We absolutely love diving into Marion Cunningham’s timeless recipes, which celebrate simple, hearty American classics that have graced kitchens for generations. As a renowned cookbook author, she brought fresh twists to everyday dishes, making them accessible and full of flavor that warms the soul.
In our exploration today, we’ll uncover the charm of her straightforward approach, perfect for home cooks eager to recreate these gems. Whether you’re baking bread or whipping up a family dinner, Marion’s creations remind us why good food brings people together.
Ingredients
In keeping with Marion Cunningham’s straightforward approach to American classics, we focus on fresh, accessible ingredients that make her recipes like Basic White Bread both simple and satisfying. Below, we list the ingredients in the order they are typically used, with prep notes for precision.
- 1 package (about 2¼ teaspoons) active dry yeast: Proof in warm water to activate.
- 2 cups warm water (around 110°F): Ensure it’s not too hot to avoid killing the yeast.
- 1 tablespoon granulated sugar: Helps feed the yeast for a better rise.
- 2 teaspoons salt: Adds essential flavor; use fine sea salt for even distribution.
- 6 cups all-purpose flour: Sifted for lightness; measure by weight if possible for accuracy (approximately 720 grams).
This selection highlights the enduring appeal of Marion Cunningham recipes, using everyday items to create hearty, homemade results.
Required Equipment
To bring Marion Cunningham’s Basic White Bread to life, we need a straightforward set of tools that align with her emphasis on accessible home baking. These items ensure our process is efficient and yields that signature hearty texture. We’ll list the essential equipment in the order of use, highlighting key pieces in bold for easy reference.
- Large mixing bowl: We start with this for combining ingredients like flour and yeast, ensuring even mixing without spills.
- Measuring cups and spoons: Accurate measurements are crucial for our bread’s success, so use a set of dry measuring cups and spoons to portion out flour, water, and other ingredients precisely.
- Dough whisk or wooden spoon: This tool helps us stir the dough initially, promoting that simple, hands-on technique Marion Cunningham favored for developing gluten.
- Clean kitchen towel or plastic wrap: After mixing, we cover the dough for rising, allowing it to double in size in a warm spot—a nod to Cunningham’s focus on patience in baking.
- 9×5-inch loaf pan: We transfer the risen dough here for shaping and baking, as it provides the perfect structure for a classic, golden-crusted loaf.
- Oven thermometer (optional but recommended): For precision, this helps us maintain the ideal baking temperature, ensuring our bread bakes evenly at around 375°F.
| Equipment Item | Used In Basic White Bread | Typical Use in Other Breads | Notes on Importance |
|---|---|---|---|
| Large mixing bowl | Yes | Yes | Essential for initial mixing; promotes even dough development |
| Measuring cups/spoons | Yes | Yes | Ensures accuracy; variations can affect rise and texture |
| Dough whisk | Yes | Often | Reduces arm strain; key for Cunningham’s straightforward method |
| Loaf pan | Yes | Yes | Shapes the final product; impacts crust formation |
| Oven thermometer | Recommended | Recommended | Helps achieve consistent results; prevents underbaking |
Instructions
We guide you through the straightforward steps for Marion Cunningham’s Basic White Bread, drawing on her emphasis on simplicity and fresh ingredients to create a hearty, golden loaf that fills your kitchen with an irresistible aroma.
Preparation
In this phase, we focus on combining and kneading the dough to build its signature texture. Start by activating the yeast: In a large mixing bowl, dissolve 1 packet (2 1/4 teaspoons) of active dry yeast in 1 cup of warm water (around 105-115°F) along with 1 teaspoon of sugar. Let it sit for about 5-10 minutes until it foams, indicating the yeast is alive and ready.
Next, add the dry ingredients: Stir in 3 cups of all-purpose flour, 1 teaspoon of salt, and any optional enhancements like 1 tablespoon of softened butter for extra richness. Use a dough whisk or wooden spoon to mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, pressing and folding to develop gluten—the key to that chewy, satisfying crumb Cunningham loved. The dough should feel smooth and elastic when done. Cover it with a clean kitchen towel and let it rise in a warm spot for 1-1.5 hours, or until doubled in size, allowing the flavors to deepen and the dough to become light and airy.
Cooking
Once the dough has risen, we move to baking, where precise heat transforms it into a crusty masterpiece. Preheat your oven to 375°F and position the rack in the center for even heat distribution. If using an oven thermometer, confirm the temperature for optimal results—data on baking times and temperatures can vary, so here’s a quick reference:
| Step | Temperature (°F) | Time (minutes) |
|---|---|---|
| Preheating | 375 | 10-15 |
| Baking Loaf | 375 | 30-40 |
Punch down the risen dough to release gases, then shape it into a loaf and place it in your greased 9×5-inch loaf pan. Let it rest for another 10 minutes to proof slightly. Bake for 30-40 minutes, rotating the pan halfway through for uniform browning. You’ll know it’s done when the crust turns a deep golden brown and sounds hollow when tapped—the scent of fresh-baked bread will make your mouth water.
Assembling and Serving
To finish, we assemble the loaf and prepare it for enjoyment, highlighting Cunningham’s philosophy of sharing simple, wholesome food. Remove the baked bread from the oven and let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for about 1 hour—this prevents sogginess and ensures the fluffy interior sets perfectly.
Slice the cooled loaf with a serrated knife for clean cuts, yielding about 10-12 servings depending on thickness. Serve warm with butter and jam for a comforting breakfast, or use it for sandwiches at lunch. Cunningham’s bread pairs beautifully with soups or salads, fostering that sense of togetherness she championed—each bite delivers a crispy exterior and soft, flavorful center that makes every meal memorable.
Make-Ahead and Storage
To extend the joy of Marion Cunningham’s Basic White Bread beyond baking day, we can prepare it in advance and store it effectively. This approach aligns with her philosophy of simple, accessible home cooking, allowing us to savor the bread’s crispy exterior and soft, flavorful center whenever we gather for meals.
Make-Ahead Tips
We recommend making the dough ahead to fit your schedule without compromising the bread’s hearty texture. Here’s how we do it step by step:
- Prepare the dough as directed: After mixing and kneading, place the dough in a lightly oiled bowl. Cover it tightly with plastic wrap to prevent drying.
- Refrigerate immediately: Transfer the covered bowl to the refrigerator for up to 24 hours. This slows fermentation, letting flavors develop while maintaining the dough’s elasticity for a perfect rise.
- Bring to room temperature: When ready to bake, remove the dough from the fridge and let it sit for 1 to 2 hours until it reaches room temperature. This ensures even rising and a golden, aromatic crust.
- Shape and bake: Proceed with shaping the loaf and baking as outlined in our previous steps. For longer make-ahead options, you can shape the loaf, cover it, and refrigerate for up to 12 hours before baking.
By planning ahead, we preserve the fresh, yeasty aroma and satisfying chew that make Marion Cunningham’s recipes so beloved.
Storage Guidelines
Proper storage keeps our Basic White Bread fresh and flavorful, preventing it from becoming stale or losing its delightful scent. We focus on methods that maintain the bread’s sensory appeal for as long as possible.
- Room temperature storage: Store the cooled loaf in a breathable bag or cloth on the counter away from direct sunlight. This keeps the crust crisp and the interior moist for short-term enjoyment.
- Refrigeration: For extended freshness, wrap the bread tightly in plastic wrap or place it in an airtight container and refrigerate. Use within 5 to 7 days to retain its soft texture and subtle flavor notes.
- Freezing for long-term: Slice the bread if desired, then wrap individual portions or the whole loaf in freezer-safe material. Freeze to lock in the warm, buttery essence for up to 3 months.
For a quick reference on storage durations, we provide the following table based on standard guidelines for yeast-based breads like Marion Cunningham’s Basic White Bread:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | 2-3 days | Keep in a cool, dry spot; check for mold daily to maintain freshness. |
| Refrigeration | 5-7 days | Thaw at room temperature before reheating; this revives the soft center and crispy exterior. |
| Freezing | Up to 3 months | Thaw overnight in the fridge or at room temperature; reheat in a 350°F oven for 5-10 minutes to restore the original aroma and texture. |
Always inspect stored bread for signs of spoilage, such as an off odor or hardened crust, to ensure it delivers the togetherness and satisfaction central to Marion Cunningham’s recipes.
Conclusion
We’ve cherished Marion Cunningham’s recipes for their timeless simplicity and ability to unite us around the table.
They remind us that heartfelt cooking doesn’t need complexity, just fresh ingredients and a bit of patience.
As we bake and share these dishes, we’re carrying on her legacy of creating joyful, everyday connections.
Frequently Asked Questions
Who is Marion Cunningham?
Marion Cunningham was a celebrated cookbook author known for her simple, hearty American recipes. She focused on fresh twists for everyday dishes, making cooking accessible and enjoyable for home cooks. Her work emphasizes togetherness through good food, like baking bread or preparing family meals.
What are the ingredients for Basic White Bread?
The ingredients for Marion Cunningham’s Basic White Bread include flour, yeast, salt, sugar, butter or oil, and warm water. Use fresh, accessible items for best results. This combination creates a simple, flavorful loaf with a crispy exterior and soft center, perfect for homemade baking.
What equipment is needed to make Basic White Bread?
You’ll need a large mixing bowl, measuring cups and spoons, a dough whisk or wooden spoon, a kitchen towel or plastic wrap for rising, and a 9×5-inch loaf pan for baking. An optional oven thermometer helps maintain ideal temperature, ensuring a hearty texture with Cunningham’s straightforward approach.
How do I prepare and bake Basic White Bread?
Start by activating yeast and mixing dry ingredients, then knead the dough and let it rise. Shape into a loaf, bake in a preheated oven until golden, and cool before slicing. This simple process yields a flavorful bread that’s great warm with butter, fostering family togetherness in about 2-3 hours total.
How should I store Basic White Bread?
Store Basic White Bread at room temperature in a bread box or bag for up to 2-3 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Always wrap tightly to maintain moisture and flavor, allowing you to enjoy Cunningham’s hearty bread over time.
Can I make the dough ahead of time?
Yes, prepare Basic White Bread dough in advance and refrigerate it for up to 24 hours to enhance flavor and elasticity. This method aligns with Cunningham’s emphasis on simplicity, letting you bake fresh bread when needed and extend the joy of homemade meals with family.