The superior taste and texture of homemade bread are not the only reason I take the time to make it. I find comfort in the process as well. The smell of the yeast as it blooms, the smooth dough in my hands, and punching down the first rise, are incredibly cathartic. My fiance looms over a fresh and fragrant loaf while it cools. Finally, we share the first warm slice.
Basic White Bread
4-5 cups white flour (I use Gold Medal-Better for Bread Flour)
2 teaspoons dry active yeast
2 teaspoons salt
2 cups warm water
1 teaspoon vegetable oil
1. Combine yeast and hot tap water in a large mixing bowl. Let it sit for about 10 minutes. You'll notice that the yeast blooms and forms a fragrant layer of froth.
2. Whisk in the salt.
3. Begin to add the flour one cup at a time. At first you'll want to stir with a spoon, but it won't be long before you need to roll up your sleeves and get in there. Kneed with your hands until the dough starts to feel silky. It should just be slightly tacky and softly hold shape. Sometimes the variety of flour I use governs the amount I need to get to this stage. You have to trust yourself on this one. Is it still gloppy? Add more flour. Does it look and feel perfect after four cups? Stop there.
4. Okay, you just did the hardest part. Give yourself a pat on the back (you might want to wash your hands first!). Take the dough out of the bowl, wipe the bowl clean clean, and oil it well.
5. Place your dough in the oiled bowl and flip it once. You want the dough to be lightly oiled so it doesn't dry out. Throw a slightly damp towel over the bowl and walk away for 60-90 minutes.
6. Welcome back! Your dough should have doubled in size by now. Punch it. Keeping punching it until it deflates, or until you feel better.
7. Reshape it into a ball and place it in an oiled bread pan. Throw that damp towel over it again and give it another 60 minutes.
8. Preheat your oven to 400ยบ
9. The dough should rise just past the top of the pan. Pop it in the oven and bake for 30 minutes. You'll know its done when it looks golden brown and sounds hollow when you tap it.
The first time will seem a little tricky. The second time you may have to glance at the recipe again. The third time you'll be wondering why you haven't been making your bread all along because its so EASY!
