Easy Bread Recipe
This is a very simple bread. I like the brown sugar and coconut oil in it. It adds a sweet, nutty flavor to the bread which is great for sandwiches and toast!
This is a very simple bread. I like the brown sugar and coconut oil in it. It adds a sweet, nutty flavor to the bread which is great for sandwiches and toast!
- Carbohydrate 38.7365673154526 g
- Cholesterol 0 mg
- Fat 3.97555375297918 g
- Fiber 3.65390619707355 g
- Protein 4.28955937590221 g
- Saturated Fat 3.03791500249976 g
- Serving Size 1 1 Serving (80g)
- Sodium 8.28358334201715 mg
- Sugar 35.082661118379 g
- Trans Fat 0.367090000202285 g
- Calories 197 calories
Step-by-step
- Warm the water stovetop or by microwave. Make sure it does not reach boiling point - otherwise, it will kill the yeast. The water should be around 110 degrees Fahrenheit.
- Add the warm water to a large bowl with the 2/3 cup of sugar already in it. Stir the contents until the sugar dissolves.
- Next, add the yeast and mix until yeast dissolves.
- After these three contents have been mixed thoroughly, let sit for about 10-15 minutes or until a layer of whitish foam appears on the top layer of the mixture.
- Next, add the salt and the oil. Mix again.
- Now you can begin adding the flour. It does not really matter whether you start with the wheat or white flour. I like to use a 1/2 cup scooper to mix in the flour.
- After about 4 cups of flour are mixed, it will be almost impossible to continue mixing in the same large bowl. Take some flour and spread it on a clean, smooth surface for kneading.
- Dump the mixture on the bowl onto the floured surface. Add more flour little by little until the dough is no longer sticky. Depending on where you live and the humidity levels you may need more or less flour. Six cups are almost always enough flour for me.
- After all the flour has been incorporated, set aside. I usually like to wash the large bowl I was using and grease it with some more coconut oil - this is to make sure that the bread dough does not crack or dry up while proofing.
- After it has been oiled, plop the dough in the dough and then flip it over so the greasy side faces up.
- Next, I wet a dish towel and microwave it for about 45 seconds and lay it over the bowl like a cover.
- Next, I set the bowl with towel in the oven for about 45-60 minutes to proof. At this point the oven is OFF. I just like for it to proof in a moist, dark place - that is where I get the best results. Your dough should almost double in size after this amount of time.
- Next, take the bowl out and punch down the dough and knead it very lightly. Cut in half and set one part aside.
- Grease a 9x5 loaf pan (or two, if you have them). Again, I like to use coconut oil.
- Place one part of dough into the loaf pan and let rise for another 45-60 minutes with the warm, wet towel on top. If you have two pans you could do this with both loaves simultaneously. If not, simply do one at a time.
- Once the dough has risen again, you can begin to bake the dough at 350 degrees Fahrenheit for about 30 minutes.
- Then, you're done! Enjoy!
Managing the Timeline
Making bread at home requires respecting the four-hour total window, most of which is inactive resting time. Water temperature dictates yeast activity. Keep the liquid at 110 degrees Fahrenheit so the microorganisms activate without dying. Watch for a whitish foam layer to form within fifteen minutes after mixing the water, sugar, and yeast. This foam confirms the leavening agent is alive before any flour enters the bowl.
Handling the Dough
Climate and humidity change flour absorption rates. Ambient moisture dictates whether the dough requires the full six cups of flour or slightly less. Knead the mass on a smooth surface until the stickiness disappears. Greasing the proofing bowl with coconut oil prevents the exterior from drying out. A warm, dark environment encourages the gluten structure to expand properly during the initial rest.
Baking and Yield
Dividing the mass yields two distinct loaves. Each portion requires a secondary rise inside a greased nine-by-five inch pan before entering the oven. Bake the loaves at 350 degrees Fahrenheit for thirty minutes. Sliced portions suit sandwiches and breakfast toast equally well.
