Amber’s Kitchen Bread- Active Dry Yeast
CLASSIC WHITE BREAD! I get messages every day from those of you who make it and write to tell me that it was 1- the easiest bread to make, and 2- the best bread you have EVER eaten! This version of the recipe includes baking instructions to make 9 mini loaves instead of 3 large loaves. (Perfect size for a kid’s lunch-size sandwich!)
- 3/4 cup honey or cane sugar
- 3 cups warm water between 100-115 degrees
- 1 1/2 tbsp active dry yeast not instant
- 1/3 cup coconut oil can sub with veg oil
- 1 egg beaten
- 1 tbsp salt
- 7- 8 1/2 cups bread flour if using Kamut flour you'll need to decrease the amount of flour
- Combine sugar, warm water, and yeast in a large mixing bowl. (Or a Bosch mixer is perfect for this recipe)
- Let stand for 10 minutes while the yeast poofs and dissolves
- Add oil, egg, and salt into yeast mixture. Mix to combine.
- Add flour, one cup at a time, mixing well and kneading well in between. Don’t add all the flour at once, especially towards the end. How much flour you need depends on lots of variables- you don’t want dough that’s too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.
- Knead for 5 min by hand or 2-3 minutes in a mixer.
- Cover dough with a clean dish towel and allow it to rise until doubled, about 45 min. Then punch down. Allow to rise for a 2nd time, covered, for 30-45 min.
- Separate dough into 3 equal sections, or for mini loaves separate each of those thirds into thirds again (9 total) and with a rolling pin, roll into sections into a rectangle. With each section, roll it from bottom to top and put seam side down into a greased mini loaf pan. (Or if making 3 larger loaves, use a 4.5×8.5 inch loaf pan). Cover with a towel and let rise 30 minutes or until doubled.
- Bake at 380 degrees for 20 minutes for mini’s, or 24 minutes for larger loaves. Take out of loaf pans, let cool on a wire rack for at least 30 minutes before slicing. ENJOY!