6 Loaves of White Bread

Our family loves homemade bread. This is a big batch of bread that we make every other week. Bread you buy at the store never fills a person up as it is mostly air.  It reminds me of an angel food cake. But the bread you make yourself does fill you up and it is delicious.

Ingredients

3 pkg. yeast or 2 Tbs. yeast
7 1/2 c. warm water, divided
9 Tbs. sugar, or honey, divided
18 to 20 c. flour, divided
2/3 c. dry milk powder
2 Tbs. salt
1/2 c. oil or butter, melted

Directions

Grease six 9 x 5-inch bread pans.  

In a medium bowl or large cup, combine yeast, 1/2 c. warm water, and 1 tablespoon sugar. Place in a warm location for about 8 to 10 minutes, so the yeast can proof, or show that it is alive. 

In a very large bowl, combine 12 cups flour, the remaining sugar, dry milk powder and salt. Mix so the ingredients are distributed evenly. 

Pour in the yeast mixture, water, and oil. Beat with a wooden spoon for a minute or two. 

Mix in the remaining flour until you have a soft dough. Turn the dough out on a lightly floured surface. Knead the dough, adding more flour as necessary. You'll want the dough to be slightly tacky, but not sticky.  Knead the dough for 10 minutes, or until it is smooth. 

Grease or oil the bowl that you mixed the dough in.  Place the dough in the bowl and turn the dough over, so all sides of the dough are oiled. Cover with a tea towel or sheet of plastic. Set in a warm location until doubled in bulk. This can take up to 1 1/2 to 2 hours, depending on how warm the location is. 

Punch dough down and allow it to rise for 30 minutes. 

Turn the dough out onto a clean surface and divide the dough into 6 equal portions. Working with one loaf at a time, roll the dough out, keeping the narrow end as wide as the loaf pan is long. This helps to remove the air bubbles. Starting at the narrow end, begin to tightly roll up the dough. Place the loaf into the prepared bread pan. Lightly oil the top of the bread. Place the loaf pan in a warm location to rise.  Repeat with the other dough pieces.  Let the bread rise until doubled. This takes about 1 1/2 hours.

Bake at 350° for 30 to 35 minutes, or until the tops are golden brown.  The loaves should sound hollow when tapped with your finger. 

Butter the tops by running a stick of butter over the top. Place on wire racks to cool completely. We put our bread in bread bags. Keep the loaves in the refrigerator or freezer until you are ready to eat them.

Notes

Instead of using all white flour, you can use some wheat flour instead. 

For more flavor, add in 2 eggs with the water and oil. 

You can add more milk powder. If you want to use half whole milk for half of the water, you can do that too. Just make sure the milk has been warmed on the stove before you add it in. 

The amount of flour you use will vary each time you make bread. It depends on the day and how much humidity there is. 

If you don't have a large oven to bake the bread all at once, put half of the loaves in a cooler location.