Grandma’s Bread

What a crazy week in this fast moving world!

While you are practicing some social distancing you can slow down and fill your house with the smell of freshly baked bread. For toast or sandwiches, this seems like the perfect time to learn how. Then smear a warm slice with butter and your favourite jam.

This recipe makes 4 loaves. I freeze 2 as soon as they are cool, so for my family of four this batch will get us through two weeks.


  • 1/2 cup warm water
  • 1 tsp honey
  • 2 tbsp yeast

Stir together in a 2 cup bowl and let sit for 10 min.

  • 3 1/2 cup warm water
  • 1/2 cup vegetable oil
  • 1 tbsp salt
  • 1/4 cup honey
  • approximately 10 cups of flour* **

In a stand mixer with the bread hook attached, mix together all ingredients and let it knead for 10 minutes until it has a smooth consistency.

*You can try substituting 1/3 whole wheat flour, or one cup ground flax or wheat germ. Or all 10 cups with a gluten free blend.

**start with 9 cups and gradually add up to 11 cups, until it kneads well and isn’t sticky.

Grease a large bowl with oil, turn out the dough into the new bowl and flip to coat. Cover loosely and let rise for 50 minutes or until it has doubled in size.

Punch down and form into 4 balls. Let rest 20 minutes.

Form into 4 loaves. You could experiment here and roll out the dough, spreading it with a garlic paste or cinnamon jam and raisins and then twisting, or making each loaf into 8 buns. Place the loaves into prepared loaf pans and cover loosely.

Let rise a second time for 50 – 55 minutes. Preheat the oven to 325°F. Let the loaves bake for 30 – 35 minutes or until they have a lovely golden crust and test done.

Let them cool a wee bit on a rack and then eat them!

Shown toasted with butter and Quince Jam. Enjoy!

Published by lambandchick

Lamb & Chick lives in Comox, BC and is a maker, mom and military spouse. I love to play in the dirt, grow food, sing and walk in the woods. My goal is to raise sheep and chickens and my favourite colour is white.

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