I have recently started making homemade bread rather than buying it. I wanted to find a recipe for bread that would not be as dense as most homemade breads, so I started searching out the internet. Google led me to www.thehungrymouse.com where I found the recipe for this bread, which is light and fluffy, and big enough to make sandwiches.
I have passed this recipe on to others, and as far as I know only one person had any kind of trouble. But she has since figured it out and no longer has trouble making it, as far as I know. I haven’t had any trouble, myself, but yeast can be tempermental. I only have this one picture, but if you go to the hungry mouse blog, the blogger there has step-by-step instructions, which are quite helpful.
2 cups lukewarm water
2 Tbls. sugar
1 Tbls. dry active yeast
2 Tbls. butter, softened
5 1/2 cups all purpose flour + more for kneading the dough
1 Tbls. kosher salt
*Yields 2 standard loaves
- Put water and sugar in a large bowl and whisk together.
- Add yeast and whisk again. Let sit for about 10 minutes, until yeast mixture looks frothy.
- Cut up the butter. Add butter, flour, and salt to yeast mixture.
- Mix well to combine ingredients.
- Knead for 3-5 minutes until the dough forms a smooth, elastic ball.
- Form into a ball and put in a large, lightly greased bowl. Flip the dough ball to grease all sides. Cover bowl with plastic wrap. Place in a warm place and let rise about an hour (or until doubled in size).
- After it has risen, punch down the dough.
- Knead a few times and form into a neat ball. It should be smooth and a bit tacky.
- Lightly flour a dough board, and set ball on it.
- Divide dough ball with a knife.
- Knead each half a few times and form into two loaves.
- Lightly grease two one-pound loaf pans. Place a loaf into each pan.
- Let rise, uncovered, about an hour (until they have doubled in size).
- Bake loaves 35-40 minutes in a 350 degree oven.
- When finished, the loaves will be a light brown, and they will sound hollow when tapped lightly on top.
- Let the loaves cool about 5 minutes in the pans, then let them finish cooling on wire racks or on the counter.
- Will keep about 4 days on the counter, tightly wrapped. (Can be frozen or refrigerated, too. Wrap well in plastic wrap and foil if freezing.)