*** Recipes Tutorials ***
What I love about this bread is that you can be in and out of the kitchen in about an hour with two gorgeous loaves. The bread itself is soft and moist with just a bit of chew. It makes great sandwich bread (we ate our BLTs on it recently!), wonderful toast, and is just as good eaten on its own.
- 5 1/4 cups white bread flour
- 2 – 4 Tbsp. sugar
- 1 1/2 tsp. salt
- 1 1/2 Tbsp. (rounded) saf-instant yeast
- 1 1/2 Tbsp. oil
- 2 cups warm water (somewhere between 100 and 115 degrees Fahrenheit)
- Mix dry ingredients. Add oil and water. Mix for 1 minute and then check the consistency of the dough. The dough should be very sticky. If it is too dry, add more water.
- Mix for 5 minutes. (Do not add any more flour after the dough has finished mixing.)
- Spray kneading surface with cooking spray and turn dough out onto surface. Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).
- Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place on greased baking sheets. Cover with a large dish towel and let rise for 25 minutes.
- While loaves are rising, preheat oven to 350 degrees Fahrenheit. When loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top. Make each cut about 1/4-inch deep at a 30 degree angle. Bake loaves for 25 minutes, or until they are golden brown.