The Last Bread Recipe You’ll Ever Need



Yes I’m going to be that cocky and say that literally.. you will never have to spend long, sleepless nights scouring pinterest again for the perfect bread recipe.  Then spend the better half of the next day making it, only to discover it is definitely not worth the wasted flour.  I’ve already done the work for you!  In my scientific lab (200 sq ft kitchen) I have adjusted ingredients, combined ancient grandmothers recipes, calculated weight watchers points, and finally.. FINALLY.. come up with the tastiest derned bread that will ever come out of my oven.  Let me tell you.. it takes a while to rise like all bread does (I am not the most patient baker) but after you get it down it doesn’t seem like such a pain and it is melt in your mouth delicious!

WW Points: 3 points per slice.  16 slices per loaf

This recipe makes 2 loaves, but I cut it in half to make 1 at a time.  You can freeze half for later but I personally haven’t done it.  The best way I’ve heard is to freeze it in a gallon sized plastic baggie so it has room to rise a bit just after kneading, then when it’s time to use it, remove it from the freezer and set it on the counter until room temperature.  Then continue on to the normal rise process.

3 cups luke-warm water
1/4 cup honey
1 1/2 Tbsp. rapidrise yeast
1/3 cup oil (I use olive oil) (update:  Though I abhor using it, I ran out of olive oil and canola oil makes for some super soft and yummy bread)
1 Tbsp. salt
6 – 7 cups King Arthurs Unbleached Bread Flour

In a large measuring cup, dissolve yeast in warm water and honey. Let sit 10 minutes. Pour into large mixing bowl or standmixer bowl. Add the oil and the dry ingredients starting with 6 cups of flour. Mix all together. Knead the dough thoroughly with dough hook until all ingredients are incorporated and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.

While the dough is kneading, lightly grease a large bowl with butter or cooking spray. Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray. Cover, and set in a warm place to rise for 1 hour. ( I turn the oven on for about 30 seconds and place the bowl on the top rack, and a bowl of hot water beneath it. )

After an hour, punch down dough and divide it into two portions. Working with one loaf portion at a time, roll (with a rolling pin or pound down with hands) the dough out into a roughly 12″ x 12″ square, making sure that the thickness of the dough is even. Slowly and tightly roll up the square, sealing the edges firmly. Tuck the ends of the roll tightly under the bread and place into your prepared loaf pan. (this is what makes the slightly swirled pattern in bread) Repeat with the second loaf. Cover the loaves, set in a warm place (warm oven), and let rise until doubled, about another hour.

Bake at 325 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. (I rub some salted butter on the top afterwards) After cooling for about 10-15 minutes, slice and enjoy!


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