Every Day Bread

I am back into only eating homemade bread in 2015. I lasted way longer in 2014 than I thought. I actually did not purchase any bread products for 6 months! I blame weekend beach trips and those delicious onion buns from The Fresh Market. Those onion buns were a gateway into my old carb charged ways. But what does fascinate me is how hard it was to buy that first loaf of white bread from TFM. I looked at the loaves of bread for weeks before I could bring myself to buy one. And then it was a slippery slope. But this bread is proof that practice does make perfect. This is my best bread recipe yet and it is so easy!




This recipe is along the lines of Artisan Bread in 5 Minutes a Day. But the recipe is tailored to a standard sandwich bread loaf. I love the freeform loaves and I love baguettes, but this is definitely better for making sandwiches and easier to portion control if you are counting calories. Forming your sandwich loaf really does not take more than 5 minutes. This dough is easy to work with, and all you have to do is just keep stretching and turning it until it is approximately the length of your pan. The dough can be stored in the fridge for up to two weeks. If you are counting calories in the new year. I calculated this at 100 calories per oz, a thin slice is about 1.2 oz.


Every Day Bread

450 g bread flour
450 g all purpose flour
2 1/2 tsp instant dry yeast
1 1/2 tbsp kosher salt
735 grams water

In a large bowl, mix together the flours, yeast, and salt. Add water and mix together with a wooden spoon. The dough will be shaggy and sticky. Cover with a towel or plastic wrap. Proof on the counter at room temperature for 5 hours. Make sure you use a bowl/container large enough to accommodate the dough doubled in size.

After proofing the dough is ready to be used, or it can be stored in the fridge for two weeks.

When you are ready to bake a loaf, pull off half of the dough, return the remaining portion to the fridge. On a floured surface, knead the dough a few times. Then stretch it out to an 8×12 inch rectangle (or a rectangle that approximates the length of your bread pan). Role it up into a loaf. Place seam side down in a buttered loaf pan.

Allow to rise for 1 hour. Preheat oven to 450 degrees. Bake for 30 minutes until it begins to brown. A thermometer inserted into the middle of the loaf should read 210 degrees when it is done.

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