Recipe by Metric Jester
My friends and family love this stuff. I've never had a loaf go bad, because it just doesn't stay around long enough. I've modified this from a recipe I found in a bread machine user manual. It was for one of the old "Home Hardware" models, and works best in one. I've made quite a few changes to the recipe, bringing the whole thing back to basics, so now I call it my own. I continue to adapt this bread recipe, so keep an eye out for changes. Also note that the only thing I've ever seen to go wrong is that it just won't rise for some people. I'm not sure what the trick is here, but if you can find out, tell me.
Top Review by leahhageman
This bread is delicious and soft. For a crispy crust, leave as is. For a softer crust, I rubbed butter on the crust immediately after removing from the oven. My husband, who is picky about his bread, loved this recipe!
- 1 cup warm water
- 1 1⁄2 tablespoons sugar
- 3⁄4 teaspoon salt
- 1 1⁄2 teaspoons fast rising yeast
- 1 tablespoon extra virgin olive oil
- 2 1⁄4 cups flour
Directions See How It's Made
- Dissolve sugar and salt in warm water, then stir in yeast.
- Allow yeast mixture to sit for 5 to 10 min (or until it foams).
- Place flour into mixing bowl, making a hole in the centre.
- Drizzle oil over flour, and then combine yeast and flour mixes.
- Knead on a floured surface until it creates a ball.
- Place in bread pan and allow to rise 2 hours.
- If dough is double in size, preheat oven to 350°F.
- Bake until golden.
- If using a breadmaker, be sure to follow the proper directions for your bread maker, however I suggest you dissolve the sugar and salt in the water first.