Bread seems intimidating to make. I have had several failed attempts, however this recipe is awesome. I got it from the Baker Upstairs. I followed the recipe to the T. Which is rare for me. The key is to make sure you are using warm water and you have a warm place for the bread to rise. It will be delicious trust me!
- 4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
- 3/4 cup warm water
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 3 tablespoons unsalted butter, room temperature and cut into pieces
- 2 and 2/3 cup additional warm water
- 9-10 cups all-purpose flour
- 4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves
- Additional butter/cooking spray, for greasing your rising bowl and loaf pans
Start with warm water (warm as in just below hot) add 1 teaspoon sugar and 4 1/2 teaspoons yeast. Wait 3-5 minutes and allow for your yeast mixture to start to bubble and foam.
Add a 1/4 cup sugar, 3 tablespoons butter, 1 tablespoon salt… control your excitement!
Add 2 2/3 cups warm water… then start slowly adding your flour and mix on a low speed. Start with 5 cups of flour and keep adding till the dough is pulls away from the bowl into a ball. For me it was 9.5 cups.
Place the dough into a greased bowl (spray with cooking spray). Lightly spray the top of the dough too. Cover with a damp towel… ( I wrote damn towel first… you can use either). Place in a warm place. When I made bread for 4-H it was August and I put it in my car outside- baking in the sun. It will double or triple quickly. Today it is the winter, it is -4 today, and I place it in a small room with a space heater. It is my bathroom don’t judge me. Okay judge me but its the smallest room in my house and naturally the warmest. This is the only way it will double in size.
Let rise for an hour and then roll it on a lightly floured surface.
The original recipe makes 3 loaves of bread. I only have 1 loaf pan. So I made a couple different types. Divide your dough into thirds. For all three I used a rolling pin and rolled out into a square about a 1/2 inch thick.
The first- I rolled this up tucked the edges and placed into a loaf pan.
The second- I rolled and cut into 2 inch pieces and placed into mini loaf pans. (shown below)
The third- I folded the rolled dough in half and then rolled and cut into rounds about 1 1/2 inch rounds.
Place back into your warm location for another hour to double in size.
Once doubled use your last tablespoon of butter – melt it and brush on the tops generously.
Bake at 425 degrees 10-15 minutes until golden brown and beautiful.
Add some butter and eat your heart out.