Before we got married, the only thing I could bake was boxed brownies.
Never, ever, ever did I think I could make a loaf of bread, from scratch, that actually looked like a real loaf of bread.
And the first 6 years we were married were the same thing. I tried recipe after recipe. The bread tasted fine (usually) but I never had a loaf that would rise perfectly above the top of the loaf pan.
Most of the loaves I’ve made over the past 7 years have looked more like bricks than bread.
And we ate them. Brick after brick after brick after brick.
Until a month ago.
I tried a recipe I’ve made before, but had to make a few changes since I was out of some ingredients.
My bread finally looked like real bread!
Not bricks. Not bread that didn’t rise. Not a sad looking attempt at baking.
This bread recipe is completely foolproof and will leave you with loaves of bread that look like they came off a bakery shelf.
Since the first time I made this a month ago, I’ve baked this same recipe 4 more times. That’s 10 loaves of bread. In one month.
And after you make this the first time, you won’t stop baking it, either.
Soft and fluffy on the inside, a little chewy on the outside.
Perfect with a pat of butter or smear of jam.
Makes incredible french toast and sandwiches. And “buns” for burgers right off the grill.
Do me a favor and make this, please?
I have to know that someone else is eating this bread, too.
Help me share the fresh baked bread love, people! You know you want to.
Makes: 2 loaves, 12-16 slices each
- 3 cups bread flour
- 1/3 cup honey or agave nectar
- 1/4 cup canola or safflower oil
- 1 Tbsp salt
- 4 1/2 tsp active dry yeast (2 packages)
- 2 1/4 cups warm water
- 3 cups all purpose flour
- 1 Tbsp olive oil
- In the bowl of a stand mixer or other large bowl, mix the bread flour, honey/agave, oil, salt, and yeast.
- Add warm water to flour mixture and mix together until the water is incorporated.
- Stir in the all purpose flour, 1 cup at a time, until the dough is mixed together and is easy to handle.
- Knead dough (with dough hook or by hand) until it is smooth and springs back when you touch it (about 5 minutes).
- Place the dough in a large bowl that has been coated with olive oil. Cover with plastic wrap or a towel and sit in a warm place to rise for 40-60 minutes or until dough has doubled.
- Punch dough down and divide into 2 equal pieces. Roll each piece into a rectangle (the width of your loaf pans), roll up and place into your greased loaf pans.
- Cover the loaf pans with plastic wrap or a towel and let the dough rise, again, in a warm place 40-60 minutes, or until doubled.
- Preheat oven to 375 degrees and place rack in the middle of the oven.
- Bake bread for 40-45 minutes or until the bread is golden brown and they sound hollow when tapped.
- Remove from the oven and let them cool 5 minutes before removing from the pans.