This bread recipe is from Mel’s Kitchen Cafe and is the easiest and most consistent bread recipe I’ve ever used. It uses a clever proofing method, where you don’t even take the dough off the mixer, and you use ice cubes to create steam while it’s baking.
We love toast and jam and this simple, delicious bread is perfect for that and for sandwiches. I made two loaves yesterday with a cup of whole wheat flour substituted for a cup of the white flour, and I really liked the flavor and texture.
I’m sure you could add Rosemary and chopped olives, or other herbs and interesting things, but this bread doesn’t really need it. But who knows? Now that I’ve found a good recipe – I may experiment!
UPDATE: Rosemary is amazing!
Rosemary & Herb version: Add 2 Tbsp of chopped Rosemary and 1 tsp Italian Seasoning mix with the flour. Crazy good. Especially good warm from the oven with a little slather of butter.
Sesame Seed version: Add 1/4 cup sesame seeds with the flour, and sprinkle some on top before baking. I’ve been on a sesame seed bread jag lately and it’s so good!
2 1/4 cups warm water
2 Tbsp sugar
1 Tbsp active dry yeast
1 Tbsp kosher Salt (Mel uses a little less)
2 Tbsp olive oil
5 1/2 – 6 cups all-purpose flour (or 1 cup whole wheat flour and 4 1/2 -5 cups regular flour)
Mix water, sugar and yeast in a mixing bowl. If you have a stand mixer, use the mixing paddle to mix it.
Cover the bowl and/or mixer with a clean dishtowel and let the yeast get bubbly for 5 or so minutes.
Add the salt, oil and 5 cups of flour. Mix with a dough hook, or spoon for 6 or 7 minutes, adding flour as needed- 1/2 up to 1 cup flour, until dough is forming a nice solid mass. It will hang onto the dough hook and then flop back in the bowl occasionally. Only add flour if the dough is really sticking to the side of the bowl. If kneading by hand, knead for several minutes until it’s smooth and elastic.
Leave the dough in the bowl and the dough hook in the dough. Cover the stand mixer and bowl with the kitchen towel again and leave it to rise for 15 minutes. Uncover the bowl, run the dough hook for 30 seconds or so and cover again. Repeat this process 3 more times. (You can also just leave it to rise, covered for one hour.)
Remove the dough from the bowl, split it in half, and spread it out into a sort of rectangle. Roll it along the long end and pinch the ends and bottom so the dough holds together. Lay the loaves side by side, seam side down on a baking tray lined with parchment paper or a silicon mat.
Slash the dough with a very sharp knife at an angle 2″ apart. Cover again with the kitchen towel and leave to rise for an hour.
Preheat oven to 375. Just before you put the bread in the oven, throw a few ice cubes in a metal oven proof dish and put it in the oven, on the lowest shelf.
Bake for 25-30 minutes, rotating pan half way through. It should rise up and get nice and brown. Check it for doneness by turning the loaf over and knocking on it. If the loaf sound hollow, it’s baked.
Let cool before slicing. Slather with butter and call it a day.