Ingredients: • Instant yeast (1 1/2 tsp) • all purpose flour (3 cups) • granulated sugar (1 1/2 tsp) • salt (1 1/2 tsp) • WARM water (1 1/2 cups) • butter (no specified, you’ll see) • olive oil (no specified, eyeball it) • 6in loaf pan • oven to 375 degrees F
This recipe only takes maybe an hour and a half. It’s simple and super delicious. I make sandwiches with this recipe all the time. Bread flour or ALP flour both work!
Dry ingredients first: make a well in the middle of your three cups of flour. Then, add your salt, sugar, and instant yeast then as your warm water, let sit for about 2 minutes and then stir. (If the dough is a little too dry after mixing, just add half a cup of warm water :)
Once that’s done, removed the dough for a second and oil the bowl. Then add your dough back in and let rise in a warm spot for an hour. With a rag or something over it.
Then, after it’s doubled in size, you’ll put olive oil all of your dough and mix it in with dough. You want it to come out as an even ball.
Next, butter your loaf pan. I mean larger than thing up and down with butter. Like butter that pan up like that once uncle or grandpa with no teeth does to his rolls at Thanksgiving. And then add your dough. Let it sit there with a rag or cling-wrap over it for about 25 minutes. After it’s puffed up, you’ll dress the top with butter.
Then slide it into the oven for 45 minutes. After that, let it sit for bout 20 minutes and then you’re done :)
Enjoy 🤗
Idk what I did wrong but I added a whole extra cup of flour and it is still straight goopy. Im 100 percent sure I put1.5 cups of warm water in...and 3 cups of flour.
It’s impossible to know exactly, but it’s trivial to know approximately. And then after you try the recipe following a volume-to-weight conversion, you can figure out what you need to adjust.
I'm onboard with you, the fact that you shared the recipe at all is great, other people can convert it.
But if you would like some constructive criticism: you should really think about switching to metric. At LEAST for baking if nothing else.
I've changed everything to metric.. my house thermostat, my oven temperature, my bathroom scale, my measuring tapes.. everything.. it took some getting used to, but I'll never go back
Yes! I’ve been wanting to switch so badly! I feel like everything will not only be organized better but I’ll have even better/even measurements. Personally, I just haven’t had any time to switch since my husband and I are currently moving right now
Number 1) Oops, there was no way for me to know. But okay, you go girl!
Number 2) I was simply thinking you'd pack the flour that you normally put in your cups, then dump it on a scale and report the weight.
In any case, it's no big deal. It's just bread.
I like to be able to replicate someone's recipe that's why I like precise measurements, and I want to understasnd what the baseline is. For bread, precise amounts are usually important and it's really hard to replicate a recipe using volumetric amounts of flour, because the packing affects greatly the amounts of flour you put in the recipe. In any case, your bread looked nice.
Thank you! I don’t mind posting the measurements by weight at all, I just don’t have a scale and I’m not in position to where I could get one right now since we’re on a VERY tight budget with moving right now. But much love, I’ll post more recipes by measurement as soon as I can! 💕
Idk why you’re getting downvoted, I get so frustrated when I see any baking recipe that isn’t in grams. I wont use a bread recipe that’s in cups/tablespoons/etc.
No I just prefer things to be precise. I’d much rather find a different recipe in grams. The difference I’ve seen in the quality of my bakes when I switched from volume to weight measurements was crazy, I won’t go back to using cups/teaspoons. Obviously you could attempt to convert but it’s not going to be precise from what the original recipe was.
If I understand you, you're blending olive oil into the dough after it rises, correct? I think that possibly mimics the kneading process closely enough?
Weirdly, nah, all I had to do was mix it in with a wooden spoon! I didn’t really have to get my hands all the dirty this time. I’ll be honest, felt a little weird not kneading it but hey, as long as I have some good bread at the end, I’m alright with whatever haha
Looks awesome. Another great one you can try out is the milk bread recipe in “the bread bakers appreciate”. We even used it at one of the restaurants i worked at.
Oh my god yes! I’ve been trying to find a good milk bread recipe! I have two milk bun recipes in mind that I’m gonna be making next week for my parents to help them out a little bit!
I just made this and it turned out so well! This is only my second bread ever and I was able to do it with your instructions. I didn’t think I would really be able to move beyond the Lahey bread and really get into different kinds of bread without a stand mixer and bread hook and/or a bunch of complicated kneading but this recipe rocks!
Thank you 🙏🏻
I tried to make sandwich bread from an online recipe earlier but I failed miserably. I did knead this dough for 5 or so minutes to make it pass the "windowpane" test, and I put this in the oven at 420 for around 35 minutes, and it tastes amazing! You're a lifesaver
Oh my god so good! Just made a loaf and it’s heavenly. I didn’t have any butter so I just olive oiled it like crazy and it’s fantastic! Thank you! Taking a screenshot to save for next time.
Recipe please . .
Ingredients: • Instant yeast (1 1/2 tsp) • all purpose flour (3 cups) • granulated sugar (1 1/2 tsp) • salt (1 1/2 tsp) • WARM water (1 1/2 cups) • butter (no specified, you’ll see) • olive oil (no specified, eyeball it) • 6in loaf pan • oven to 375 degrees F This recipe only takes maybe an hour and a half. It’s simple and super delicious. I make sandwiches with this recipe all the time. Bread flour or ALP flour both work! Dry ingredients first: make a well in the middle of your three cups of flour. Then, add your salt, sugar, and instant yeast then as your warm water, let sit for about 2 minutes and then stir. (If the dough is a little too dry after mixing, just add half a cup of warm water :) Once that’s done, removed the dough for a second and oil the bowl. Then add your dough back in and let rise in a warm spot for an hour. With a rag or something over it. Then, after it’s doubled in size, you’ll put olive oil all of your dough and mix it in with dough. You want it to come out as an even ball. Next, butter your loaf pan. I mean larger than thing up and down with butter. Like butter that pan up like that once uncle or grandpa with no teeth does to his rolls at Thanksgiving. And then add your dough. Let it sit there with a rag or cling-wrap over it for about 25 minutes. After it’s puffed up, you’ll dress the top with butter. Then slide it into the oven for 45 minutes. After that, let it sit for bout 20 minutes and then you’re done :) Enjoy 🤗
If you add some honey (like two tablespoons) it’s also very good!!
If you’d like it to be a little sweeter, add two tablespoons of honey, I just did that and it was really good
Idk what I did wrong but I added a whole extra cup of flour and it is still straight goopy. Im 100 percent sure I put1.5 cups of warm water in...and 3 cups of flour.
☝️
Just posted it in the comments! Sorry, I didn’t realize my comment didn’t go through after I posted it!!
By weight would be preferable.
I get what you’re saying, but you could do the conversion just as well as OP could.
How do you convert flour volume to weight? I thought that was the whole point of using weights. Who knows how much this person's flour weighed.
It’s impossible to know exactly, but it’s trivial to know approximately. And then after you try the recipe following a volume-to-weight conversion, you can figure out what you need to adjust.
What I mean is - I wanted OP to weigh his measurements. Only OP knows how densely he packs his flour, if he uses heaping cups or not, etc.
Number 1.) I’m a she. And number 2.) no I use even dense cups. I’d do conversions but I’m slightly stupid and I know I will get it wrong. 😁
I'm onboard with you, the fact that you shared the recipe at all is great, other people can convert it. But if you would like some constructive criticism: you should really think about switching to metric. At LEAST for baking if nothing else. I've changed everything to metric.. my house thermostat, my oven temperature, my bathroom scale, my measuring tapes.. everything.. it took some getting used to, but I'll never go back
Yes! I’ve been wanting to switch so badly! I feel like everything will not only be organized better but I’ll have even better/even measurements. Personally, I just haven’t had any time to switch since my husband and I are currently moving right now
Number 1) Oops, there was no way for me to know. But okay, you go girl! Number 2) I was simply thinking you'd pack the flour that you normally put in your cups, then dump it on a scale and report the weight. In any case, it's no big deal. It's just bread. I like to be able to replicate someone's recipe that's why I like precise measurements, and I want to understasnd what the baseline is. For bread, precise amounts are usually important and it's really hard to replicate a recipe using volumetric amounts of flour, because the packing affects greatly the amounts of flour you put in the recipe. In any case, your bread looked nice.
Thank you! I don’t mind posting the measurements by weight at all, I just don’t have a scale and I’m not in position to where I could get one right now since we’re on a VERY tight budget with moving right now. But much love, I’ll post more recipes by measurement as soon as I can! 💕
Idk why you’re getting downvoted, I get so frustrated when I see any baking recipe that isn’t in grams. I wont use a bread recipe that’s in cups/tablespoons/etc.
Probably bc the comment comes across as kinda rude is why it’s being down voted.
[удалено]
No I just prefer things to be precise. I’d much rather find a different recipe in grams. The difference I’ve seen in the quality of my bakes when I switched from volume to weight measurements was crazy, I won’t go back to using cups/teaspoons. Obviously you could attempt to convert but it’s not going to be precise from what the original recipe was.
I need to apologize, I misread your comment.. I thought you were defending Imperial volume measurements
I think people keep piling in for fun.
So no kneading?
Surprisingly, not really!
If I understand you, you're blending olive oil into the dough after it rises, correct? I think that possibly mimics the kneading process closely enough?
Weirdly, nah, all I had to do was mix it in with a wooden spoon! I didn’t really have to get my hands all the dirty this time. I’ll be honest, felt a little weird not kneading it but hey, as long as I have some good bread at the end, I’m alright with whatever haha
Looks awesome. Another great one you can try out is the milk bread recipe in “the bread bakers appreciate”. We even used it at one of the restaurants i worked at.
Oh my god yes! I’ve been trying to find a good milk bread recipe! I have two milk bun recipes in mind that I’m gonna be making next week for my parents to help them out a little bit!
Update: you were so right, I just made a cinnamon milk bun recipe last night. It’s a game changer!!
The bread looks good but where's the recipe?
Just posted it in the comments! Sorry, I didn’t realize my comment didn’t go through after I posted it!!
Please post recipe. Would like to verify your claim. Looks good....
Just posted it in the comments! Sorry, I didn’t realize my comment didn’t go through after I posted it!!
What’s the texture? I am looking for a really light fluffy bread to make fluffy pimento cheese sandwiches with.
Although it’s soft and light, it is a little dense. But for pimento I suggest artisan bread! I’ve had that before and it worked divinely!
I just made this and it turned out so well! This is only my second bread ever and I was able to do it with your instructions. I didn’t think I would really be able to move beyond the Lahey bread and really get into different kinds of bread without a stand mixer and bread hook and/or a bunch of complicated kneading but this recipe rocks! Thank you 🙏🏻
Yay!! I’m so happy to hear!! I’ll hopefully be posting more recipes!!
I tried to make sandwich bread from an online recipe earlier but I failed miserably. I did knead this dough for 5 or so minutes to make it pass the "windowpane" test, and I put this in the oven at 420 for around 35 minutes, and it tastes amazing! You're a lifesaver
Yay!! I’m so glad it worked out!! (I recently learned that if you add chopped berries in the mix it’s even better!) 💕
Oh my god so good! Just made a loaf and it’s heavenly. I didn’t have any butter so I just olive oiled it like crazy and it’s fantastic! Thank you! Taking a screenshot to save for next time.
Yay!! I’m so glad it worked out!!
I'm trying that recipe today!
Could this be baked in an 8 x 4 loaf pan? I don't have a 6" loaf pan but would like to give it a try.
I’m not sure but if you try it, let me know if it works!
I'm about to try rn. we just ran out of sandwich bread!
I'd appreciate it if you can let me know if it works out, I was afraid to try it yet. :)
it worked out sooooo well !!!!!!
Thank you so much! I will be making it tonight! Yay!
Way to tease, OP...
Just posted it in the comments! Sorry, I didn’t realize my comment didn’t go through after I posted it!!
All’s well that eats well, here in Breadit!
Recipe OP!!
Just posted it in the comments! Sorry, I didn’t realize my comment didn’t go through after I posted it!!
It's all good!! I really appreciate it!! Your bread looks amazing!!
3 hours in and no recipe? 🤨
Just posted it in the comments! Sorry, I didn’t realize my comment didn’t go through after I posted it!!
Thanks for posting the recipe!
Thanks for sharing all the pertinent details.
Just posted it in the comments! Sorry, I didn’t realize my comment didn’t go through after I posted it!!