Basic bread sans bread maker
A simple, tasty bread recipe found on 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
  1. 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
  2. Start by mixing the hot water and the flour. Then, add 2 Tbsp. sugar, 2 Tbsp. oil, 2 Tbsp. yeast, and 2 tsp. salt.
  3. Let this sit for about 8 or 10 minutes. Assuming your water was hot enough, it should be nice and bubbly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Spray the pans and put the dough in.
  9. Let it rise again in the pans (covered).
  10. Preheat your oven to 375 F and put the loaves in.
  11. 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.
Recipe by Dan Blumenfeld at