Basic bread sans bread maker
A simple, tasty bread recipe found on Instructables.
Author: drinkmorecoffee (Instructables)
- Yeast - 2 Tbsp
- Hot-ish water - 2 cups (Hot-ish means between 95 and 115 degrees F. much colder and it won't activate, much warmer and it will kill the little guys)
- Bread flour - 5 cups total, 2 for the sponge and 3 for later. (NOT regular flour)
- Sugar - 2 Tbsp.
- Salt - 2 tsp.
- Oil - 2 Tbsp.
- 3 loaf pans
- This recipe uses what I call a "sponge." The sponge will activate the yeast and get things started; getting the yeast warm, happy, and ready to go
- Start by mixing the hot water and the flour. Then, add 2 Tbsp. sugar, 2 Tbsp. oil, 2 Tbsp. yeast, and 2 tsp. salt.
- Let this sit for about 8 or 10 minutes. Assuming your water was hot enough, it should be nice and bubbly.
- Now you need to add about 3 more cups of flour. Once it gets too tough to stir, flip it onto a clean floured surface.
- Now, knead away, adding flour as you do so. Knead the dough for 8 or 9 minutes. As my Mother says, it should be the texture of your earlobe when it's done kneading.
- When you finish this part put it back in the bowl and cover it with a slightly damp towel. Let the dough rise in a warm place for about 45 minutes to an hour. the dough should be about doubled in size by the time it's finished.
- Punch the dough down (Yes, punch it. Beat the heck out of it. Just don't make a mess), then divide it into 3 parts.
- Spray the pans and put the dough in.
- Let it rise again in the pans (covered).
- Preheat your oven to 375 F and put the loaves in.
- Bake them for about 25 minutes. Your quick read thermometer should read between 180 and 190 degrees. Pull the loaves out and place them on their sides on a rack, after a few seconds slide them out of the pans and onto the rack. Let them cool.
Using two pans makes for taller bread, suitable for half-sandwiches.