While looking for some other bread making options that require less time and minimal ingredients, I came across a quick rise recipe for simple white bread. After a few minor modifications based on what I had available, the result was a delicious, preservative free, homemade bread that beats anything you can buy in a package.
Here’s what you need for 2 loaves:
5 to 5 1/2 cups bread flour
3 Tbsp. white sugar
1 1/2 tsp. salt
1 1/2 Tbsp. Active dry yeast
1 1/2 Tbsp. oil (safflower or similar)
2 cups warm water (no hotter than 110 degrees F)
Before starting the dough, bloom yeast by stirring into half (1 cup) of the warm water and setting aside for 5-10 minutes or so.
First mix the dry ingredients: flour, sugar, salt. If you are using a mixer, start on low with the dough hook.
Add yeast/water mix, oil and other cup of warm water. Increase mix speed one notch and mix for a few minutes or just until all flour is gone and dough is stuck to hook.
Turn dough out and knead on a lightly floured surface until it has a smooth even consistency. This should only take about a minute or so.
Ball the dough up and divide in half. Form into two loaves in an oblong shape and place on greased baking sheets or in a greased bread tin. Score the tops with a few cuts of a sharp knife in whatever design you like. Use a paper towel or basting brush to lightly oil the exposed sides and top of loaf. Cover with a dry dish towel and let rise.
While loaves are rising, preheat oven to 350 degrees Fahrenheit. After 25 minutes or so, the dough should be all puffed up and ready to go in oven. Bake loaves for 30 minutes, until they are lightly golden brown.
Just like any fresh baked bread, the true test of doneness is a hollow sound when you flick the underside of the bread. Let loaves rest for at least 10 minutes on cooling rack before slicing.
Please visit lafujimama.com for the original recipe.