The smell of fresh bread baking is one of my favorite smells to have in my home.
Homemade bread is yummy to serve with soups and stews, don’t forget biscuits for breakfast, or a nice loaf to use with a delicious dip.
Unless you are doing a specialty bread, most of the ingredients you probably have in your pantry.
Bread is a staple food prepared from a dough of flour and water, usually by baking.
Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture.
Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration.
Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing.Source: Wikipedia – Bread
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Liquids are used to form the flour into a paste or dough. Water, or some other liquid, is used to form the flour into a paste or dough. Instead of water, recipes may use liquids such as milk or other dairy products (including buttermilk or yogurt), fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water.
Fats used to make bread dough are butter, vegetable oils, lard, or that contained in eggs, which affect the development of gluten in bread by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in bread dough, the lubrication effect causes the protein structures to divide.
Vintage Bread Recipes