Someone asked for my recipe and I cannot remember who it was. I will post here and hopefully she will find it?! This is my ‘go to’ recipe. We use it for sandwiches and meals. I ‘borrowed’ the base of it from allrecipes.com and took some of the notes and some input from my friend Andrea and viola! I love how this turns out every single time!!
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 1/4 teaspoon bread machine yeast (.25 ounce package)
1/4 cup vegetable oil (I use olive oil)
3 cups bread flour
1 1/2 teaspoon salt
Place the water, sugar, and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes.
Add oil, flour, and salt to the yeast. ***Select Basic or White Bread setting and press start.
***My personal note- this is where I just put the bread maker on the dough setting instead. Once completed ( about 1 hr 20min) it punch it down and put it into my stoneware bread pan that has been sprayed with non-stick. I have another that can cook 4 mini-loaves which I will separate the dough evenly into those quadrants.
I place the selected pan in my oven, covered with a clean towel, with the oven light on, resting on the top rack while a jelly roll pan of hot, hot water is sitting below my bread for 45 – 60 minutes. It rises really high in this controlled environment! I’ve started letting it rise for the 45 minutes since it was rising too high while I waited for the oven to heat up. Once your rise is complete, remove your water pan & risen bread and preheat your oven to 350 degrees. Once preheated cook for 30 minutes. I take it out of the oven and spray the top of the bread – while hot – with room temperature water. This will soften the top of your loaf (if you like it that way)
The time line overall is the same, but a little more labor intensive. I consider it worth it because I do not like the shape or size of the loaf in the bread machine. This makes a larger loaf for me and of course we can always use more bread! 🙂