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The Dough That Doesn't Make You Say "D'oh!"

I completely stopped buying sliced bread from the grocery when I developed this recipe. It really makes me feel so much better knowing that I can make this bread any time and there are no preservatives, so I feel better giving this to my family. You only need 5 simple ingredients and you can have your house smelling like an artisan bakery all the time!


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Soft, pillowy, tender bread that tastes so much better than anything you could ever buy off of any shelf from a grocery. Once you've made this recipe and see how easy it is, you'll be hooked for life.



Homemade is Always Best Made


This is one of the most pure tasting breads you'll find anywhere. No preservatives, no extra sugar, no fuss. This is just good classic bread with a taste that will knock you off your feet. I promise your guests will think you're a beast with the yeast!

This bread is so easy there’s no reason that you can’t have fresh bread ANY time at all! You may have to double up on the recipe, as the smell of fresh bread seems to bring EVERYONE out to tear right into it!


Making the Dough

½ c water, 105 - 115 degrees

1 Tbsp yeast

2 Tbsp honey

3 ½ cups flour

2 tsp salt

1 c water, 105 - 115 degrees

Melted butter for brushing

Olive oil, for greasing



Kneading Your Masterpiece


In a small bowl, combine ½ c warm water, yeast, and honey. Stir well and let it sit until foamy, about 10 minutes.


In a large bowl, mix together the flour and salt. Add in the yeast mixture and stir well until a shaggy dough forms. Pour in the cup of warm water and continue to mix. Turn the dough out onto a well-floured work surface and knead until the dough comes together, is smooth and elastic.


Lightly grease the bowl with olive oil and return the dough to the bowl, turning it over so that it is greased on the top as well as the bottom. Cover with plastic wrap and let it rise in a warm place for about 1 hour.


If you’re using a standard size loaf pan, divide the dough in half and use 2 pans. If you’re using a long loaf pan you don’t have to divide the dough. Lightly oil well the pans to be used with olive oil.


Turn dough out onto your floured work surface and knead, getting out a lot of the gasses that have accumulated. Divide the dough if necessary. Lightly press the dough out into a flat rectangle, the length of the pan(s) used, and begin to roll the dough, at the longer side. Gently place the rolled dough into the prepared pan(s) and cover and let rise for 1 hour.


Preheat your oven to 350 degrees. Bake for 35 minutes for the longer pan, and 30 minutes for standard sized pans.


When the bread is done, brush it immediately from the oven with butter. Let the bread cool on a wire rack, laying on its side. (This will allow air to get into the side of the loaf so moisture doesn’t stay and make it soggy.) Try to resist the urge to get into it and let it cool completely before slicing.



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