This has to be the easiest bread recipe I have ever used and every time I make it it’s a huge hit. This recipe will make 3 regular loaves.
2 Tablespoons fast rise yeast
2 cups warm/hot water between 80 and 100 degrees F
5 cups Bread Flour (I have used all-purpose with success too)
2 Tablespoons Sugar
2 teaspoons salt
2 Tablespoons oil (I use olive oil)
Mix water and 2 cups of the flour then add oil, sugar, yeast, and salt. Make sure the salt doesn’t touch the yeast or the bread won’t rise. Mix well then let sit 8-10 minutes. You should see small bubbles in the dough when it’s ready.
Add in a cup of flour or so. At this point you will probably have to turn the bread out on to a floured surface and begin kneading the dough. Keep adding flour until the dough texture feels like your ear lobe. Place dough back into the bowl and let rest covered with a damp towel in a warm place for 45 minutes to an hour. The dough should double in size.
After it has doubled punch down the dough. This is my favourite part! Turn out on to a floured surface again, cut into 3 portions and place in oiled bread pans. To make bread bowls instead of loaves check out this post on flickr. Cover with damp towel again and let rise in a warm place for another 40 minutes or so until loaves have doubled.
Preheat over to 375 F. Bake loaves for 25 minutes on middle rack until they are light golden brown. Pull them out of the oven and turn on to cooling rack. You can tell loaves are ready by tapping gently on the bottom, if it sounds hollow they are good. You can also use a thermometer inserted into the loaves. When it reads between 180 and 190 degrees Fahrenheit the bread is done. The tapping method has never failed me though.
Let the bread cool 5-10 minutes. It’s harder than you think. Enjoy!
Let me know if you try this recipe and if it works for you.