Amy’s Quick Bread
When I was a kid, homemade bread was all there was in my universe. There was NOTHING more incredible than a thick slice of bread, right out of the oven, slathered in butter and drizzled with honey. Truly, nothing. Whenever I saw my mom get the wheat grinder out or start greasing the bread pans, I knew the day would be good. That warm smell of bread would seep into every square inch of the house and push away any hint of trouble for the day.
Now as a mom myself, I wanted to make some homemade memories for my kids too. But my problem is that I generally AVOID recipes that have more than a few steps or ingredients. If it looks like a lot of work, count me out. So I had to find a bread recipe that worked for someone like me. I got a great one from my friend Amy Loughney, mother of 6, and best homemade bread maker in the world, aside from my mom.
Rest assured, this recipe is “BUSY MAMA” approved. And a great memory maker.
(Quick tip from Amy: if you use a little bit of oil instead of flour while kneading, the dough will turn out a little softer and more pliable when ready to form into a loaf.)
- 2 C warm water
- 1½ Tbsp yeast
- 3 Tbsp sugar
- 3 Tbsp oil
- 3 tsp salt
- 5 to 5½ C flour
- Mix together water, yeast, and sugar and let it proof.
- Add the oil and salt.
- Add the flour, one cup at a time, until the mixture forms a ball that is not sticky.
- Knead the dough for 5 minutes until soft and together.
- Let rest for 15 minutes while you grease the loaf pans.
- Section bread into two pieces, form smooth loaves, and place in greased pans to rise for 30 minutes, or until dough has doubled in size.
- Bake at 350 degrees for 30 - 35 minutes until top sounds hollow when you tap it.