This Ha’Penny Friendship Bread is a beloved tradition of community and sharing, featuring a simple yet rich dough made with bread flour, sugar, and active dry yeast. The result is a tender, slightly sweet loaf with a beautiful golden crust and soft, airy interior. It’s incredibly versatile, making it perfect for toast, sandwiches, or simply enjoyed with butter. This recipe relies on basic pantry staples, making it an accessible project for bakers of all skill levels. Ideal for weekend baking sessions or as a thoughtful gift to pass along to neighbors, this bread embodies the spirit of homemade comfort. Its straightforward process ensures consistent results, delivering a warm, fragrant aroma that fills your kitchen while it bakes.
Ha’Penny Friendship Bread
Description
This Ha'Penny Friendship Bread is a beloved tradition of community and sharing, featuring a simple yet rich dough made with bread flour, sugar, and active dry yeast. The result is a tender, slightly sweet loaf with a beautiful golden crust and soft, airy interior. It&# 226;ÂÂs incredibly versatile, making it perfect for toast, sandwiches, or simply enjoyed with butter. This recipe relies on basic pantry staples, making it an accessible project for bakers of all skill levels. Ideal for weekend baking sessions or as a thoughtful gift to pass along to neighbors, this bread embodies the spirit of homemade comfort. Its straightforward process ensures consistent results, delivering a warm, fragrant aroma that fills your kitchen while it bakes.Ingredients
Directions
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Lightly spoon flour into measuring cups and level off to ensure accurate measurement.
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In a large mixing bowl, combine 2 cups of flour, sugar, salt, and yeast; blend well with a spoon.
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In a small saucepan, heat water and oil until very warm (120-130 degrees F.), but not hot enough to kill the yeast.
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Pour the warm liquid mixture into the flour mixture.
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Using an electric mixer on low speed, blend until just moistened, then beat at medium speed for 3 minutes.
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Stir in the remaining 3 1/2 to 4 cups of flour, one cup at a time, until the dough pulls cleanly away from the sides of the bowl.
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Turn the dough out onto a floured surface and knead by hand until smooth and elastic, about 10 minutes.
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Place the dough in a greased bowl, turning once to coat the top with oil. Cover loosely with plastic wrap and a cloth towel.
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Let rise in a warm place (80-85 degrees F.) until light and doubled in size, about 1 to 1 1/2 hours.
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Punch down the dough several times to remove air bubbles.
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Allow the dough to rest on a floured board covered with an inverted bowl for 10 minutes.
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Shape the dough into loaves or rolls as desired.
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Place shaped dough on greased baking sheets, cover, and let rise again until doubled.
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Bake in a preheated 350 degree F. oven for 25-30 minutes, or until golden brown and hollow-sounding when tapped.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1526.8kcal
- % Daily Value *
- Total Fat 19.8g31%
- Saturated Fat 2.8g14%
- Cholesterol 0.0mg0%
- Sodium 10021.5mg418%
- Total Carbohydrate 294.3g99%
- Dietary Fiber 10.9g44%
- Sugars 12.1g
- Protein 47.9g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Yeast Safety: Ensure water temperature is between 120-130ðF. Water that is too hot will kill the yeast, preventing the dough from rising.
Flour Measurement: For best results, spoon flour into the measuring cup rather than scooping directly from the bag to avoid packing it down.
