I love baking, but bread can sometimes be a challenge. This recipe, however, is fantastic and easy and super consistent. I love that it makes two loaves, because it gets eaten quickly, especially with two boys in the house! It's from a great blog called Restless Chipotle. The recipe is below with my experiences and notes changed a bit.
- 5 1/2 cups flour
- 2 tablespoons dry yeast
- 1 tablespoon honey
- 1/4 cup warm water
- 2 teaspoons kosher salt
- 1/4 teaspoon baking powder
- 2 1/4 cups warm milk
- Butter and cornmeal for greasing and dusting the pans
Mix the yeast, honey, and water in the bowl of your mixer. Set aside.
Sift the salt, baking powder, and flour.
Add the milk and one cup of the flour to the yeast mixture.
Add the remaining flour and beat for 5 minutes.
You should have a very soft, goopy dough. Yes. I said goopy.
Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.
Preheat the oven to 425F
Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped.
Bake for 20-25 minutes if you want a crisper, more golden crust.
Cool and slice.
Try pairing this for breakfast with Deliciousness Pinon Cherry Jam!! It's one of the best jams we have in the shop and is perfect!