Bready bread bread

Its no secret that bread is my favorite food. I could live off of it (hence why the core can get difficult close to race season!) I decided to bake a loaf today. The recipe was:

2.5 cups warm water (110 degrees)
3Tbsp Sugar
2 Packages quick rise yest
6.5 cups flour
1 Tbsp salt
3 Tbsp lard (I used reduced fat butter)

Then typical bread making occured….

Mix the arm water, yeast, and sugar in a bowl until yeast is activated (started to bubble)

Then add in 2 cups of the flour, butter, and salt:

Add in 1/2 cup of flour of flour, mixing between each one, until a sticky dough is formed. Once that has happened, knead the crud out of that dough!

Then, place in a greased bowl, in a warm place for the infamous First Rise. Usually takes around 1 hour, you want it to be doubled in size. Here’s mine post rise:

Punch it down (my favorite part of makin’ bread!) and cut in half. I made a loaf and a pan of rolls. Do whatever you want with the dough (within legal reason) and cover to rise, AGAIN!

After about 40 minutes, it’s baking time. Dont punch them down this time, you will be sorry if you do. Put it in the oven (375 degrees) until brown and hollow sounding with tapped. I had the surprise of seeing the dough continue to grow while cooking, resulting in enormous dinner rolls and a heck of a loaf of bread.


Warm bread from the oven with melting butter on it, doesnt get much better than that!

I had a piece, headed out for my recovery run, then came back to have a chicken salad sandwich on a roll. so good!

Tomorrow involves a long run, in the middle of what appears to be a Nor’easter. And driving my sister in law and her boyfriend to the airport, coincidentally also in the middle of a Nor’easter!

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