Heartland Cooks 7/26 – Cheryl’s Beginner’s Bread - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Heartland Cooks 7/26 – Cheryl’s Beginner’s Bread

Heartland Cooks 7/26 – Cheryl’s Beginner’s Bread

Cheryl's Beginner's Bread Cheryl's Beginner's Bread
This week's Heartland Cook Cheryl Reinagel with Carly O'Keefe. This week's Heartland Cook Cheryl Reinagel with Carly O'Keefe.

This week’s Heartland Cook loves to bake. In fact she shares her love of making bread with the next generation. Carly O’Keefe caught up with Cheryl Reinagel in the middle of her 4th annual Kids in the Kitchen event at St. Andrew’s Lutheran Church. Cheryl’s Beginner’s Bread recipe is easy to make, and bakes up so tasty a handful of KFVS employees attacked the loaf before the show even aired!


  • 3 to 3 ½ cups flour
  • 4 ½ teaspoon sugar
  • 1 package dry yeast
  • 1 teaspoon salt
  • ¾ cup water
  • ¼ cup milk
  • 1 Tablespoon butter


In a large bowl, combine 1 cup flour, sugar, sugar, undissolved yeast and salt. Heat water, milk and butter until warm (do not boil). Stir liquid mixture into dry ingredients. Stir in an additional cup of flour, scraping the sides of the bowl occasionally. Stir in enough remaining flour to make soft dough.

Knead dough on a lightly floured surface for 8 to 10 minutes until it is smooth and elastic. Place dough in a greased bowl, cover and let sit for 30 minutes.

On a floured surface, shape the dough into a ball and set on cookie sheet or place in a greased bread pan. Cover and allow dough to rise again for approximately 30 minutes in a warm, draft-free area until it doubles in size.

Bake at 375 degrees for 25 – 30 minutes until golden brown or cooked to an internal temperature of 190 degrees.

Remove from pans and cool on a wire rack.

Cheryl's tip: This bread is best enjoyed warm with butter and jam!

If you have a recipe you'd like to show off, we want to hear from you! Send Carly an e-mail. You share the recipe and we'll do the cooking!

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