Easy But Good Bread Recipe

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Easy But Good Bread Ingredients

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A Recipe for
Easy But Good Bread

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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
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Easy But Good Bread

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

Easy But Good Bread Directions

Mix 2C flour with 1 t salt (I use 1/2 whole wheat flour and adjust
water)

Scald 1/2 C milk. Add in 1 1/2 C boiling water and let cool to
lukewarm.

Dissolve 1 package yeast in 1/4 C lukewarm water.

Add the dissolved yeast to the milk/water and add to the dry
ingredients, along with 1 T sugar and 1 1/2 T oil.

Mix well but don't knead.

Cover and let rise until almost doubled in bulk.

Punch down. Form into two sort of flat shapes. Roll each (sort of
jellyroll like) into two loaves. They'll be a little longer and
thinner than average bread. Cover and let rise again until almost
doubled in bulk, or until a finger indentation doesn't disappear
after a few minutes.

Place on oiled cookie sheet. Place a pie pan with 1/2 " of boiling
water on the bottom of the oven.

Bake 15 minutes at 400 and 30 minutes at 350.

You know it's done when it sounds hollow when tapped on crust.

Serves: 1

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Easy But Good Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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