We go through a lot of flour here making tortillas, cupcakes, cake, and biscuits, that it’s a natural progression for me to make bread. I’ve tried so many recipes, and not all of them with great success. Until this one. This is our favourite, and I love it most for its simple ingredient list, adaptability, and ease. It’s also super-yummy!Bread ♥ 3 tsp fast-acting yeast 1½ Tbsp sugar* 3 C warm water 6 C flour* 1½ tsp salt glug of oil * = Organic
∴ Add yeast, sugar and water to a bowl, and whisk/stir to combine. Set aside for about 5 minutes. In a large bowl, mix flour and salt together. Once the yeast/sugar/water is frothy, pour the contents over the flour mixture and combine with your favourite spatula. After the mixture has come together to form a nice dough-ball, flour your work surface and dump the dough onto it. Knead the dough for about 10 minutes. Once the dough is decently silky, or no longer super-sticky, add to a bowl with a little glug of oil at the bottom. Turn the dough in the oil to coat. Cover with either a lid or damp towel. Allow the dough to rise for 45 minutes or so in a warm place. After this proofing period, punch dough down and cut in half**. Flatten each half into a rectangle, then roll it into a log and place into an oiled baking dish. Cover once again, and proof for another 45 minutes or so in a warm place. Preheat your oven to 425°F/218°C/Gas Mark 7. Bake loaves 25-30 minutes. Cover loosely and let loaves cool completely before cutting. Makes 2 loaves.
** After the first proofing, you can cut each half into yet smaller pieces, and form into:
- dinner rolls – proof covered a second time, then bake for 20 minutes until browned;
- stuffed buns – roll balls out a bit/flatten in your hand, then fill with something, pinch closed, and bake for 20 minutes (seam-side down) until browned;
- tortillas – roll lemon-sized balls to approximately ¼” thick, and fry briefly on both sides in a dry pan (makes about 20);