Two Scoop Bread

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READY IN: 3hrs 15mins
Recipe by Kate S.

This is my basic bread method--a recipe that's easily remembered (no need for a cookbook) and easy for a child to mix up under my supervision while I'm doing other work around the kitchen. There are two scoops (of differing sizes) for every ingredient except the flour (6 cups, added 2 at a time) Various substitutions can be made: Lukewarm milk for all or part of the water; whole wheat flour in place of the first 2 c of flour; other fat (melted butter or lard) in place of the olive oil).

Ingredients Nutrition


  1. In large mixing bowl, whisk together first six ingredients.
  2. Stir in 2 c flour.
  3. Add the last 2 c flour gradually, stirring and then kneading to form soft dough. Knead several minutes.
  4. Allow dough to rise in bowl until double. (It will rise faster in a warm place.).
  5. Punch down and allow to rise a second time.
  6. Grease 2 bread pans; divide dough in half; shape two loaves and place in pans. Preheat oven to 350.
  7. When dough no longer bounces back when lightly touched with a fingertip, bake the loaves 45-50 minutes.

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