Mama’s Mad Scientist’s T.B.B.E. Bread
My mom made a New Years Resolution in 2011. I know weird, huh? She committed to making all of her bread for an entire year. Loaves, dinner rolls, hamburger and hot dog buns. The icing on her cake is the most awesome cinnamon rolls known to mankind but that’s another post. We are talking bread here. A year without purchasing a single loaf. Zero. Zip. Zilch. Nada.
Not only did she accomplish a year, but she is still going! Yay Momma!
In that year, she perfected her bread recipe and boy oh boy is it good. I recently asked her to send it to me so I could make a batch and she did, but the first list of ingredients was off a bit because she does it on auto pilot and typed teaspoon instead of tablespoon and the first batch was tasty but the loaves were small and brick-ish. After some further consulting and reviewing and double checking, we got the ingredients ironed out and the second batch was Fa – bu – LOUS!
I raved and bragged about my delicious bread and received many requests for the recipe and with Mama Mad’s blessing I am bestowing it on you who chose to click on the link and be lucky enough to find one of the best bread recipes EVER. A good stand mixer is an awesome plus here, but it can certainly be done with a hand mixer and muscle.
T.he B.est B.read E.vah! (T.B.B.E.)
- 1-1/2 cups very warm water
- 1 cup Buttermilk
- 4 Tablespoons rapid rise dry yeast
- 1/3 cup corn oil
- 1/3 cup honey
- 3 eggs (room temp. and beaten)
- 1/3 cup sugar (optional)
- 3 Tablespoons gluten
- 3 cups flour
In your mixer bowl (or a large mixing bowl) combine all ingredients and mix just until all of the ingredients come together. (yep, throw the yeast and all into the bowl) Then let it stand until it’s bubbly and double in size. (This takes approximately 20 minutes)
** To make this a sweeter dough for hamburger, hotdog buns or sweet dinner rolls, use 1 cup of buttermilk & reduce water to 1-1/2 cups. Not sure why the dough is sweeter but it is & it’s good everyday loaf bread as well.
After the mixture has doubled, in a small bowl combine:
- 2 teaspoon baking powder
- 2 teaspoons to 1 Tablespoon salt
- 2 Tablespoon vinegar (white or cider)
This gets good and foamy. Immediately add it to the yeast starter mixture and start your mixer. Then, ; add 7 to 8 cups of flour one cup at a time. (Your mixer will want to go crazy and throw flour all over the kitchen if you don’t take it slow)
Add flour until the dough is barely sticky to the touch. Turn the dough out onto a floured surface and knead for 3 minutes. Add additional flour to keep dough from sticking to the counter and until the dough itself is no longer sticky.
Place dough into a large greased bowl and cover. Let it rise at least 30 minutes or until doubled in size. Punch it down, cover and rise a second time. Start your oven (see last line) here to be sure it’s heated and the warm stove top helps the bread rise after you cut into loaves.
Punch down after second rise, then cut into 4 loaves and place in greased loaf pans. (You can also make pull apart dinner rolls. Use two 9×13 cake pans. Or roll the dough out and make cinnamon rolls. Yep. Another post ) Cover the loaves and allow to rise 1/2 way up the pan.
Bake 25 minutes at 365 degrees in glass pans or 375 degrees in metal pans.