GRANDMA’S LOAF BREAD RECIPE
The loaf bread is a recipe without butter or lactose, ideal for spreading with jam. I leave you the recipe that you can use for both sweet and savory.
Every morning my family always eats a toasted slice of loaf bread with jam of strawberries, peaches, usually homemade by me, much tastier. A smear of butter, a good coffee and milk, and the day starts off great.
Personally, I love making loaf bread because my son adores it, and trust me, the first toddler is not easy to please. When he tells me he loves my bread because he knows it’s made from the heart, I swear I melt 🙂
Let’s see how I made it, without butter or lactose, super light and soft to enjoy.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 cups Manitoba flour
- 1 cup plus 2 tbsps cups water
- 1/2 cup olive oil
- 1 egg
- 1 1/2 tsp instant yeast (12 grams of fresh yeast)
- 1 tbsp salt
Tools
I recommend these tools for the successful preparation of the recipe (ADV)
- Mold
- Mixer
Steps
If your yeast needs to be activated, subtract 50 ml of water from the total, warm it slightly, pour in the yeast with a teaspoon of sugar and let it activate for 15 minutes.
In a stand mixer bowl or with electric beaters, pour in the flour, egg, yeast, and oil, and start kneading with the hook.
Slowly add the water as well.
Knead until a ball forms that detaches well from the sides and let it rest for half an hour.
Now add the salt and mix.
Let it rise until doubled in size (it will take about 4/6 hours).
Deflate the dough and place it on a work surface: knead until forming a ball.
Now divide the dough into balls of about 100/120 grams (weigh the whole loaf and divide it by three or four, as you prefer) nb. I divided into 4.
Once divided into 4 pieces, form balls and place them in a lightly floured loaf pan.
Let it rise for another hour or so.
Once risen, preheat the oven to 392°F and as soon as it reaches temperature, bake for about forty minutes (it depends a lot on your oven’s power).
Once cooked, remove from the oven and let cool on a rack.
GRANDMA’S LOAF BREAD RECIPE is ready to be enjoyed slice by slice.
Storage
The loaf bread should be stored in special fragrance-saving bags.
