Some time ago, I found this recipe through pinterest. The original recipe is found here. I follow the recipe exactly -- and it is seriously the best bread ever.
I have actually used some whole wheat flower in a batch (I think I subbed 2 cups whole wheat flour for 2 white). It's still good, but not nearly as divine.
I love this recipe so much, I actually made several batches of it before it got hot here and froze the loaves so we could enjoy it all summer without heating up the house :). It is that good.
So, without further ado, here's the recipe (but don't say I didn't warn you if you get addicted):
2 1/2 c. warm water
2 Tbls. yeast
3 Tbls. sugar
2 Tbls. white vinegar
1 Tbls. salt
1/3 c. oil (I use Canola)
6-7 c. flour
Mix first 4 ingredients in a large bowl and let sit 3 to 5 minutes until a little bubbly and frothy.
Add salt and oil, stir. Add flour one cup at a time until dough is soft, but firm enough to mold into loaves. Put in greased bowl in the oven with a pot of boiling water (boiling water will help keep dough moist). Allow to rise to top of bowl (about 45 minutes) and punch down. Allow to rise again. Do this 2 to 5 times (as you have time available).
Empty dough out onto a greased surface and separate into two equal parts. Form into rectangular/french bread loaves and slash each loaf on top 3 to 5 times. Allow to rise 30 minutes or until they reach the size you want. Brush with beaten egg. Bake 25 to 30 minutes at 375.
Recipe makes 2 large loaves or 3 medium sized loaves. The loaves freeze really well.
2 Tbls. yeast
3 Tbls. sugar
2 Tbls. white vinegar
1 Tbls. salt
1/3 c. oil (I use Canola)
6-7 c. flour
Mix first 4 ingredients in a large bowl and let sit 3 to 5 minutes until a little bubbly and frothy.
Add salt and oil, stir. Add flour one cup at a time until dough is soft, but firm enough to mold into loaves. Put in greased bowl in the oven with a pot of boiling water (boiling water will help keep dough moist). Allow to rise to top of bowl (about 45 minutes) and punch down. Allow to rise again. Do this 2 to 5 times (as you have time available).
Empty dough out onto a greased surface and separate into two equal parts. Form into rectangular/french bread loaves and slash each loaf on top 3 to 5 times. Allow to rise 30 minutes or until they reach the size you want. Brush with beaten egg. Bake 25 to 30 minutes at 375.
Recipe makes 2 large loaves or 3 medium sized loaves. The loaves freeze really well.
Tonight I served this with a hearty vegetable soup. I used a lot of my THRIVE for the soup, making it a fast and easy meal. You can find that recipe (the way I made it) here.
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