Posted by: Tracy | 2009 January 19

The World’s Simplest Bread Dough by Disney’s Family CookBook

We have been pretty tight with our money lately and we wanted to save money for my upcoming surgery.  So we looked to find some ways to cut some cost down for this month.  One way we found is we can make our own bread for sandwiches, toast and other things.  We have a bread maker but I don’t like the way it puts the loaf  so I have been hand making the bread.  It is a lot easier than I thought it would be.  I have been making bread for the last week in half and hasn’t taken too much of my time either.  I make it about every 2 days of so and it makes two loaves of bread.  We bought yeast and flour at Costco which is the best route to go for best prices that we can find.  Good way to do some baking with your kids.

The World’s Simplest Bread Dough

2 cups warm water (for a tender, brown crust use 1/2 cup warm water and 1 1/2 cups milk)

1 Tablespoon active dry yeast (Costco Price around $4 for a huge thing)

1 Tablespoon Sugar

5 1/2 to 6 cups all-purpose or whole wheat flour, or a combination (all purpose flour at Costco $15 or so for a 25 pound bag)

2 Teaspoons salt (I haven’t used it the last time and it turned out fine)


1.  The key to activating the yeast is finding the right water temp.  Don’t let this intimidate you: just think of bathwater.  If it feels warm on the wrist, but not hot, it’s ready to pour into a bowl.

2.  Add the yeast.

3.  Measure the sugar into the bowl.  If doing this with kids then explain that the sugar helps the yeast to grow.

4.  Whisk until the sugar and yeast are dissolved.

5.  Measure 2 cups of the flour into the bowl.  Show your kids how to get an exact measurement: Spoon the flour into a dry measuring cup and level it off with a knife.

6.  Whisk the mixture well, then let it “proof” or sit for 10 minutes.  If tiny bubbles appear and the batter looks slightly expanded, you’re on the right track.

7.  Stir in salt, then add the remaining flour, 1 cup at a time.

8.  Turn the dough onto a lightly floured flat surface.

9.  To knead, fold the dough in half and push it down and away with the heel of your hand, rotate the dough and repeat until it is smooth and elastic.  (Kneading can take up to 10 minutes)

10.  Place the ball in a ball greased with vegetable oil and turn to coat.

11.  Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area for 1 to 2 hours, or until it has doubled in size. (I use a damp cloth)

12.  Punch the dough down.  (a fun job for kids to do)

13.  Knead it again to remove air bubbles.

14.  Break dough into 2 halves.

15.  Roll the each half into a rectangle and fold it into thirds like a letter.   Turn ends under and place dough, seam side down, in a greased loaf pans.  (I just shape them into a rectangle by hand and then put it into pan and shape them in there.  The bread tops turn out a little lumpy but it still tasted good)

16.  Cover with plastic wrap or damp cloth (I reuse the damp cloth from earlier.) and let them rise again for about 45 minutes.

17.  Preheat oven 400 degrees and bake the bread for 30 minutes.

18.  Remove the bread from the oven; if the bottom of the loaf sounds hollow when tapped, it’s done.  (I have never done that I just look at the color, if golden brown, it’s done)

19.  Cool in pan for 10 minutes, then transfer to wire rack.  (I really recommend this, I forgot once and the bottoms were a little moisty)

20.  Rub with butter for a shiny finish.  (I have never done this since I am using it for our daily breading eating.)

21.  Enjoy eating.

22.  Wrap up tightly remaining bread.


  1. Thank you sooo much for posting this recipe. I had the book about 5 years ago and sold it because of financial issues. I lost the recipes that I had taken out of the book and have been searching for them ever since.

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