There are recipes that you keep turning to again and again. When we first made this bread three years ago we loved it. Little did we know, it would become a staple in our house. It’s easy to make, the rise time is forgiving, and it’s a perfect sandwich bread. ~ Editors note (8/15)
This everyday bread recipe is adapted from the book “Make the Bread, Buy the Butter” by Jennifer Reese (Amazon affiliate link). We have made three batches of it so far during our 30-Day Whole Foods Thrifty Challenge and it never goes to waste. It’s quite tasty!
- 1 1/4 teaspoons of instant yeast
- 3 1/2 cups of warm water
- 5 1/2 cups all purpose flour
- 1 3/4 cups whole wheat flour
- 4 teaspoons salt (kosher preferred)
- Grease the inside of two 9 x 5-inch metal pans (we use butter, sometimes olive oil spray).
- In a large bowl, mix the yeast, water, flours, and salt.
- Divide in half and place into the pans. Drape with a clean, damp dish towel and let rise until the dough is level with the tops of the pans (this could take as little as two or as long as four hours).
- When the dough is ready, preheat the oven to 450 degrees F.
- Bake loaves for 30 minutes.
- Take the bread out of the pans and pop them back in the oven for another 15 minutes. The bread is done when it’s a lovely golden brown color and has a hollow sound when you tap it.
Cooking tips: For the damp towel, I use a spray bottle filled with water. I drape the bread, tuck the towel under the bottom of the pans, and squirt the surface of the towel over the bread until it’s damp. Depending on your kitchen, it could dry out during the time the dough rises, so check and see if it needs another squirt. It’s also fine to run a thin dishtowel under water, wring it out and wrap it up.
Don’t miss my interview with Jennifer Reese, the author of “Make the Bread, Buy the Butter.”
Read ALL the 30-Day Whole Foods Thrifty Challenge posts.