A conversation with a friend about feeding our kids less processed food, left me looking for a go-to white bread recipe. I love to bake bread, but it is typically a Sunday Dinner (takes all day) affair. I needed to find something that was quick (as quick as yeast breads get), easy, and something I could do on a week day morning – but still flavorful enough to rival a starter bread with multiple rises, water baths, and misting!
I found this recipe at Pennies & Pancakes (a great resource for saving money while eating healthier food). The original recipe is for two loaves. But since I only have one loaf pan, I modified the recipe for one. Big mistake….because this stuff disappeared fast! (Note to self – buy another loaf pan). Enjoy!
- 1 1/2 Cups warm water
- 1/8 Cup sugar
- 1 1/2 teaspoon active dry yeast
- 2 Tablespoons oil (canola)
- 1 teaspoon salt
- 3+ Cups flour (unbleached, all-purpose)
Combine water, sugar and yeast in the bowl of a stand mixer. Let stand for 5 minutes to proof. Add oil, salt and 3 Cups of flour. Mix/knead on low until dough is elastic and slightly sticky (7-10 minutes). If dough appears to be too sticky/wet, add flour (1/4 Cup at a time) until right consistency is reached.
Place dough in a lightly oiled bowl. Cover with plastic wrap, and allow to rise to double in size (about 1 1/2 hours). Punch down dough, and knead onto a lightly floured surface. Form into a loaf, and place into a greased 9″ loaf pan. Allow to rise until dough is 1-2 inches above the pan edge.
Bake bread at 375F for 25-30 minutes. Immediately remove from pan, and allow to cool on a rack.
This bread is great fresh, toasted with butter, or to make a fabulous grilled cheese sandwich!