Yes, we are one of those families who put up Christmas before Thanksgiving. The way I see it, you have boxes of decorations for this one holiday. Having things displayed for four short weeks isn’t enough. Usually I have to persuade the husband to allow Christmas decorations before Thanksgiving (we usually put them up the weekend after), but this year he supported the idea since he’ll be on the road for games every weekend from now until some time this spring.
After we decked the halls and trimmed the trees, I was in the mood to bake, so I made homemade bread and Inside-Out Oreos.
Making bread is always an adventure. Sometimes I rock at it, other times not so much. Yesterday’s experience was a winner, though. I can only hope that means the rest of my holiday baking will go as well. 🙂
- 2 packages active dry yeast
- 2 cups warm water (110 to 115 degrees)
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 1/2 tsp salt
- 2 eggs, lightly beaten
- 7 to 8 cups flour
In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and four cups of flour. Beat until smooth. Stir in enough of the remaining flour to form a firm dough.
Turn on to a floured surface and knead until smooth, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place, until dough is doubled in size (about one hour).
Punch down the dough. Turn on to a floured surface. Divide in half and place into two greased loaf pans. Cover and let rise until double, about 45 minutes.
Bake at 350 degrees for 30 to 35 minutes, or until golden brown. Tap bread — it is finished if the top sounds hollow.
Remove from pans and place on wire racks to cool. Wait about 20 minutes before slicing.
Recipe courtesy of Taste of Home Baking