Never-Fail recipe for homemade bread

There is nothing like the smell of baked bread House float in the House. There was this kind of "I love you" smell.

Some of us are lucky enough to have bread manufacturers. Especially those of us who live abroad that can really move them back to say France.

So we need hard if fate as our grandmothers: he kneading, mount... and get our hands which is just a little more dirty.

But it is when you feel really as you're cooking.

If you are looking for a recipe for bread melting in your mouth that requires no additional equipment, then no further search.

The following recipe is a favorite family, which has been transmitted from one generation to another West Virginia. I still have memories of my grandmother's cooking bread of this heavenly food and let me get the first Quartet hot slathered with butter.

This House bread makes all our holiday tables, take the time to make it worthwhile.

Although I live just five houses my Boulanger (French), where the first bread fresh baguettes, croissants are a way of life, no Boulanger can beat this bread.

In addition, this bread freezes well so that you can make in advance and thaw the whenever you want. An asset in the holiday rush.

Added that this recipe for your holiday will be the best present you can offer them. So take a few minutes to beat the dough. Let it while you write that your Christmas cards and then slip into the oven and cook. And we are ready with butter and the knife in the hand when it comes out. You won't regret it. Thank you Grandma!

Never-Fail recipe for homemade bread

In fact, this bread does not require any kneading dough preparation is quite simple. Need a quantity just in time to climb, but less than an hour to cook in the oven.

1 Cup package (Boulanger) (60 ml) of water, yeast? lukewarm1 ? v. Crisco soup or vegetable fat1 teaspoon salt? Cup (130 g) sugar2 cups (500 ml) boiling water5-6 cups flour 1 1/4-1 1/2 l)

Combine the yeast and water; ? Cup let stand until dissolved (about 15 min.). In a large bowl combine Crisco, salt, sugar and boiling water. Mix and cool. Stir the yeast mixture.

Add the flour in increments, working flour on hand until the dough is rigid. Form the dough into a ball. Grease a large bowl, add the dough, high fat dough and let rise covered with a towel to double in size (approximately two hours).

Divide in two equal balls pulp. Grease a bread pan and bake in the oven at 350 degrees for 30 to 45 minutes. Let cool 10 minutes before removing the pan.

"Anne Dessens is the editor-in-Chief and founder of Anne Dessens.com website success through personal development in key areas of life: food, exercise, health, self-improvement and emotions."