Everyday Bread

02

Method

1. 01

   *A fat note: I've made this recipe without the fat (shortening/oil), using bread flour instead of all-purpose flour, and it worked great. Bread without fat in it gets stale much faster, though, so if you're going to gobble it up in a day or two, that works! Otherwise, add the fat. It makes the bread softer and longer-lasting. Instructions:

2. 02

   Put all ingredients into the bowl of a Kitchen Aid mixer.

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   *for wheat bread, I use half wheat flour and half white--the more wheat you use, the drier and denser the bread will be and the longer it will take to rise. If you do use all wheat, use a full tablespoon of yeast and add a bit more fat.

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   Attach the dough hook and mix on medium speed till the dough comes together.

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   Add flour one tablespoon at a time if the dough is too sticky. **if you don’t have a standing mixer, just mix the ingredients together by hand with a spoon till the dough comes together.

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   Once the dough comes together, mix/knead with the dough hook for 2-3 more

7. 07

   minutes till it’s a nice soft ball. It shouldn’t be sticky enough to coat your hands, but you don’t want it too dry either--think a little moister than playdough. **if you don’t have that magical mixer, dump the dough out and knead it by hand for 3-5 minutes till it’s a soft springy ball. That’s how my grandma made this exact recipe, so it is totally possible!

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   Cover with a cloth and let rise till doubled, about 45 minutes

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   Punch the dough down, cover, and let rise for another 45 minutes till it doubles

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    again.

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    Divide the dough in half, into two equal pieces.

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    Flatten each ball of dough into a small rectangle (this pops air bubbles) and roll it

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    into a log starting with the long side of the rectangle. (You don't have to roll it up like this, but it just eliminates more air bubbles and makes the loaf look pretty).

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    Pinch the seams so they stay closed.

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    Place the two loaves into greased/sprayed loaf pans and let rise till doubled,

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    about 45 minutes. *I usually preheat the oven at this point so it’s hot when the loaves are ready.

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    a. [You can also put the dough loaves in the fridge, covered in greased plastic wrap. They will rise much slower, about 5+ hours. I've done it over night before too. Take the loaves out of the fridge and let them come to room temperature, about 45 minutes to an hour, then bake as usual.]

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    Uncover the puffy loaves and bake at 350 for 30 minutes.

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    Remove loaves from pans immediately and cool.

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    It usually is best to wait at least 10 minutes before cutting the fresh hot bread, but

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    sometimes you just can’t wait :)