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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This is my basic go-to bread recipe. It can be changed in a billion ways - the flour switched up, sugar instead of honey, sourdough instead of active yeast starter, whatever. The dough is very flexible and can be shaped however desired, I personally prefer to make rolls, since I like crusty bread. Ingredients:
2 teaspoons yeast |
2 cups white bread flour |
1 cup whole wheat flour |
2 tablespoons honey |
4 tablespoons olive oil |
1/4 cup powdered milk |
1 teaspoon sea salt |
1 1/4 cups water |
Directions:
1. Mix as you usually mix your bread, food processor, bread machine, whatever. If you use a bread machine, use it on the dough cycle (trust me, bread is a million times better when not baked in a machine). I like that this recipe can be left in a bread machine for hours with a timer - set it up in the morning, come home at night to fresh bread dough.
2. After initial rise/fall, punch down, and shape. This recipe generally takes about 45 minutes on the second rise to double in size.
3. Bake at 425 for 30-40 minutes, misting the oven twice with water at 5 and 15 minutes (make sure you don't spray the light in your oven, it'll break).
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