No one can resist warm fresh baked bread straight from the oven. No one. Especially when they think you’ve slaved over it all day.
I make this a lot in the Fall and Winter to go with warm soups and other dishes that need a heartier side to go with it. It’s a crowd pleaser, for both kids and adults alike.
This bread is such a quick throw together and no one ever can tell. I’ve been playing around with this recipe for years. I’ve made it into bread sticks. I’ve garnished with different salts, herbs and cheeses. I’ve also halved the recipe when I didn’t have enough yeast and it worked out perfectly. Sometimes I only let it rise 15 minutes and other times I let it go an hour, either way it’s still tasty.
Try it out, get creative, and make it your own.
2 1/2 cups warm water
2 Tbsp. yeast
2 Tbsp. sugar
1 Tbsp. salt
5 1/2 cups flour
1 egg white (or 2 Tbsp olive oil)
Preheat oven to 450*F.
In a large bowl, mix warm water and yeast until yeast has dissolved. Next add sugar, salt and flour. Knead ingredients together till it’s a soft uniform dough.
Now place a thin towel over the bowl with the dough in it and let it rise in a warm place for 15-30 minutes.
Seperate dough into two, and begin shaping dough into long loaves, and place on a baking sheet.
Make slits with a knife and brush with egg white or olive oil. If you are garnishing with herbs or cheese, do so now.
Cover the dough with the towel once more and let rise 5 minutes or so (the longer the better).
Remove towel, and bake for 12-15 minutes or until tops are brown and crusty.
Have a wooden spoon ready to swat children and adults away until ready to serve.
A College Baker