This is a recipe that definitely belongs in your repertoire. It’s fast, easy, flexible, and did I mention downright tasty?
Ingredients you’ll need:
- 5 1/4 cups All Purpose Flour
- 1/4 cup Sugar
- 1 1/2 tsp. Salt
- 1 1/2 tablespoon Rapid Rise Yeast, also called SAF Yeast
- 1 1/2 tablespoon Oil (vegetable, canola, even olive oil – use what you have on hand)
- 2 cups Water, between 105-115 degrees F
I personally like to put this dough into loaf pants and make sandwich bread, but you can just as easily make them into a couple of fancy round loaves. You could probably make dinner rolls from these as well, however I’ve not yet tried this.
To begin, you’ll want to grease two 8×4 loaf pans.
Combine your dry ingredients into your stand mixer fitted with a dough hook. Give the dry ingredients a quick mix and then go ahead and add the rest – the water and oil. Mix on low speed for about 2 minutes, until things have come together. The dough will be very sticky. Continue to mix for 5 minutes.
Spray your surface with a bit of cooking spray and dump your dough out onto it. With sticky doughs like these I find that having a bowl scraper is quite useful. If you do not have one then I’d suggest a rubber spatula. Your dough should look about like this in texture (see below).
You will want to divide the dough in two and flatten them into 9 inch squares.
You will pull the first third of the dough down towards you until it reaches the middle. Continue to fold the bottom third of the dough up, as if you were folding a letter.
Pinch the seam and then place the dough into the greased loaf pan seam side down. Or you could honestly probably just smush all the dough into the pan and it’d probably work just as well. But, let’s not.
Let sit and rise for 30 minutes or until the dough has risen about an inch over the top of the pan.
I like to take a sharp, greased knife and slit the tops of the loaves, but you should do what floats your own boat. At this time though, you will need to pre-heat your oven to 350 F. Once your oven is to temperature, bake bread for about 25 minutes, or until your crust is a nice golden color.
Let them cool in the pans for 10 minutes and then take them out to cool on a wire rack. If you leave the bread in their pans the bottoms will become soggy from the heat and condensation.
Once cooled, just slice and enjoy!