{The best homade bread recipe….ever!!!}
February 16th, 2010 | 
Author: 
I have always LOVED bread (personal weakness of mine). I have not wanted to dedicate the time to make homemade bread (on a regular basis) because of the time commitment. That is, until now. Wow! I found this bread recipe and it takes maybe 5 minutes to make the dough….you leave it on the counter for about 2-1/2 hours and then refrigerate it overnight. The best part is it will keep up to TWO weeks in your fridge. Just take out however much dough you want to cook and whala…fresh bread! This recipe is taken from this book….so if you want more recipes….consider renting it from your local library or buying it. It’s wonderful!
3 cups lukewarm water
1-1/2 TB granulated yeast (1-1/2 pkgs)
1-1/2 TB kosher salt or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour, measured by scooping the flour into the measuring cup and with a knive, scrape the top off the measuring cup
In a 5 quart container, put all the ingredients in and just mix it up with a wooden spoon. Mix it until all the flour is worked into the liquid and it is all moist. Make sure your container is in a 5 qt lidded, but not airtight, bowl. Put the lid on with one corner cracked (to let the gases escape as it rises). Let it sit on your counter for 2-1/2 hours then put it in the refrigerator over night….
For cooking instructions, watch this video clip…it is VERY helpful. ENJOY!!!!
Posted in Bread / Rolls
Hey Mel ~ will this recipe work with whole wheat flour? I love bread, too, but I’m doing Weight Watchers…
Melissa, watch the video…..it shows how to make a whole wheat bread (plus recipe).
I am going to make the regular as I tend to be sensitive to the additive of wheat gluten.
did you use gluten like they did on the video?
I have only made the white bread myself, no gluten. However, when I do try it, I will let you know….or if anyone else tries it, let us know.
I did try making the white with gluten added (for added protein value), I didn’t care for it in the white but will be sure to add it to the whole wheat recipe when I do it. I didn’t like it in the white recipe, because it made it more chewy and less crisp. I noticed, my family did not, they still loved it. I had a friend try it (who never tried the original recipe) and she thougth it was heaven, so if you have a chance, give it a try. I can see it being very useful for making the whole wheat softer. Hope this helps! The recipe is amazing!!