When I got my Taste of Home magazine in the mail, [Thanks, Sally!] this recipe caught my eye. It was probably because it said above the ingredients “you can be enjoying fresh bread in less than 2 hours!”
That’s reason enough for me. After scanning the ingredients, I was excited to realize that I still had bread flour in the house from my bagel party last weekend. So there you go! It was destined. And in only 2 hours I was eating delicious fresh bread of my dreams.
So, now, about dough raising… Normally recipes instruct me to place the dough in a large bowl for it’s first rise. But when I do, I never remember how big it was before, and am always unsure of when it’s really “double in size.” Personally, I like placing it in more of a medium-sized bowl. I know it’s ready when the bread dough is coming out of the top of the bowl, and it looks like my bowl has a big belly.
Look at that dough! It’s big-boned, it’s husky, it’s curvy, it’s perfect.
Recipe adapted from Taste of Home magazine
- 2 T or 2 (1/4 oz) packages of active dry yeast
- 2 cups warm water (110-115 degrees F)
- 2 t salt
- 1 t sugar
- 4 1/2 – 5 cups bread flour
- 1 t cornmeal
- In a large bowl sprinkle yeast over warm water. When dissolved, add salt, sugar and 2 cups of flour. Beat until smooth using an electric mixer or with a wooden spoon really speedily. Stir in enough remaining flour to form a soft dough, that isn’t too sticky to knead.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled in size, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two 12-inch loaves by patting down the dough halves and rolling up long-ways so that the top is smooth and stretched. As you roll it up, stretch it so that it is 12 inches in length.
- Place seam side down on a greased baking sheet. With a sharp knife, make four shallow slashes across the top of each loaf. Cover and allow to rise until doubled, about 30 minutes. Sprinkle with corn meal. Bake at 450 degrees F for 15-20 minutes or until golden brown, rotating halfway through bake time.
I think I need french toast for breakfast tomorrow…