Oma’s White Bread
Oma (aka Nathan’s mom) is one of the most accomplished cooks I know, and her breads showed me what real homemade bread is supposed to be. Not too dense, not too light, cuts perfectly, rises wonderfully….amazing stuff. She makes bread every week and has all her life so I suppose she should know how by now! Here is her recipe for white bread. I have modified it slightly(in () below) since I started making mine every week, and I do it by hand instead of with a mixer. Feel free to modify yours to suit your tastes!
(yields 4 large loaves)
- 4 c. warm water
- 3 t. salt (4 tsp.)
- 1/2 c. canola oil
- ~1/2 c. liquid honey (3/4 c.)
- 2 eggs
- 12-14 c. white flour
- 2 T. (rounded) instant yeast
- (1/2 c. sour cream or cream)
- (1/3 c. ground flax)
I’ve adjusted these to suit what has been working best for me.
Mix the warm water, yeast and honey together. I like to do this first, because if you see a few bubbles, that means that your yeast is still good – hate to find out it isn’t after the bread doesn’t rise! In a large mixing bowl, mix the flour, salt and flax if you are using it. You can also pulse it a few times with the mixer if you’re using one. Add the water mix to the flour (start with 12 cups) and add the eggs, oil and cream to the measuring cup. Blend. Add to the bowl and mix all wet and dry ingredients together by hand or in a big mixer with the dough hook attachment. Beat until transparent. If necessary, add up to 2 c. more white flour.
Allow to rise until doubled in a
Knead down and then make loaves and allow to rise slightly over the pan.
Bake at 375 F until bottom is nicely browned. Bread bakes best in a convection oven, I’ve been told.
Slice and enjoy!