Homemade is ALWAYS better!

Breaking my rules already, but that is ok. I am really excited about my new habit and thought I would share the recipe AND a picture.

 I have a new set of friends that have encouraged me to live a new healthier me. Never a bad thing. When I looked on the back of the bread we were eating I was a little scared. SOOO I thought I would make my own. No fuss. No chemicals. Just taste! So fresh you can almost smell it!

I use a bread maker just to do the dough, because I have a weird thing about my hands getting dirty. (don't judge me) After all the hard work has been done and the first little bit of rising has taken place, I take it and divide it into loaves and put them in pans. No two are a like. I love it! See the little seam in the middle of that one! It just shows it was loved!!!

Throw them in the oven for 30 min at 350. When I pull them out, I immediately roll a stick butter on the top and it gives it some more yumminess. I also feel like it helps the top of the bread "crust" a little bit better. (BUTTER people not margarine. Don't get me started on margarine..not today.)
The total time it takes is probably two hours. Most of that two hours is rising.

The low down:

2 cups of warm water (still needs to be cool enough to run your fingers in it)
2/3 cups Organic White Sugar (I haven't tried brown sugar yet...that is coming soon)
1  1/2 Tablespoons Active Dry Yeast or 1 packet
1 1/2 teaspoon Sea Salt (less sodium)
1/4 Cup unsalted butter or 1/2 stick (or use salted butter and leave the salt out)
6 Cups of Organic Bread Flour (none of that bleached, enriched garbage please)

Then I usually add just a small about of Milk (probably about a Tablespoon). Something about it just makes it smooth.

The water, yeast, sugar, salt and butter really need to be together FIRST. The yeast needs to start doing its job of "yeasting". (I guess. I doubt that is even a word) Then when you get that all good and mixed then S.L.O.W.L.Y start adding the flour, to fast and you will end up with a big dry ball of yuck. Then then rolling and kneading...and rolling and kneading. And rolling and Kneading. Then just when you think you are done....roll it and knead it some more. (See why I use the bread maker!) Then let it rise. TWICE its size. punch it and knead it again. This time not to much. Divide it and then put it into the bread pans. (not to be confused with BED pans) Remember that the bread needs to rise 1" above the rim. Then throw those bad boys in the oven for 30 minutes.

**Warning they will come out and be SCREAMING to be eating. Resist the URGE to eat the whole loaf.**

Then eat and enjoy. Best Bread you will ever eat! Promise.