Why You Should Make Homemade Bread

There is just something special about making your own homemade bread that just feels right. Yes, there have been seasons of life when I bought bread, but I have always gone back to making my bread homemade. There are many reasons you should make homemade bread, and I wanted to share them with you.

I have been making my own bread for over 50 years. I even bought all of my daughters their very own bread-making machines, so they could learn to make bread and spoil their families! Bread Machine Bread: How to Make It.

Why should I make homemade bread?

I think at this point, making your own bread is just the smartest thing you can do. Stock up on all of the ingredients and keep them stored in your pantry, ready to use. When a snowstorm, pandemic, or even a hurricane hits, you can be prepared to make the base for a great meal without running to the store. Here’s the deal: get prepared now, so you are ready for whatever comes your way. That means being particularly prepared to help feed your family by knowing how to make bread.

You never know when things will get dicey, and the local grocery store will be closed or out of bread. When things get tough, it seems like the grocery stores are the first to be overrun with people who haven’t planned ahead and stored food and water. Don’t be one of those; have ingredients on hand so you can feed your family a loaf of bread, and make that bread healthier, too.

1. Fresh and Flavorful

Homemade bread offers the unbeatable advantage of being fresh out of the oven. The aroma and taste of warm bread can’t be compared. I’ve been told my bread is a hit with little ones and older folks alike. Everyone seems to enjoy a good slice of homemade bread. Easy To Make Bread For One

When they were growing up, our girls looked forward to a slice of homemade bread when they got home from school. Put a little butter and honey on top, and they were all smiles.

2. Control over Ingredients

When you make bread at home, you have complete control over the ingredients. You can choose high-quality flour, organic whole grains, and add-ons like seeds or herbs to ensure a healthier, more nutritious loaf. Making White Bread Ingredient Bags. I freeze my ingredients in these. Many of us have to watch our sodium intake. While making your own bread, you can adjust the salt added as you strive for lower sodium levels to make it healthier for you, understanding it may change the flavor slightly.

3. Custom Make the Bread

Making homemade bread lets you customize it to your preferences. You can experiment with different flavor additions, textures, and shapes, making each loaf a unique creation. One of my favorite bread varieties to make is The Best Banana Bread & Muffins. You can also make cinnamon buns, zucchini bread, various nut breads, sourdough bread, and, for those affected by gluten, make some gluten-free bread using slightly different ingredients.

4. Health Benefits

Commercial bread often contains additives, preservatives, and artificial ingredients. By making bread at home, you eliminate unnecessary and potentially harmful additives, resulting in healthier food for you and your family. French Bread In One Hour. For me, fewer additives mean sticking to the basics you need for a healthy loaf of bread; feel free to add ingredients that enrich flavor, texture, and nutritional value.

Note that homemade bread lacks preservatives to extend its shelf life, so plan to consume it within the next few days to keep it fresh and wholesome.

5. Economical

Baking your own bread is cost-effective in the long run. The basic ingredients required to make bread, such as flour, yeast, and water, are inexpensive and widely available. 20 Staple Pantry Items for Making Cheap Meals; By adding things like eggs, dairy products, spices, and flavorful toppings, you can make it more like artisan bread, but the cost per loaf will increase.

6. Therapeutic and Relaxing

When you knead bread dough, it can be therapeutic and stress-relieving. The process of making bread allows you to slow down, focus on the task at hand, and enjoy the mindfulness of creating something with your own hands. How To Make Bread In A Thermal Cooker

A stand mixer can mix things up very quickly and turn the project into short work. But kneading the dough at least part of the time brings joy to my heart.

7. Creative Outlet

Homemade bread offers endless opportunities for creativity. From shaping intricate designs to incorporating a variety of flavors, you can unleash your inner artist and have fun while baking. How To Make A Sourdough Starter + Bread. Using different flours, like white flour and whole-grain flours, including whole wheat flour, certainly changes the texture of bread varieties but still maintains the quality fiber content we need.

8. Family Bonding

Baking bread together can be a wonderful activity for the whole family. It provides an opportunity for bonding, collaboration, and shared joy as everyone gets involved in the process.

9. Reduced Waste

By making your own bread, you can reduce the packaging waste associated with store-bought bread. You can also avoid buying bread that goes stale quickly, reducing food waste. Food Storage Tips for Your Groceries and Leftovers

10. Impressive and Rewarding

Serving homemade bread to friends and family is a surefire way to impress them. The sense of accomplishment and pride you feel when you present a delicious loaf you made from scratch is truly rewarding. Soda Bread: Step-by-Step How To Make It

What’s the secret to making homemade bread?

Allow the dough to rise in a warm environment for the recommended time. The ideal temperature for proofing is around 75°F (24°C). Proper proofing allows the yeast to work its magic, resulting in a lighter and fluffier loaf. I have noticed that if you live in a place with a lot of humidity, it can be difficult to make bread, but I just add a little extra flour.

What can I use as a topping for my homemade bread?

• Butter – A classic choice, spreading a pat of butter on warm bread enhances its flavor and adds a rich, creamy touch.
• Jam or Jelly – Sweet fruit preserves like strawberry, raspberry, or apricot add a burst of sweetness to your bread.
• Nut Butter – Peanut butter, almond butter, or cashew butter are fantastic options for adding a creamy and protein-packed spread to your bread.
• Cheese – From sliced cheddar to creamy brie, cheese is a good option that pairs well with different types of bread.
• Avocado – Mashed avocado seasoned with salt, pepper, and a squeeze of lemon juice makes a fresh, healthy spread for your bread.
• Hummus – A popular dip made from chickpeas, tahini, garlic, and lemon juice, hummus adds a savory and creamy element to bread.
• Olive Oil and Balsamic Vinegar – Drizzling extra-virgin olive oil and balsamic vinegar over a slice of bread adds a tangy, flavorful touch.
• Pesto – Whether it’s classic basil pesto or a variation like sun-dried tomato or spinach pesto, these spreads bring a burst of herb flavor to the bread.
• Sliced Ham, Turkey, or Chicken – Create a tasty sandwich by layering your bread with your favorite deli meats and adding additional toppings like lettuce, tomato, and mayonnaise.

More Bread Recipes

• 3 Quick Bread Recipes You Will Love To Make
• Sourdough French Bread
• Soda Bread: Step-by-Step How To Make It
• Sourdough English Muffins

If you have FRESH INGREDIENTS, you can make bread!

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White Bread Recipe-No-Fail

Course Bread

Cuisine American

Prep Time 15 minutes minutes

Cook Time 27 minutes minutes

Total Time 42 minutes minutes

Servings 8 loaves

Author Linda Loosli

Ingredients

• 4 cups warm milk-microwave in glass container 2 minutes
• 8 tsp. SAF Instant Yeast
• 4 eggs
• 1/2 cup Oil (I use Olive oil)
• 8 teaspoons dough enhancer (optional)
• 3 tsp. Sea Salt
• 2 cups sugar
• 1 cup warm water
• 13-14 cups white bread flour

Instructions

• I start with a Bosch Mixer although you could make this in a bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl.
• I then add the eggs and lightly mix them in the Bosch so the eggs do not “cook”. Then I add the warm milk and flour slowly.
• I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl.
• I knead for about 7-8 minutes.
• I place the dough in a greased bowl and cover with plastic wrap.
• I let the dough rise until it is double in size.
• I punch down the dough then cut the dough into seven pieces, mold them, and place these in greased pans.
• I let it rise once again (using the same plastic wrap) until it doubles and then I bake them at (350°F) = (176°C) degrees for 27 minutes. I lightly butter the tops of each loaf after baking while cooling on wire racks.
• I store the loaves in bags and freeze the other loaves we will not eat in 3-4 days. Remember this bread has zero preservatives so it will go bad within 3-4 days.

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White Bread: 2 Loaves

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 27 minutes minutes

Total Time 42 minutes minutes

Servings 2 one pound loaves

Author Linda Loosli

Ingredients

• 1 cup warm milk
• 2 tsp.  SAF instant yeast
• 2 tsp. dough enhancer (optional)
• 1 egg
• 1/8 cup oil-I use olive oil
• 3/4 tsp. sea salt
• 1/4 cup sugar
• 1/4 cup warm water
• 3 to 3-1/2 cups white bread flour

Instructions

• I start with a Bosch bread mixer, although you could make this in a bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl.
• I then add the eggs and lightly mix them in the Bosch so the egg does not “cook”.
• Then I add the warm milk and flour slowly. I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl.
• Then knead the dough for about 7-8 minutes. I place the dough in a greased bowl and cover with plastic wrap.
• Let the dough rise until it's double the original size. Then punch down the dough and make it into loaves and place these in greased pans (this recipe makes two-1-pound loaves).
• I let it rise once again (using the same plastic wrap) until doubled in size.
• Remove the plastic wrap and bake them at (350°F) = (176°C) degrees for 27-30 minutes. I lightly butter the tops of each loaf after baking and remove them from the pans.

Notes

HOW TO MAKE SCONES aka Fry Bread

1. I start with a very large skillet and heat the oil one to two inches deep until I can spritz a few drops of water into the oil ever so carefully, then I know it’s hot enough.

  2. You will start with one ball of dough about the size of a tennis ball, maybe a little smaller, but bigger than a golf ball.

  3. Then mash the dough with the palm of your hand on a greased countertop and use a rolling pin to roll the dough from the center out. You keep rolling from the center out until they are very thin.

   4. Then place them in the hot oil really carefully because the oil will splatter. Here’s the deal, yes, it’s a big mess, but I’m talking about memories right now.

   5. Adults and kids always love hot scones. You fry them until they are golden brown, and turn them over to cook the other side until that side is golden brown too.

Final Word

The next time you’re wondering why you should make homemade bread, remember these reasons. Learning how to make homemade bread is one thing, but we must also teach our kids and grandkids. Knowing what’s in your bread is a big deal, and you will know when you make your own. I’ve always stressed to my readers that they need to learn to make more meals from scratch. Learning to make your own homemade bread is a great start. May God bless this World, Linda

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How to Sprout Seeds at Home (Plus How Long Sprouting Seeds Last)

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How To Make Corned Beef In A Slow Cooker

It is that time of year again—the time when we start making my famous Corned Beef. I make this every single year for Mark and me. You can’t go wrong making this recipe because it brings back so many memories from years of tradition. You will love the simplicity of this recipe and how you can easily make it for your entire family. Let’s learn all about how to make Corned Beef.

When my daughters were young, it was important to me to have traditions on holidays. We made this dish, green French Toast, Green Milk, Green pancakes, Green bread, and Green Finger Jello. I have a few recipes below for my other St. Patrick’s Day traditions.

I quote Wikipedia: “Corned beef is not an Irish national dish, and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture and is often part of their celebrations in North America. The corned beef was used as a substitute for bacon by Irish immigrants in the late 19th century.”

In case you missed this post, Pulled Pork In A Slow Cooker, or this post, Soda Bread: Step By Step How To Make It

Kitchen Items You May Need

Only a few kitchen items are needed. We must have the ingredients to make the best dish possible. I love creating recipes that only call for a few tools!

• Slow Cooker or Instant Pot
• Cutting Board
• A Good Knife
• Baking Dish (for adding the crispy topping after cooking the meat)

Ingredients – Corned Beef

• Corned beef: A type of salt-cured beef made from brisket, round, or various cuts of meat, which are then pickled and cooked in a mixture of spices, vinegar, and water.
• Cabbage: A leafy green or purple biennial vegetable with a compact head of crinkly leaves.
• Carrots: A root vegetable that is typically orange in color. Has a delicious crunch and is high in beta-carotene, an excellent vitamin for eye health.
• Potatoes (medium-sized): Potatoes are a nightshade vegetable grown for their starchy edible tubers.
• White or Yellow Onion: Both have a distinct spicy flavor that adds a lot to a savory soup, casserole, or other dish. White onions are slightly stronger and pungent than yellow onions.
• Water: Water is used to wash the potatoes before cooking to help remove dirt from their surfaces. It is also used to tenderize meat and vegetables while cooking in the slow cooker.
• Mustard: A yellow condiment generally made from ground mustard seeds and vinegar.
• Brown sugar is a mixture of granulated white sugar and molasses. It’s added for flavor and to help maintain moisture. Brown sugar caramelizes as it bakes, creating a robust, rich flavor that makes this corned beef truly incredible!

How To Make Corned Beef

Step One: Remove Meat from Package – Place in Slow Cooker – Cook on Low for 10 Hours

Remove the outer plastic packaging from the meat, and place the meat in the slow cooker with the goodies from the seasoning and spice packet enclosed, and the juice from the bag. Completely cover the meat with water. The “foamy” white stuff you see is the salt from the meat solution of the package, thus, corned beef. Secure the lid on your slow cooker. I set my slow cooker for TEN hours on LOW the night before.

Step Two: Chop Potatoes, Carrots, and Onions

The following day, grab a cutting board and chop the potatoes, carrots (use the carrots shown below), and onions into wedges.

Step Three: Add Chopped Vegetables

Add the chopped vegetables to the slow cooker.

Step Four: Chop or Slice Cabbage

Chop or slice the cabbage as shown below. I only used about 3/4 of the large cabbage I purchased.

Step Five: Cover Veggies with Cabbage – Cook 6 Hrs on High

Cover the vegetables with the cabbage, then set the slow cooker to HIGH for another 6 hours. You will add more water if needed.

Step Six: After Cooking, Remove Corned Beef, Place in Baking Pan

After cooking the corned beef in the slow cooker or Instant Pot, transfer it to a greased baking pan.

Step Seven: Heat Oven to (350°F ) = (176°C)

Here is a nifty trick for making corned beef look fabulous: Heat your oven to 350°F (176°C) and place the meat on a shallow, greased pan, fat side up. Lather the fat with mustard and sprinkle with 1/2 cup brown sugar.

Step Eight: Bake for 20-30 Minutes

Bake for 20-30 minutes, until the brown sugar is crispy. This is the most tender recipe you will ever make. When finished cooking, the meat will be ‘fork tender’. Delicious!

Finished Product

Serve immediately with vegetables.

How To Make Corned Beef

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Corned Beef Slow Cooker Recipe

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 16 hours hours

Total Time 16 hours hours 15 minutes minutes

Servings 8 people

Author Linda Loosli

Ingredients

• 4 pounds Corned beef with seasonings included
• Cabbage-washed and sliced as desired
• 2 cups Carrots-washed and sliced amount desired
• 2 Potatoes-washed and cut into pieces desired
• 1 Large onion-peeled and chopped
• Water to cover corned beef
• ***Mustard and 1/2 cup brown sugar for the last 20-30 minutes to brown and crisp the top of the meat.

Instructions

• Remove the outer plastic package the meat comes packaged in and place the meat in the slow cooker with the seasoning packet enclosed and the juice from the bag. Completely cover the meat with water. Secure the lid on the slow cooker. I set my slow cooker for ten hours on LOW the night before.
• The next morning, grab a cutting board and chop the potatoes, carrots, and onions into thick wedges.
• Add carrots, potatoes, and onions to the slow cooker. Set the slow cooker to cook for another 6 hours on HIGH.
• Chop or slice the cabbage. I typically only use about 3/4 of the cabbage.
• Cover the vegetables with the cabbage and set the slow cooker to cook for another 6 hours on HIGH. You may add more water, if needed.
• After cooking the corned beef in the slow cooker or Instant Pot, remove the corned beef and place it in a greased baking pan.
• Here is an awesome trick that makes the corned beef look and taste fabulous. Heat your oven to (350°F) = (176°C) and place just the corned beef on a greased shallow pan FAT side up. Lather the fat with mustard and sprinkle with 1/2 cup brown sugar.
• Bake 20-30 minutes until the brown sugar looks crispy. This is absolutely the most tender recipe you will ever make. The meat will be 'fork tender' when finished cooking. Delicious! Serve immediately with vegetables.

Notes

PRESSURE Cooker Recipe:

*same ingredients as above*

1. Add your corned beef to your pressure cooker with the juices from the packaging plus one cup of water. Cook on high for 90 minutes and check for tenderness. If it’s still too tough, pressure for an additional 30 minutes.
2. Add the cabbage and vegetables of choice and pressure for another 15 minutes.
3. Remove the meat from the pan and do the same as above to give the meat a yummy texture and flavor.
4. Heat your oven to (350°F) = (176°C) degrees and place just the corned beef on a greased shallow pan FAT side up. Lather the fat with mustard and sprinkle with 1/2 cup brown sugar.
5. Bake 20-30 minutes until the brown sugar looks crispy. Serve immediately with vegetables.

What is Corned Beef?

In simple terms, Corned Beef is just a salt-cured brisket of beef. The term “corned beef” comes from the way the meat is cured. Corns of salt are used to cure the meat. This is what makes it so unique and so delicious.

What potatoes are best to use when making corned beef with vegetables?

I have tried a variety of potatoes over the years. It depends on the texture and flavor you want for your corned beef. Here is a list of the other potatoes you can use and the outcome you could expect.

• Yukon Gold potatoes: A classic, delicious potato. Known for its yellow flesh. When cooked, it has a creamy texture and rich, buttery flavor. 
• Russet potatoes: A potato commonly used in cooking. It has light brownish skin. When cooked, the flesh is fluffy, moist, and light. 
• Red potatoes: A beautifully red-colored medium-sized potato with smooth, thin skin. Very flavorful flesh. 
• Fingerling potatoes: A small potato in the shape of a finger. They have fragile and tender skin. When cooked, they have a very buttery, rich flavor.

How long can you keep it in the fridge after cooking?

After you make this traditional meal, you may wonder how to store it. You can store the corned beef in the fridge for at least 3-4 days. As the days go by, the texture of the corned beef may change, but it will still be good to eat.

How do I freeze it?

Did you know you can also freeze cooked beef? Once the meat is in a freezer-safe container, you can place it in the freezer for 2-3 months. Unthaw it in the refrigerator and warm up as you usually would.

How to store opened Corned Beef

Let’s say you opened a can of corned beef, but you are not ready to use it all. There is a way to store opened corned beef. If it is in an airtight container, you can store it (covered) in the refrigerator for 3-4 days. Canned foods have magical powers. I grew up on sandwiches made out of them.

What does Corned Beef taste like?

If you were biting into Corned Beef for the first time, you would taste something sweet and sour. It has a very meaty, salty flavor. Corned beef undergoes a brining process that helps give it its distinctive flavor. Corned refers to the size of the salt used to create the beef.

How can I serve corned beef?

Corned beef can be served in a variety of delicious ways!

• Corned Beef Hash – A traditional dish from Ireland
• Reuben Sandwich
• Corned Beef Brisket
• Side of Mashed Potatoes
• Steamed Green Beans
• Boiled Potatoes
• Sauerkraut
• Apple Sauce
• Coleslaw

How do you pickle beef to make corned beef?

To pickle beef into corned beef, you must brine the meat in a mixture of water, pickling salt (curing salt/pink salt/kosher salt), sugar, and spices. Depending on the size of the beef, you will need to brine it for anywhere from 2 days to a week. I usually brine my beef for about 5 days.

The brine should include some combination of pickling spices such as peppercorns, coriander seeds, ginger, bay leaves, mustard seeds, allspice berries or juniper berries, cloves, and mace. I like to mix the spices in a small bowl until they are well combined.

Here is a general rule when making pickled corned beef.

• Rinse and dry the beef. I recommend the following cuts of beef: brisket, round, or any other cut.
• Place the desired cut of beef in a large pot. Cover the meat with a brine made of 4 quarts of water, 1 cup of pickling salt of choice, and 1/4 cup of a combination of pickling spices.
• Let the beef marinate in the brine for at least 5 days, stirring daily to ensure an even cure.
• After 5 days, rinse off the brine and place the beef into a large pot filled with cold water.
• Bring the water to a boil on medium heat.
• Once boiling, reduce the heat to low and let it simmer for a period of time with part of the lid slightly open, about 1 1/2 – 2 hours, until the meat is tender.
• Remove the beef from the broth and place it on a baking sheet or cutting board.
• Skim off excess fat, then shred the meat with your fingers or forks.
• The meat is ready to enjoy in a sandwich, a stew, or as a dip. Enjoy!

Why does corned beef have a ‘pink color’?

Although corned beef is known to be pink, that doesn’t necessarily mean the meat hasn’t been cooked thoroughly. I recommend using a food thermometer to check the internal temperature. When cooked, the meat should reach an internal temperature of 160°F (71°C) in the thickest part.

Corned beef gets its pink color from the nitrites used in the curing process. Nitrites help to preserve the meat and give it its distinct flavor and color.

Do you love this corned beef recipe? Check out these other recipes!

• Instant Pot® Beef Recipes: More than Beef Stew
• Dinner Rolls
• Easy Hot Chip Beef Dip

St. Patrick’s Day Traditions

Green Bread

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St. Patrick’s Day Green Bread

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 27 minutes minutes

Rising Time 1 hour hour

Total Time 1 hour hour 47 minutes minutes

Servings 8 loaves

Author Linda Loosli

Ingredients

• 4 Cups Warm Milk
• 8 Tsp. SAF Instant Yeast
• 4 Eggs
• 1/2 Cup Oil (I use olive oil)
• 3 Tsp. Sea Salt
• 1 Cup Sugar
• 1 Cup Warm Water
• 13-14 Cups White Flour
• 1 Ounce Food Coloring (Green for St. Patrick’s Day)

Instructions

• Start with a Bosch Mixer, although you could make this in a bowl. Put the yeast, warm water, salt, oil, and sugar in the bowl.
• Add the eggs and lightly mix it in the Bosch so the eggs do not “cook.” This is where I add the food coloring.
• Then add the warm milk and flour slowly.
• Continue to add flour until the bread dough pulls away from the sides of the Bosch bowl.
• Knead for about 7-8 minutes. Place the dough in a greased bowl and cover with plastic wrap.
• Let the dough rise until double the original size.
• Punch down the dough and make into loaves and place these in greased pans (I make eight-1-pound loaves).
• Let it rise once again (using the same plastic wrap) until it doubles and then bake them at 350 degrees for 27 minutes.
• Lightly butter the tops of each loaf after baking and remove from the pans.

Notes

I like to use different colors of food coloring for different holidays. It takes a whole bottle (1 ounce) of green food coloring for this recipe. ***You can cut the bread into circles, that’s really fun. You can also make French Toast with green bread, I love it!

I have to share this picture of my sweet granddaughter making green bread.

Green Finger Jello

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St. Patrick’s Day Finger Jello

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Fridge Time 2 hours hours

Total Time 15 minutes minutes

Servings 6 people

Author Linda Loosli

Ingredients

• 2 6-ounce boxes Jello Gelatin (choose any flavor of gelatin you want)
• 3 cups water
• 1/2 cup sugar
• 5 1-ounce packages Knox Original Unflavored Gelatin
• 2-1/2 cups cool water

Instructions

• Boil the Jello, sugar, and water (3 cups) stirring constantly.
• Dissolve the Knox Unflavored Gelatin by stirring in the cool water (2-1/2 cups) and set aside.
• After boiling the lime Jello, combine it with the Knox Unflavored Gelatin mixture and pour into a greased (spray with vegetable oil) 9-inch by 13-inch pan.
• Set in the refrigerator until it sets up and is ready to cut into cubes, or use cookie cutters.

Green St. Patrick’s Day Traditions

Milk, milk with green food coloring

Mashed potatoes with green food coloring

Green orange juice, add green food coloring

Green gelatin cut into Shamrocks

Pancakes, 1/2-dollar size (gold coins)

Green pancakes, pancakes with green food coloring

Green waffles with green food coloring

Cold cereal with green milk

Green breadsticks (bread dough with green food coloring)

Final Word

Now is your chance if you have never learned how to make corned beef. It is never too late to create new memories for your family. I have been making this Corned Beef recipe for years, and it is, without a doubt, a family tradition. Make this St. Patrick’s Day memorable by making this Corned Beef. It is so important to keep traditions like this alive. May God bless this world, Linda.

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