Sometimes plain Jane recipes are sufficient. This loaf was made by halving a recipe I found on AllRecipes.com . I had to discipline myself not to quit kneading before the eight minutes were up, but otherwise, the preparation was easy.
Fresh is best–we each had a few slices when it had cooled enough. Paired with Cranberry-Wensleydale and some hot chocolate.
But fried two days later wasn’t bad–we cut into “egg-in-a-frame” with a side of bacon for breakfast this morning.
Last much longer? If you happen to have leftovers they will start to go stale soon, since there aren’t any artificial preservatives.
Plain White Bread
Prep: 20 minutes
Bake: 30 minutes
Ready In: 2 hours 30 minutes
1 (.25 ounce) packages active dry yeast
1 ½ tablespoons white sugar
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 ½ tablespoons butter, softened
½ tablespoon salt
3 ¼ cups bread flour
In a large bowl, dissolve yeast and sugar in warm water. Stir in butter, salt and one cup of the flour. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Form it into a loaf. Place the loaf into a lightly greased 9×5 inch loaf pan. Cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Slash a design into the top with a sharp knife. For a crunchy crush, baste the top of the dough with water, or create steam in the oven by pouring boiling water into a separate pan (on the shelf beneath the one your loaf pan is on) and quickly shutting the oven door.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.