Prep 2 hrs 30 mins
Cook 35 mins
An accidental creation one day, this is what happens when your 4 year old decides she is going to help mommy bake... But the results are fabulous. I make this to go with soups and chili, or with a large dinner as rolls. The kids also like it when it has started to dried out a bit as bread pudding. The time includes both risings, mixing it up takes about 15 minutes.
- 1 (2 1/4 teaspoon) package yeast
- 2 cups lukewarm water
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 -2 tablespoon dried herbs (optional)
- Mix yeast, a pinch of sugar, and 1/2 a cup of the water in a bowl, allow to proof for at least 10 minutes.
- Combine flour, sugar and salt in a large bowl, add herbs if using and mix through.
- Add yeast mixture, and remaining water.
- Mix well dough should be sticky and soft, if it isn't add a little more water.
- Cover dough with a cloth, and allow to rise until double in bulk, about 90 minutes Punch down.
- Divide into 2, and place in greased loaf pans.
- Allow to rise uncovered until doubled in bulk again.
- Place in a cold oven, and turn begin heating to 400 degrees Fahrenheit.
- Bake for 25-40 minutes or until top is crusty and begin to turn golden brown.
- Cool and serve.
I wanted this type of recipe because my bread machine was not working and I am unable to knead dough. I was skeptical of the instructions, but decided to give it a try. What a great bread it turned out to be. Very easy to assemble and the taste was wonderful. It went great with my beef stew. Thanks for this easy recipe, Rhionon
I made this bread yesterday -- it was very easy to put together, but came out with a very heavy and dense texture. It would be o.k. to use as a dipping bread for a stew, etc., but as a bread for eating with butter or as a sandwich, it was just too heavy and chewy.
This is terriffic! Soft with great texture and flavor (I added 1 tsp oregano and 1/4 tsp basil as the dried herbs). This will definately be added to my regular bread list.