| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 30 min |
| Yield: | 2 loaves |
Ingredients
- 2 1/4 teaspoons active dry yeast
- 4 tablespoons (1/2 stick) butter, melted, plus more for buttering the bowl and loaf pans
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 5 1/4 cups all-purpose flour, plus more for flouring the board
Instructions
- Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don’t let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
- Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
- Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
- Preheat the oven to 400 degrees F.
- Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 287 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 12 mg |
| Sodium | 171 mg |
Reviews
this bread was so easy to whip together and the taste? fabulous…will add it to my regular bread making recipes.
Coat the bread pans with butter for an extra buttery flavor. Awesome recipe.
Made this at hunting camp. The boys loved it! Even my husband!
Saw you make this on your show years ago so I decided to try to add a “sourdough” rustic twist. We’ve go a 30 year old active stater so I simply replaced one of the cups of water with one cup of “fed” active starter. The only other change was using only unbleached AP flour and replaced one cup of the white flour with unbleached whole wheat flour.
Great bread! Especially if you’re looking for a fast way to produce a sourdough sandwich loaf!
Great bread! Especially if you’re looking for a fast way to produce a sourdough sandwich loaf!
Please thank your mother for me! I have baked a lot of bread, yeast and sourdough. Most of it comes out excellent and tastes great but there is something about this bread that makes this different. It came out pretty much perfect. I’m so excited to see how it holds up over the next few days. I sliced both loaves up and put most of it in the freezer. I’ve been searching for the perfect recipe to replace my store bought bread. This just might be it!
Just pulled it out of the oven. Looks and smells divine. If it tastes as good as it looks, it will be my first bread success.
This was the first bread recipe that I felt successful about. I used honey instead of granulated sugar.
I learned that artificial sweeteners are not effective with helping bread rise. My understanding is because yeast likes to interact with sugar. Honey worked nicely
I learned that artificial sweeteners are not effective with helping bread rise. My understanding is because yeast likes to interact with sugar. Honey worked nicely
Best bread I have ever made.
Patients is the theme
Just relax
Patients is the theme
Just relax
It was easy to make and tastes really good. I only had one problem. For some reason It didn’t rise in the bread pans. It did fine in the bowl. I will try again and see how it goes.
Made this bread today! It was amazing. I followed the recipe other than using my dough hook on low to kneed the bread. This bread is almost as good as my Nana’s bread and she came here from Italy and never bought a loaf of bread. I may never buy bread again❤️