Since we live out in the boonies (that’s a technical term, folks!), we don’t really want to drive to town for bread. When we find a good deal on bread, we buy a bunch of loaves, but we sometimes run out. That’s when I pull out this recipe and make up a loaf or four! It’s good for almost anything. If I put it in bread pans, we get sandwich bread. Put it in a cast-iron skillet for baking and you get a crusty bread that goes well with italian food. I love dipping bread in the sauce and spaghetti sandwiches are awesome!
If I’m feeling fancy when I make this, I let it rise on a parchment lined pan and cut slashes in the top for baking. Or, I’ll divide it into two long, skinny loaves, and we use it as French bread. The possibilities are endless!
Easy Bread
1.5 cups warm water (110 to 115 degrees)
1 Tablespoon honey (sugar or molasses work, too)
1 Tablespoon Yeast
1.5 teaspoons salt (add this after your first cup of flour)
3.5 to 4.5 cups of flour
Add water, honey, and yeast to a bowl and let it sit for 5 to 10 minutes. You want to see that the yeast is active. There should be a sort of foam on top.
Add flour until the bread dough forms. It will not be sticky when it’s right. I usually start with 3.5 cups of flour and add it in 1/4 cup amounts until it’s the right consistency. Usually it takes about 4 cups, but humid days can affect how much flour I use.
Cover the dough with a towel and let it rise on a pan on the counter for about 20 minutes. While it’s rising, preheat your oven to 400 degrees.
After 20 minutes, cut slits in the top and bake for 15 to 20 minutes. Make sure you have butter ready for when it comes out of the oven. I like to spread slightly melted butter over the top of my bread.
By the way, I don’t use margarine, ever. If I say butter, I mean real, salted, butter. I’d rather have less of something “real” than more of the artificial stuff, at least in cooking!
