This is the best and easiest bread ever. I admit I laughed skeptically at the idea of putting all the dry ingredients together (including yeast) into the bowl first. It was just, well…not right. I’m from the old school of allowing the yeast, sugar and water to work together for a few minutes before adding the dry ingredients. However, the reviews of many of the recipes I read online convinced me it was possible. The idea of homemade bread in an hour was alluring. This was definitely Baking Outside the Box for me!
I gathered my ingredients from my pantry only to discover that I didn't have better-for-bread flour nor the ‘instant’ yeast called for in most of the recipes. (In fact all I had was Walmart 'Great Value' flour and regular yeast.) But I crossed my fingers and forged ahead.
I admit some trepidation as I placed the first batch of it in the pans because I could see little yeast-speckles in the dough. Would it rise that way? It rose. Really fast.
It worked beautifully from the first time I tried it.
You can see from the picture at the top that I heeded the suggestion some people made that the loaf may need to be slashed just prior to baking to keep it from rising quickly and cracking in the oven. I haven’t done this since to regular loaves and they turn out beautifully.
Over time I have played with the amounts of all the ingredients until the dough came out as Goldilocks said, ‘Just right.’
It slices well for toast and sandwiches. It has a lovely, fine texture that is lightly chewy. It also makes a great cinnamon bread as well as Artisan bread. Next time I make this I’m making rolls out of it. I’ll let you know how it turns out! --Laura
Bakingoutsidethebox.com wishes to thank: http://www.kingarthurflour.com/tips/bread-machine-basics.html
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