This bread is vegan!
What you’re gonna need:
- 2 1/4 teaspoons active yeast (or, 1 packet)
- Generous 4 cups flour
- 1 1/2 cups warm water (not hot)
- herb seasoning for flavoring (optional but recommended)
- 2 tablespoons sugar (white or brown; it doesn’t matter. It won’t make much difference which one you use. I like the subtle brown sugar flavor in mine, but it seems that white sugar helps your yeast foam faster.)
- 1 tablespoon of oil. I like coconut oil or olive oil! (Any will work. Well, except motor oil. That would probably kill you.)
Here’s the plan:
- Dissolve your yeast in the 1.5 cups warm water. Add the sugar. Cover, and let rest until your yeast starts to foam; about 5 or 10 minutes.
- Add herb seasoning and flour.
- Knead 3 minutes until smooth and elastic.
- Let rise 30 minutes until doubled.
- Knead dough on a floured surface for 5 to 10 more minutes.
- If desired, braid bread!
- Preheat oven to 400 degrees.
- Let rise near warm oven while preheating.
- Once your oven is ready, put the loaf in, and bake for 20 to 25 minutes.
To get all emotional about it, to me, this bread tastes like home. I don’t know why. I believe it’s a very old recipe, passed down through generations and of course, adapted here and there to fit modern technology. (Ovens. I’m talking about ovens.)
Ready in about 2.5 hours.
Rises for 45 to 90 minutes.
Stays in the oven for about 35 to 40 minutes at 350 degrees.
Makes 3 loaves. This is great for gatherings!
- 2 1/2 cups warm water (not hot)
- 3 cups wheat flour
- about 5 cups white flour (no more than nine cups flour total)
- 2 eggs
- 1 egg, for later.
- 1 flat tablespoon yeast
- 1/2 cup honey
- 4 tablespoons oil or butter (coconut oil is one of my favorites!)
- 1 tablespoon salt
- 2 medium bowls
- large bowl
- bread pan, or something. I find these loaves cook marvelously on cookie sheets.
- Add warm water, yeast, and honey in medium bowl. Stir. Let sit about 5 minutes while you mix up the other ingredients. Actually, you can let this sit for up to 20 minutes, as the creamier the layer that the yeast forms on top is, the better.
- Beat 2 eggs, and mix with oil/melted butter.
- Combine the mixtures. Stir.
- Add the flour a little at a time until the dough is tacky, but not sticky or wet.
- Turn the dough out onto a floured surface, and knead for about 10 minutes.
- After the 10 minutes is up and your dough is good and elastic, lightly oil the inside of a large bowl, and do the same to the dough. Cover. Keep the dough in the bowl in a dark, warm place for 45 to 90 minutes, to rise until doubled.
- When doubled, preheat oven to 350 degrees, and lightly grease your cookie sheets/bread pans.
- Punch down the dough and divide into thirds. Each one of these will be a loaf.
- Beat 1 egg. Brush the egg on top of the dough.
- Let rise until the oven is ready, then bake for 35 to 40 minutes.
- Cool briefly, then it’s ready to enjoy!
If you’d like to make things a little fancier, before you bake and after it’s risen, you can take the dough you’ve divided into thirds, and create three “ropes” of dough from each third, twisting them into a braid.
Here’s a tutorial I’ve found on youtube for bread braiding, from the simple 3 strand braid, increasingly complex all the way up to 9.
I hope your bread turns out as good as mine did. ^^