This week has been a marathon of studying with 2 tests last night which I am proud to say I NAILED! Accounting and Economics, you can kiss my feet!
Since most of you are probably thinking, "Sara you are obviously so smart, what can I learn from you?" I will impart some of my vast knowledge of bread making to you this morning. Ha right, I don't have vast knowledge, I have one recipe! I am not going to sit here and tell you that this bread is light and fluffy like grocery store sandwich bread but the flavor of this stuff CANNOT be beat and I will challenge you to a duel to prove it. It's great for toast, sandwiches or just sneaking as a snack but the best thing about it is that you don't need any fancy tools to make it , just your hands, some spoons, bowls and loaf pans. It does use store bought yeast, therefore it is quick rising but I'm working on perfecting a natural yeast starter and will share it as soon as I figure out how not to kill it. On we go to the recipe...
Basic White Bread
(makes 2 loaves)
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar (if you don't like your bread a little sweet cut some but not all of the sugar)
1 1/2 tablespoons (one packet) active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 to 10 minutes.
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
If anyone out there has a good recipe for soft and fluffy white bread please share!