I posted this on instagram and a ton of people asked me for the recipe. I don’t know where it came from, but it’s a variation of most sandwich bread recipes you’ll find on the net. I AM NOT A BREAD CONNOISSEUR, nor do I really it it (I eat one slice of a loaf, at most), but I do like to bake easy stuff. 😉 A few observations…
- Bread is nothing more than flour, yeast and water. But that’s boring bread. Additions such as different flours, nuts, eggs, milk, sugars, salts, pretty much anything you can think of are ok in bread, but they always change the dough. If you get this recipe and substitute for whole wheat flour, and add, say, oat flour because you want a healthy kick, it will change the dough. Good or bad is a matter of taste, but anything you add/remove from the dough will change not only the taste, but also the rise. This should be obvious but for some reason it’s not. Rule of thumb? The “healthier” flours are usually heavier, any nuts and dried fruits are also heavy, so they result in breads that don’t rise as much.
- In my opinion (not giving you science here, but in line with Michael Pollan if you ever want some great food articles) eating what you make is always healthier than store bought, so don’t stress over unbleached white flour, go with very fine whole wheat if you can.
- Bread is the most forgiving thing you’ll ever make. Yes. Seriously. Too dry? Add water. Too moist? Add flour.
- That being said… bread is temperamental. The amount of flour and water in the recipe are directly influenced by the humidity. No comment.
What you need:
- Stand mixer
I haven’t tried it by hand but there is no reason to believe it wouldn’t work… and save you a trip to the gym!
- Loaf pans
2 or 3 9 inch pans
- Cooling rack
You don’t have one? You need it more than you’d think in the kitchen. Get them at the dollar store for 2 bucks and happy baking!