You can’t go wrong with this White Bread and Strawberry Freezer Jam, it’s so yummy, especially at night when that darn snack crave hits!
We are big homemade bread fans. In fact, we mostly just eat homemade bread. We have four we kind of rotate through(white, whole wheat, honey wheat, and oatmeal) and this week I made white bread.
We have two recipes we switch between for white bread and this week it was the recipe from The Best New Recipe Cookbook by ATK. Homemade bread does not have to be intimidating. It just takes practice. I prefer to use our food processor because it is easier to not over flour or over mix the dough. Fresh bread always brings back so many memories of cooking with my mom. She taught me to knead until satiny and when you grab the dough it should not stick to your fingers. This has kept my bread soft and not crumbly. It’s a good way to ensure that you are not over kneading. Let us know what you think of this White Bread and Strawberry Freezer Jam.
How Long Will Homemade Bread Keep?
Homemade bread should be stored at room temperature.
Bread should be wrapped in plastic wrap or stored in a plastic bag.
Homemade bread will stay fresh at room temperature for up to 3 days.
Can Homemade Bread Be Frozen?
Homemade bread should be cooled and then wrapped in plastic and foil, or stored in a heavy duty freezer bag.
Bread can be frozen for up to 3 months.
Does Freezer Jam Need To Be Kept In the Refrigerator?
Freezer Jam must be refrigerated (for up to 3 weeks) or frozen (for up to 1 year).
White Bread and Strawberry Freezer Jam
White Bread and Strawberry Freezer Jam
Ingredients
For the Bread
- 3 3/4 Cups Flour, Unbleached All-Purpose, plus more for dusting the work surface.
- 2 Teaspoons Salt
- 1 Cup Milk, Warm Whole, about 110 degrees
- 1/3 Cup Water, Warm
- 2 Tablespoons Butter, Unsalted, Melted
- 3 Tablespoons Honey
- 1 Package Yeast, About 2 1/4 teaspoons, Instant
Instructions
For the Bread
- Adjust oven rack to the lowest position and heat to 200 degrees.
- Once the oven temp reaches 200, maintain the heat for 10 minutes and turn off the oven.
- Mix 3 1/2 cups of the flour and the salt in a standing mixer with a dough hook or food processor.
- Mix the milk, water, butter, honey and yeast in a 4-cup liquid measuring cup.
- Turn the machine to low and slowly add the liquid. (If you are using a food processor add a few extra tablespoons of water)
- When the dough has come together increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 min if the dough is still sticking to the sides add the remaining flour 1 tablespoon at a time)
- Turn the dough onto a lightly floured surface and knead until smooth, about 15 sec.
- Place the dough in a very lightly oiled bowl, rubbing the dough around the bowl to coat lightly.
- Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 MIN.
- Gently press the dough into an 8 inch square that measures 1 inch thick.
- Starting with the side farthest away from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
- Turn the dough seam-side up and pinch it closed.
- Place the dough seam-side down in greased 9 by 5 inch loaf pan and press it gently so that all sides touch the pan.
- Cover with plastic wrap; set aside until it has doubled in size, about 20-30 min.
- Keep the oven rack on the lowest position and place the other rack at the middle position.
- Heat to 350.
- Place an empty baking pan on the bottom rack and fill with 2 cups boiling water.
- Bake 40-50 minutes or until an instant read thermometer reads 195.
- Cool on a wire rack, slice and serve.
Nutrition
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Samantha
Oh this looks delicious! I love having the smell of fresh bread in my home and this seems pretty doable
jared and megan
I don't know if you have a problem with this, but to keep your crust soft, place a bowl of water in the oven when cooking the bread. Then when bread is done, pull out of oven and spread just a little butter over the top.
adventureswiththewoods
There aren’t many better food combinations than homemade bread and jam, and yours looks great! I could eat a whole lot of this!
Emily
This bread looks absolutely perfect! I can’t get over how good it looks. I need to remember this recipe.
Oh wow. Looks so good with the strawberry jam spread on top. Mmm. 🙂
Barbara Bakes
This looks so good it could be dessert!
Cafe Johnsonia
Oh! I love your tip on making the jam chunky. YUM. I need to hop over to the store and get more strawberries. My little guy ate close to a cup of jam one day before I caught him–spoon in hand. And now I’m out. 🙂
Your bread look fab.