When Ben usually eats something I’ve made, he’ll say, ‘This is the best thing I’ve ever eaten!’ Well, I’m like Ben on this one~~this is the best bread I’ve every made! Moist, tender, dense, yet light, a heavenly yeasteee aroma cooking and pull apart fluffy and soft! It reminded me totally of my Grandma Cook’s yeast bread and rolls she used to make weekly faithfully~~when I’d walk to her house as a kid, I could smell that aroma from a block away.
Then I’d see the golden brown tops of the rolls lathered and slathered with melting butter, and my heart would skip a beat! Be sure to look at the picture gallery of me making the bread…I mean for the first time in a long time, I had someone else taking pictures!
Makes: 2 loaves
Preheat oven to 400
What you need:
2 packages dry yeast
5 ½ cup all-purpose flour (divided)
1 tsp sea salt
2 cups water 110-120 degrees (divided)
1 egg white for wash on dough
What you do:
Put the 2 packages of yeast in a room temperature large mixing bowl. Add ½ cup of the warm water (about 110-120 degrees) and whisk dissolving the yeast. Let it sit for about 15 minutes. Add the remaining water to the yeast and gently whisk together.
Sift 4 cups of sifted flour and salt into a second mixing bowl. Pour half of the flour into the wet mixture and blend well. Add the remaining flour and blend well. Put the remaining flour on a clean surface. Dump out the dough and knead for about 5 minutes. (Note: leave the flour on this surface because you will knead a second time) Coat a clean large bowl with cooking spray.
Form the dough into a large ball, put in the bowl, cover with a clean dish towel and place in a draft free area and let the dough rise until about double in size (an hour or more). (Note: I put mine in a cold oven. Turn on the light and let it rise. )
After the dough has raised, dump onto the flour surface and knead another 5-7 minutes. Shape into desired bread loaves, make slits (about ½” deep) on top with a sharp knife, cover and let it raise again for about 30 minutes.
Brush the tops/sides of the bread with an egg white (optional) for a shiny finish. Bake in a pre-heated 400 oven about 45-55minutes. (Note: Cover the top with foil if it’s getting too brown.)
Watch the bread-making in Ally’s Kitchen~~
©Alice D’Antoni Phillips Ally’s Kitchen