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I have had a bread maker for several years, and have never been able to make a decent loaf of bread. They either turned out rock-hard, or lumpy, or burnt. I always assumed that since I couldn’t even master a machine that does all the work, I probably couldn’t bake bread from scratch either.
I posted recently that we are trying to transition away from processed food, so when we ran out of bread last week a little light bulb went off in my head. Store-bought bread, especially the bargain kind, more closely resembles a sponge than bread, so I am guessing it is chock-full of not-so-healthiness. After I little research I now know that the bread we were buying has high-fructose corn syrup, GMO ingredient after GMO ingredient, azodicarbonamide, which is also used in rubber and yoga mats … Needless to say, it wasn’t a difficult decision to try again on homemade bread.
After trying A LOT of recipes and some trial and error, I think we have a winner! The more research I have done, next I would like to buy a mill and grind my own flour. Not only for the nutritional value, but for the self-sufficiency aspect. Yes, I am a little crazy.
This bread is pretty darn tasty. We use it mostly for sandwiches, but as soon as I pull the loaves out of the oven my husband and daughter are begging for slices to ‘butter” (don’t forget we are vegan-ish up in here).
- 1 C warm water (110°-115°)
- 2 T yeast
- 2 T sugar
- 2 T olive oil
- 3 C flour
- 1 t salt
- Mix warm water, yeast, sugar and oil (in the bowl of your stand mixer, or a mixing bowl) and let sit for 5 minutes or so, then gradually add the flour while mixing with your dough hook/stirring. Once it is all incorporated add the salt. Grease the bowl, then let the dough rise for 30 minutes, covered. Punch it down, form into a loaf, and put in a greased loaf pan. Let it rise for another 20-30 minutes or until doubled. Bake in a pre-heated 450° over for 10 minutes, then turn the temp down to 350° for 10-15 minutes longer. The loaf will be a deep golden brown. Cool, slice, and eat!