Ok, sarcasm out of the way...I've been making my bread on and off for years, but normally the ease of making it, wasn't easy and to make things worse, I'm impatient. Impatient + bread making = disaster. Which is why I suppose someone came up with the bread machine. BUT, I don't have one. Hence, my need to find a way to make bread that was easy, doesn't take a whole day and without a crap ton of stuff in it. I know, you're thinking, it's flour, water and yeast....have you read the label to your bread? Go ahead, take a gander. Not likely that it's JUST flour, water and yeast. Also, when making it, you need....time.
Well, with time being of the essence these days....I have finally found a recipe that gives me AMAZING white bread that stays together, without needing to hover of it all day, not loaded with a crap ton of sugar, and is yes.....oh so tasty. Ready? Let's get to the nitty gritty.
Makes: 2 loaves, approx 16 slices each loaf.
What you'll need:
- 2 1/4tsp dry yeast. You can use those packets from the store, or if you're like me and have a jar of it...just measure.
- 2 1/4cup warm water.
- 3 Tbsp sugar.
- 1 Tbsp salt.
- 2 Tbsp oil.
- 5-6 cups flour. (I used unbleached & sift it as i go & measure)
- 2 loaf pans. (I use the metal ones)
What to do:
1. Add yeast and warm water. Stir, let dissolve.
2. Add sugar, salt, oil and 3 cups of flour. Beat til smooth.
3. Stir in enough flour (1/2 cup at a time) until you get a soft dough. Somewhat sticky is when I stop.
4. Put on a lightly floured surface.
5. Knead until its completely smooth and elastic (8-10min). Do NOT speed through this...seriously.
6. Put in a greased bowl, turn over once so whole thing has been lightly greased.
7. Cover, let rise for 1 1/2 hours. It should dbl within this time. Got cleaning to do? Set that timer and do it to it sister.
8. Punch down dough after that 1 1/2 hours of rising. Divide it in half and shape into your loaves.
9. Put into loaf pans, cover and let rise for 30-45 min. Again, should at least rise some! Miss a spot during cleaning? Go back over it..ill wait.
10. After the 30-45min, bake at 375 for 30-35min.
RESULTS: Bread should be golden brown and when you 'knock' on it, it should sound hollow.
Notes:
Again, do NOT skip the kneading. Don't do it. Putting too much flour will result in crumbly bread....not cool for sandwiches. My sweet spot for my oven is 33 min. Seriously, 34 min is too long and 32 min....well, that extra min somehow makes a difference!
Honestly, it may take you a few times...but once you find the sweet spot for YOUR bread....it's super easy and doesn't take much of anything...time included. I've learned to use other things as well like herbs and such for more of an artisan bread. Have fun with it...but AFTER you get down this recipe. It sounds longer than it is....but I promise, it's worth the few times it might take you.
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