Ms. Audrey's Homemade Bread

1 loaf or rolls servings Prep: 30 m Cook: 1 h Total: 5 h 30 m Intermediate
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Ms. Audrey's Homemade Bread
This is one of the recipes that I simply love - saving a heritage recipe for future generations. The submitter, Veronica, stood behind her husband’s mother, Ms. Audrey, and measured the ingredients before Ms. Audrey “threw it and mixed it in her bowl”. Made with flour, yeast, and love, this homemade bread has a soft texture perfect for any meal. In memory of Ms Audrey Bourque.

Ingredients

1 loaf or rolls servings
  • 2 cups lukewarm water
  • 1 packet of Fleishman's rapid rise yeast
  • 1 tbsp cooking oil
  • 1/2 tsp salt
  • 4 1/2 cup room temp flour

Step-by-Step Instructions

  1. In cup, mix 2 cups of lukewarm water and 1 packet of Fleischmann’s rapid rise yeast, mix well and let it activate for a few minutes.
  2. Add 1 tbsp of cooking oil and ½ tsp salt to cup, mix well.
  3. Coat large bowl with oil then dust with flour to keep dough from sticking.
  4. Add 2 cups of room temp flour and ingredients mixed in cup to bowl, mix well.
  5. Add another 2 cups of flour, mix well. Add another ½ cup of flour, mix well. The dough should start coming together at this point.
  6. Knead dough well for about 5-8 minutes, but do not over mix. If dough is sticky, add a bit more flour. The dough should be smooth and elastic.
  7. In large bowl dusted with flour, add dough to bowl and oil top of dough (just enough oil so dough does not dry out). Cover with clean towel and place in a warm area for 2 hours so dough can rise to double its size.
  8. Once dough has risen for 2 hours, oil the pan that bread will be baked in.
  9. Put oil on hands and on dough to keep from sticking, then make medium size dough balls and place in pan. Put oil on hands as needed.
  10. Cover again and let rise for another 2 hours in pan. Don’t forget to oil the top of dough to prevent drying.
  11. After the second rise (about 2 hours), preheat oven to 250°F and place bread inside oven for 2 minutes.
  12. After 2 minutes, turn oven up to 400°F and bake bread for 45 minutes to 1 hour, until golden brown on top and the loaf sounds hollow when tapped on the bottom.

Common Problems and Solutions

Q: Why is my dough too sticky to work with?

A: Add flour a tablespoon at a time while kneading. The dough should be slightly tacky but not sticking to your hands. Humidity can affect flour absorption, so adjust as needed.

Q: What if my dough doesn't rise?

A: Make sure your water is lukewarm (not hot, which kills yeast) and that your yeast is fresh. The "warm area" for rising should be around 75-80°F - try placing the bowl near a warm oven or in a sunny spot.

Q: Why does the recipe start the oven at 250°F?

A: This is Ms. Audrey's special technique - the low heat gives the bread a final gentle rise before the high heat sets the crust. It's an old-school method that creates a tender texture.

Tips and Techniques

Room temperature flour is important - cold flour can slow down the yeast. When checking if the dough has risen enough, it should be roughly doubled in size. The bread is done when it’s golden brown and sounds hollow when you tap the bottom of the loaf.

Ingredient Substitutions

  • cooking oil: melted butter or olive oil
  • rapid rise yeast: active dry yeast

Equipment Needed

  • large mixing bowl
  • bread pan or baking dish
  • clean kitchen towel
  • measuring cups and spoons

Historical Context

This recipe represents the oral tradition of Louisiana home baking, where recipes lived in the hands and memory of home cooks rather than written down. Veronica’s dedication to measuring and recording her mother-in-law’s technique preserves this culinary heritage for future generations.