This is the bread that I make every few days, because it is so good and it is very quick – ready to eat in about 1 1/2 hours. It’s very flexible and works for white bread, whole wheat bread, herby bread or a cheesy bread. If you have a mixer with a dough hook it’s really easy. If you don’t, no worries – mixing and kneading isn’t that hard because it’s a soft dough.

Ingredients:

1 1/2 cups warm water
1 1/2 Tbsp honey
1 Tbsp rapid rise yeast
2 Tbsp Vital Wheat Gluten (I get Bob’s Red Mill)
1 1/2 Tbsp olive oil
2 cups AP flour
1 cup whole wheat flour
1 tsp salt

If you have a stand mixer, fit the dough hook on. If not just use a large bowl and know you’ll need to stir it well and then knead it in the bowl for a few minutes.

In stand mixer bowl, add warm water, honey and yeast. Stir gently and leave alone for 5-10 minutes in a warm place. The yeast should get nice and foamy. If it doesn’t, give it a little more time, or try putting the bowl in a warmer place. If it doesn’t get foamy at all, the yeast is dead and needs to be replaced.

Add everything else, and start mixing, letting it go for several minutes until it is almost all pulling away from the side. If it is still very sticky, add another spoonful of AP flour. It’s a pretty soft dough, so it will be a little sticky. If you’re not using a mixer, stir well and put some oil on your hand. Knead the dough in the bowl for several minutes.

Spread a little olive oil in a loaf pan with your fingers. You want a little oil on your hand so the dough won’t stick.

Dump the dough in the loaf pan, folding it in the pan a few times. Put the seam side down and spread the dough to the corners of the pan.

Cover it with a clean dish towel and let it rise for a good 45 minutes in a warm place. You want it to rise to the top of the loaf pan and a bit beyond.

Preheat oven to 350 with the top rack about 1/3 of the way from the top.

Once at temp, place the loaf pan in the oven and throw a few ice cubes on the bottom of the oven. Quickly close the door and bake for 30 minutes. You want it to be nicely browned on top,

When it’s done, let it cool in the loaf pan for a while, and then take it out to finish cooling on the counter. Slice immediately and slather with butter and a little home made jam. Yum!

Note: For white bread, just use all AP flour.

I also make savory herb bread. Just replace the honey with 1 tsp sugar. Add 2 Tbsp dried onion flakes, 1/4 tsp garlic powder, and 1 Tbsp dried dill when you add the flour. You can also add 1/2 cup grated cheddar cheese for cheesy bread.