It’s time for a recipe, and this one is one of my all time favorites. It is oh-so-simple, and high on the comfort food scale. I love that it is an authentic recipe, not one that’s been altered to be safe for Nathan.
I make this bread for special occasions or just because we’re craving a warm loaf of satisfying bread to dip in hot soup. I often take this to family gatherings and it’s a rare occasion that I get to bring some home with me. It would be perfect for an upcoming Mother’s Day lunch paired with juicy, roasted chicken & roasted vegetables or an Italian dish (that’s dairy free, of course!).
We love this bread topped with dairy and soy free Earth Balance spread, and I must say that a drizzle of local honey tops it off for me! I have tried this bread in 2 glass loaf pans and it does pretty well, which allows the shape of the bread to be more suitable for sandwiches. I’d love to try this in my bread maker soon to see how it does, and when I do I’ll be sure to post an update. I know you’ll love this bread just as much as our family does, so let me know what you think!
- 2 T active dry yeast
- 2 C warm water (110F-115F)
- 2 tsp salt
- 1 tsp sugar
- 4 ½ – 5 C bread flour (I prefer King Arthur)
- Dissolve the yeast in water.
- In a separate bowl mix the salt, sugar, & flour.
- Add the water mixture to the dry mixture and mix until smooth to form soft dough.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Put into lightly greased bowl, turning to grease all sides.
- Let rise for 45 minutes to 1 hour.
- Punch dough down, then divide in half and shape into two loaves on greased baking sheet, seam side down.
- Preheat oven to 450°.
- Cover and let rise until doubled, about 30 minutes.
- Bake for 15 minutes.
- Let the bread rest and cool for about 15 minutes before slicing.