Easy Everyday Bread

 

Don't be intimidated by the thought of baking bread. It can be so quick and easy. I created this great versatile recipe that can be used for sandwiches to french toast. I whip out this loaf every weekend and it lasts the week. As a full time working mom, I don't like to waste a minute of my precious time - this super easy loaf has never let me down. I've literally made it thousands of times! And it is great toasted with my Dandelion Jelly and my Currant Jelly!

    I make mine in a very large loaf pan, but you can cut the dough in half and bake in 2 loaf pans, or cut the recipe in half and bake one loaf.

What You Need:

6 Cups flour. 

(Can be all white, or a mix. I like to use 4 cups white and 2 cups wheat.)

1 Tablespoon salt

1 Tablespoon yeast

2 teaspoons sugar

(You can use many types of sugar. Brown, regular, honey, molasses)

2 1/2 cups water

1. Put all of the ingredients in a large bowl, or your mixer bowl.  

If you are using your mixer, attach the hook attachment. Otherwise start mixing with a spatula or wooden spoon, then use your hands.

2. Mix for at least 5 minutes with a mixer. If it is still dry you can add more water, but just add one Tablespoon at a time. You don't want your dough too be dry or too wet.

3. Mix/knead until you have a smooth cohesive dough.

4. Shape into a smooth ball.

5. Pour some oil into your bowl and roll the dough around in it to coat the outside.

6. Cover the bowl with plastic wrap.

 7. Place dough bowl in a warm place to rise (proof) for 1 hour. 

(I put mine in my oven on "proof", the "keep warm" setting works fine too.)

8. After proofing, knead the dough a few times, then shape. You can place it in a large pan like mine, or cut in half and bake 2 pan loaves. If you want to get fancy, then do what ever you want. Make 2 rounds, braid it etc.

9. Put is back in the warm oven for 30 minutes for a second proof.

10. When done proofing, place a rack in the middle of the oven.

11. Put the pan in the oven and turn on to 450 degrees. (Do not pre-heat, let the dough be in the oven while it heats up).

12. Set the timer for 30 minutes.

13. When done, remove from pan and cool on a wire rack.  

(Don't wrap, bag or put in a container until fully cooled - or it will sweat.)

 Enjoy! Use for everything - lunch box sammies, toast, grilled cheese, french toast, and burgers.

You know what else is really good on this bread? My Dandelion Jelly and my Currant Jelly!