A few years ago I started making bread weekly. At first I started with the Julia Childs white bread, then I switched to another sandwich bread before settling on a french loaf! It's sturdier and can survive in a lunch box while being thrown around or swung as we all know is the MOST important consideration when baking bread. Here's the recipe I make at least once a week (often I make two loaves and give one away to neighbours or family).
1C warm water (about 120F)
2T sugar
2 1/2t dry active yeast
2T oil
1 1/2t salt
3C flour
In medium bowl add warm water, sugar, and yeast. Mix well and let sit for about 5 minutes (to proof; yeast should become rather foam-like).
Add oil, salt, and 1 1/2C flour. Blend till well combined, sticky dough is created.
Add another 1C flour and combine.
Dump 1/2C flour onto cleaned counter surface. Turn dough out onto flour. Knead in flour till smooth elastic dough is formed (roughly 5-8 minutes).
Place dough in lightly grease bowl, turn over once, cover with cellophane and allow to rise for 1 hour.
Punch dough down and flip. Allow to rise for another hour.
Punch dough down, create roughly a 9x13" rectangle. Starting at one short end roll to other short end. Run a sharp knife under cold water to create clean cuts in loaf.
Cover with cellophane and allow to rise 1 hour.
Preheat oven (before 1 hour rise is completed) to 350F. Remove cellophane and bake for 25 minutes. Rub with butter or eggwash after removal.
To slice any loaf of bread: cut in half at the center of the loaf first then create slices from the middle cut working your way towards the smaller end of each half.
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