Vinegar Bread a Step Up From Regular White Bread

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My vinegar bread recipe is a really nice white bread with the addition of vinegar that produces a delicious old world flavor.  This bread stays fresh, but it won’t last long because your family will devour it!

This is a really great tasting bread to make on the order of a sourdough bread.  If have trouble baking homemade bread, then you may find it helpful to read my post with plenty of baking secrets for bread baking for a better experience.

My Vinegar Bread

2 tablespoons of sugar
1½ tablespoons of vinegar
2 teaspoons of salt
2 tablespoons of canola oil
2-1/4 cups very warm tap water
1 tablespoon of dry yeast
1 teaspoon of sugar (for the yeast)
All-purpose flour, about 6 sifted cups

Put two cups of flour into a bowl, add two teaspoons of salt and two tablespoons of sugar.  Combine these with a wooden spoon.  Now add two cups of the very warm water, the vinegar, and the two tablespoons of canola oil.

In a mixing cup add the one teaspoon of sugar and the yeast and stir to dissolve the yeast in one-fourth cup of very warm water.  Wait until the yeast starts to bubble and then add to the flour mixture.  Combine well and add about two and half more cups of flour or enough until you form a pliable dough.

Punch down the dough and then you have to add a bit more of the flour so the dough is just stiff enough to knead.  Knead until the dough is smooth to the touch but isn’t sticky to fingers.  Place the dough back into its bowl, covering it until it’s doubled in size, in a warm place.

Punch it down again and form two loaves.  Place the two loaves onto a greased cookie sheet, cover and allow them to grow in a warm place until they have doubled in size.  Then bake at 350 degrees for 40 minutes.  They should brown nicely.

ENJOY!

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Vinegar Bread

This is a really great tasting white bread to make on the order of a sourdough bread. 

Course: bread

Cuisine: American

Keyword: sourdough, vinegar bread

Ingredients

• 2 tablespoons of sugar
• 1½ tablespoons of vinegar
• 2 teaspoons of salt
• 2 tablespoons of canola oil
• 2-1/4 cups very warm tap water
• 1 tablespoon of dry yeast
• 1 teaspoon of sugar for the yeast
• All-purpose flour about 6 sifted cups

Instructions

1. Put two cups of flour into a bowl, add two teaspoons of salt and two tablespoons of sugar.  Combine these with a wooden spoon.  Now add two cups of the very warm water, the vinegar, and the two tablespoons of canola oil.
2. In a mixing cup add the one teaspoon of sugar and the yeast and stir to dissolve the yeast in one-fourth cup of very warm water.  Wait until the yeast starts to bubble and then add to the flour mixture.  Combine well and add about two and half more cups of flour or enough until you form a pliable dough.
3. Punch down the dough and then you have to add a bit more of the flour so the dough is just stiff enough to knead.  Knead until the dough is smooth to the touch but isn’t sticky to fingers.  Place the dough back into its bowl, covering it until it’s doubled in size, in a warm place.
4. Punch it down again and form two loaves.  Place the two loaves onto a greased cookie sheet, cover and allow them to grow in a warm place until they have doubled in size.  Then bake at 350 degrees for 40 minutes.  They should brown nicely.
5. ENJOY!