SISTER WISDOM

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This is my go-to recipe for a basic, good bread. It’s strong enough for sandwiches and can easily be shaped into rolls rather than a loaf. I’ve made it all white or with a mix of white and whole wheat flour, and it’s always risen beautifully and tasted wonderful. The recipe is from Joy of Cooking, 1997 edition, which my Mom gave me on my 17th birthday. It’s been my favorite cookbook ever since.

I often double the recipe and stick half the dough in the fridge after the first rise so we can have more fresh bread later in the week. It also makes great pizza dough – just roll out into pizza shape after the first rise, then bake at 350 for 10 minutes or so, until just beginning to brown. When you’re ready for pizza, top the pre-cooked crust with sauce, cheese, and topping, and bake at 350 until everything is warm and melty.

Ingredients:

2 1/4 t. active dry yeast (I use SAF yeast.)

1/4 cup warm water

2 T. sugar

3 cups bread flour (I just use all purpose flour.)

2 cups warm water (I use half milk, half water sometimes.)

1 T. melted butter (Sometimes I double the butter amount, sometimes I leave it out altogether. Depends on how luxurious I’m feeling at the time. The bread is good either way.)

1 T. salt

3 to 3 1/2 cups flour (all purpose white or wheat)

Mix the yeast, water, and sugar in a small bowl until the yeast is dissolved and frothy, about 5 minutes.

In large bowl, combine the flour, the yeast mixture, the water, butter, and salt. Mix until well combined. Add the remaining flour by half-cupfuls until the dough is moist but not sticky. You may need more or less flour. The dough should begin pulling away from the sides of the bowl.

Knead the dough for 5 – 10 minutes until smooth and elastic. Butter or oil the sides and bottom of a large bowl and place the dough in it, turning it once to coat. Let rise in a warm place until doubled, 1 to 1 1/2 hours.

Gently press the dough down and divide into two pieces. Grease 2 loaf pans (8 1/2 by 4 1/2 inches) and place half the dough in each pan. Let rise until again doubled, 1 to 1 1/2 hours.

Preheat the oven to 350 and cook the loaves for about 30 minutes, or until lightly browned and hollow sounding when tapped. Remove from pans and let cool on wire rack… or just go ahead and cut yourself a piece as soon as you can and eat it ravenously. It’s great with butter and honey.