This Ha’Penny Friendship Bread is a comforting, classic yeast-raised loaf that offers a soft, airy interior and a satisfyingly chewy texture. Made with simple pantry staples like bread flour, sugar, salt, and active dry yeast, it relies on proper kneading and rising to achieve its signature lightness. The addition of warm water and oil creates a tender crumb that pairs beautifully with soups, stews, or simply with butter and jam. This bread is ideal for weekend baking projects when you have time to let the dough rise slowly, developing a rich, wheaty flavor. It’s a home-style staple that brings warmth to any table.
Ha’Penny Friendship Bread, Page 1
Description
This Ha'Penny Friendship Bread is a comforting, classic yeast-raised loaf that offers a soft, airy interior and a satisfyingly chewy texture. Made with simple pantry staples like bread flour, sugar, salt, and active dry yeast, it relies on proper kneading and rising to achieve its signature lightness. The addition of warm water and oil creates a tender crumb that pairs beautifully with soups, stews, or simply with butter and jam. This bread is ideal for weekend baking projects when you have time to let the dough rise slowly, developing a rich, wheaty flavor. It&# 226;ÂÂs a home-style staple that brings warmth to any table.Ingredients
Directions
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In a large bowl, combine 2 cups of the flour, sugar, salt, and yeast; blend well to distribute evenly.
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In a small saucepan, heat the water and oil together until very warm (120-130 degrees F).
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Pour the warm liquid mixture into the bowl with the dry ingredients.
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Beat at low speed until moistened, then beat at medium speed for 3 minutes to develop initial gluten structure.
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Gradually stir in the remaining 3 1/2 to 4 cups of flour, one half-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 lightly floured surface and knead for about 10 minutes until smooth and elastic.
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Place the dough in a lightly greased bowl, turning to coat the top with oil.
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Cover loosely with plastic wrap and a cloth towel.
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Let the dough rise in a warm place (80-85 degrees F) until light and doubled in size, which takes about 1 to 1.5 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 14 minutes.
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Shape the dough as desired for your loaf or rolls.
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Preheat oven to 375 degrees F (191ðC). Place shaped dough on a baking sheet.
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Bake for 30 minutes or until golden brown and internal temperature reaches 190 degrees F.
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Cool on a wire rack before slicing.
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 a plastic bag or bread box at room temperature for up to 3 days. For longer storage, wrap tightly in foil and freeze for up to 3 months.
Substitutions: You can use all-purpose flour instead of bread flour, though the texture may be slightly less chewy. Vegetable oil, canola oil, or melted butter can be used interchangeably.
Tips: Ensure the water is warm but not hot, as water above 130 degrees F can kill the yeast. If the dough feels too sticky, add more flour one tablespoon at a time. If it feels too dry, add water one teaspoon at a time.
