Home » Baking » Mom’s Bread


The following recipe for bread was made under close supervision by my mom. When I was young, I remember her making huge batches of bread in dinner roll form for the revolving door of guests who would visit our home to celebrate my father’s nameday on the day of the feast of St. Nicholas.

To this day, she sticks by the same recipe and to this day, that aroma of bread wafting through the house still sends me to cloud nine.

The bread recipe can be made into loaves or buns as we often do. This recipe is bare-bones traditional. There’s no fancy yeasts, no breadmakers, no machinery to help with kneading. Get in there and make the bread and throw it in the oven.

It’s bread as it should be, in it’s lowest common denominator…honest, simple, with patience and made with love.

Mom’s Bread

Starter
2 Tbsp. active dry yeast yeast
2 cups of warm water

1 tsp. of sugar

  1. Add the yeast, sugar and water into a bowl. Cover & let the yeast activate, bubble, rise and get gooey for about 15 minutes.

Remaining Ingredients for Mom’s Bread

16 cups of all-purpose flour
1 cup fine semolina flour

6 cups of water

3 Tbsp. salt

1 cup olive oil

  1. Into a large bowl, mix your flour, semolina and salt and mix them with your hand. Make a well in the center of your bowl.
  2. Pour in your starter, oil and water. Using you hands, incorporate the flour from the sides of the bowl into the mixture. Keep mixing it until it’s soft and sticky.
  3. Flour a work surface and turn the dough out onto it. Keep kneading it until it becomes more elastic.
  4. Add a bit of olive oil to the empty mixing bowl and using your fingers, coat the sides with it. Put the dough back into this bowl. Cover it with a clean kitchen towel and set it aside in a warm place to rise (wrapping with a blanket is also suggested to keep it warmer). Let it rise until it’s double in bulk, 1 ½ to 2 hours.
  5. After it’s risen, punch the dough back down and turn it out onto the floured work surface. Knead it for another 5 minutes. Divide the dough into loaves (or any quantity and size that you prefer) and shape them. Place them on un-greased baking sheets – allowing for room between them when they rise. Cover the breads and sheets with clean towels and a blanket and let them rise again in a warm place – about 1 hour.
  6. After they have risen for a second time, bake them in a pre-heated 375F oven.


16 Responses

  1. Wonderful! Any recipe title with “mom” in it gets my attention. I love the addition of semolina and olive oil in your bread and I will def try it.Your mother is a gift. I want to thank you, Peter for always leaving kind words on my blog and lending me constant encouragement :)

  2. I agree with you, Peter: nothing like the smell of just-baked bread to be transported instantly to heaven. Your buns looks lovely!

  3. Ivy, the kneading part was good for “venting”.

    Maryann, my feelings are mutual…good to hear feedback from a peer.

    Simona, I think the main reason Greeks & Italians have a hard time avoiding bread is because it’s so tasty!

  4. Great buns, Peter! I can smell the yeasty dough from California. I love keeping the recipes alive that are passed down through the generations. Especially from the moms!

  5. “There’s nothin’ says lovin’ like somethin’ from the oven”. My dad usedd to bake bread and rolls from the family. I still remember the smell permeating the entrie house. I love the shapes of your mom’s rolls.

  6. Peter let me just say that I know that I’m strange (lol) I am not a bread lover but I love, love, love baking bread! I’ve bookmarked this to try.

  7. I love bread baking and my family does it too, nobody around me (I know) is baking bread as often as me. I will try your mom’s bread and let you know. But as I can see from the recipe, it is the bread style I like…

Leave a Reply

Your email address will not be published. Required fields are marked *