Grandmother Bread

Here is the original Grandmother's Bread recipe. My wife's favorite. I decided it was finally time to actually type it in because I use it as the base for so many others. Of course, this is the one recipe I did not invent, however, the one listed below is mine for all intents and purposes as it is is different from the original. Click here for the link to the original recipe.

Grandmother Bread

Ingredients: 
1 1/2 cups warm water
2 tbsp honey, molasses, or sugar
2 tsp yeast
3 1/2 cups unbleached or bread flour
1 tsp salt

Directions:
1) Dissolve sweetener into water and add yeast to proof.
2) Sift flour to mixing bowl with salt and mix. Make a well in the middle.
3) Add liquid mixture to dry in the well. 
4) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.