The odds will definitely be in your favor when you bake up a loaf of Peeta’s White Bread. This recipe is easy to make in an afternoon.
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Oh, Peeta! You had me at “ka-thunk”! You know, when you threw bread at my head!
Be still my beating heart!
I don’t know if I should love you or kill you. Teenage love is always so hard…sigh…
But you know what’s not hard? This Wonderful Bread!
It’s not difficult to make – you make it in the food processor.
It’s not hard to chew – it made a great side with my spaghetti dinner and grill cheese sandwich.
It’s not cumbersome to get the ingredients – I bet you have everything in your pantry.
However, if Peeta was making bread this way, his biceps wouldn’t be all rock-hard and pumped up. I can’t wait for the movie!!
In your food processor, add all your dry ingredients; flour, sugar, yeast, and salt. Give it a few pulses to blend together. Then add the chopped-up butter and egg and blend again.
Slowly add in the warm water and allow it to come together. You may not need all the water, so watch as it forms. This will take about 15 seconds.
Knead the dough for a minute more in the food processor. Remove the dough from the processor – watch out for the blades. Place it on a floured surface and allow it to rest for 10 – 15 minutes. Roll the dough into a 12 x 7 tube, then tightly roll it up and pinch the side seams over to seal them. Grease a bread/loaf pan (generally 8×4) and place the dough seem side down.
Cover and let it rise in a warm place for 30 – 45 minutes. It should be doubled in size and fill up the loaf pan.
A little trick I learned about letting the dough rise, preheat your oven for 5 minutes. The temp doesn’t matter, you just want to warm it up. Then turn the temp off and place your bread in to rise.
Bake at 375 degrees for 30 minutes or until done. Carefully remove from pan and let cool on a wire rack.
I think the Mallarks would approve of this bread!
Peeta's White Bread Recipe
The odds will be in your favor when you bake up a loaf of Peeta's White Bread.
Ingredients
- 3 cups of all-purpose flour
- 2 tablespoons of sugar
- 1 envelope of yeast
- 1 1/4 teaspoons salt
- 3 tablespoons of butter, cut up
- 1 egg
- 3/4 cup warm water
Instructions
- In your food processor, use your metal blade (not the little bread blade). Add flour, sugar, yeast, and salt. Pulse 3 - 5 times to blend.
- Add the chopped-up butter and egg and blend again.
- Slowly add in the warm water and allow it to come together. You may not need all the water, so watch as it forms. This will take about 15 seconds.
- Knead the dough for a minute more in the food processor.
- Remove the dough from the processor – watch out for the blades. Place it on a floured surface and allow it to rest for 10 – 15 minutes.
- Roll the dough into a 12 x 7 tube, then tightly roll it up and pinch the side seams over to seal them.
- Grease a bread/loaf pan (generally 8x4) and place the dough seem side down.
- Cover and let it rise in a warm place for 30 – 45 minutes. It should be doubled in size and fill up the loaf pan.
- A little trick I learned about letting the dough rise, preheat your oven for 5 minutes. The temp doesn’t matter, you just want to warm it up. Then turn the temp off and place your bread in to rise.
- Bake at 375 degrees for 30 minutes or until done.
- Carefully remove from pan and let cool on a wire rack and cool completely!
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I approve…and agree about guys with guns 😉
I can't wait to see this! I am going Saturday to a matinee to save some money. I think I can wait that long…thanks for linking up on Totally Tasty Tuesdays!
Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
Miz Helen
That looks so so good!! Stopping by from Alli 'N Sons
Thanks for sharing. I just made the loaf of bread. If I knew bread making could be this easy, I would have made bread a LONG time ago!
Thanks for stopping by. It is easy! No need to be scared. You just need a little time, but it's so worth it! Next up is the French Bread! Enjoy!
Sorry, I didn't care for this bread. I thought it really lacked flavor, but thank you for sharing your recipe.