Total Time
5mins
Prep 5 mins
Cook 0 mins

This is my basic go-to bread recipe. It can be changed in a billion ways - the flour switched up, sugar instead of honey, sourdough instead of active yeast starter, whatever. The dough is very flexible and can be shaped however desired, I personally prefer to make rolls, since I like crusty bread.

Directions

  1. Mix as you usually mix your bread, food processor, bread machine, whatever. If you use a bread machine, use it on the dough cycle (trust me, bread is a million times better when not baked in a machine). I like that this recipe can be left in a bread machine for hours with a timer - set it up in the morning, come home at night to fresh bread dough.
  2. After initial rise/fall, punch down, and shape. This recipe generally takes about 45 minutes on the second rise to double in size.
  3. Bake at 425 for 30-40 minutes, misting the oven twice with water at 5 and 15 minutes (make sure you don't spray the light in your oven, it'll break).