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Our Everyday Bread

I'm a little surprised that I haven't already posted this recipe in my recipe format, so this post is to remedy this. Its a recipe from the Longbourn Farm blog that we make most weeks. Although I do use less flour because 8 C makes loaves that are a touch too big, so I also use a little less water too.

Basic White Bread

  • ~6 C flour
  • 2 TSP salt
  • 1-1/2 TB dry yeast
  • 1/4 C honey
  • ~2-1/2 C warm water
  • 2 TB melted butter

Basic White Bread- continued

  1. Combine the warm water, yeast and honey in a bowl to activate the yeast.
  2. Combine four and salt in a large bowl.
  3. Stir in the wet mixture slowly.
  4. Add a bit more flour if the mixture is too sticky, add a spoonful at a time. If the mixture is too dry add a bit of water. (see hints)
  5. Knead the dough until its smooth. Takes about 10min by hand.
  6. Cover the dough and leave in a warm place until doubled (about an hour).
  7. Grease two bread pans.
  8. Punch down the dough and form into two loaves. Place in the bread pans to proof.
  9. Cover the pans and place in a warm place until doubled (about an hour)
  10. Bake at 375F for 25min, remove and prush with butter. Put back in oven until done (about 10min)

Hints and Tips

  1. I like to let the yeast sit to the side for about 5 min. I will do this first, and then get everything else prepared.
  2. The mixture is "perfect" when it just sticks to the sides, but doesn't leave any dough. It all holds together without leaving any on the sides.
  3. You can determine the bread is done in a few ways. When it is well golden brown, when you tap it and it sounds hollow, and finally if it is at 190F internally.
  4. I typically cover the bowl loosly with plastic wrap for the first rise, and a thick cotton tea towel for the proofing.

My Notes

The trick with bread is practice. The first couple times I made this recipe it wasn't great, but after a few years I'm an old hat. The amount of water/flour changes with a lot of different things like the flour quality, humidity, etc. It may take a touch more water in the winter vs summer, etc. Practice makes perfect.

Also, don't get too hung up on the amount of yeast, if you add a bit too much it will probably rise a bit faster, and too little you may have to leave it a bit longer.