
Now the tables are turned…..they are adults, with families of their own. And guess what they are putting on their table as often as possible – homemade bread!!! – along with servings of prayer, good conversation, good company and lots and lots of love!
Here’s the VERY basic recipe for our family’s “stand-by” bread. So simple, yet so very, very tasty! This is the recipe that’s on the EZ DOH bucket, and that can be used for loaves, rolls, sweet rolls, pizza, etc!!
Stand-By Bread
1 ¼ Cup warm water
1 Tablespoon sugar
1 teaspoon salt
1 Tablespoon oil (vegetable or olive)
3- 3 ¼ Cup unbleached flour (I like sapphire flour – King Arthur’s unbleached is also VERY good!)
Dissolve yeast in water and let rest for 1-2 minutes. If you’re using an EZ DOH or stand mixer, add the remaining ingredients (start with only 3 cups of flour – add slightly more until the dough isn’t sticky but smooth) and mix until the dough is fully kneaded. You may also prepare this recipe by traditionally hand-kneading the bread. Let rise until doubled. Form into 2 smaller French loaves or one large loaf and place on greased cookie sheet sprinkled with corn meal (The cornmeal helps give the bread a crunchy base – it’s not necessary, so don’t fret if you don’t have cornmeal in the house J) . Let rise for 10-15 minutes. Score the top of the loaf lightly with a sharp serrated knife. Bake at 375 for 20-25 minutes until golden brown. Let the loaves cool on a rack for 10 minutes before cutting.
Dissolve yeast in water and let rest for 1-2 minutes. If you’re using an EZ DOH or stand mixer, add the remaining ingredients (start with only 3 cups of flour – add slightly more until the dough isn’t sticky but smooth) and mix until the dough is fully kneaded. You may also prepare this recipe by traditionally hand-kneading the bread. Let rise until doubled. Form into 2 smaller French loaves or one large loaf and place on greased cookie sheet sprinkled with corn meal (The cornmeal helps give the bread a crunchy base – it’s not necessary, so don’t fret if you don’t have cornmeal in the house J) . Let rise for 10-15 minutes. Score the top of the loaf lightly with a sharp serrated knife. Bake at 375 for 20-25 minutes until golden brown. Let the loaves cool on a rack for 10 minutes before cutting.
