Best Basic Wheat Bread

This recipe is from The Laurel’s Kitchen Bread Book.  I like this recipe because it uses very little sweetener, tastes great, and always turns out perfect!  The instructions below assume you are using a stand mixer.  You can also prepare the dough with a breadmaker, or by hand.  Makes one 8" x 4" loaf Place 3 cups finely milled hard white (or hard red) wheat flour and 1 teaspoon instant yeast in bowl of mixer fitted with dough hooks.  In separate bowl, combine 2/3 cup hot water, 1/3 cup plain yogurt (or substitute sour cream), 2 tablespoons oil, 1 ½ tablespoons honey, and 1 teaspoon salt.  Whisk well to dissolve honey and salt.  Turn mixer on lowest setting and slowly pour in liquids.  Knead with mixer for 10 – 12 minutes.  The dough may be somewhat sticky, but resist the temptation to add more flour, as adding flour will make your loaf tough and dense.  Hint:  While dough is kneading, turn your oven on for EXACTLY one minute.  Then turn it OFF.  This should result in an oven temperature of about 80-90 degrees, which is perfect for rising.  Turn dough into an ungreased bowl.  Cover lightly and place in warmed oven.  Let rise for an hour and a half.  Sprinkle a LITTLE flour onto the table (a few tablespoons).  Gently turn risen dough onto table.  Slowly press down on dough, letting air escape.  Gently knead dough, forming it into a cylinder.  Place the dough cylinder into a greased 8” x 4” bread pan. Put bread pan back into the oven that is turned off.  Let rise until pan is full and bread is just barely cresting the top of the pan.  Take pan out.  Preheat oven to 350 degrees.  Return pan to oven and bake for 30 minutes, or until done. Turn bread out on cooling rack to cool completely.  You can also make rolls.  Recipe will make 10 rolls.  Bake these on a pizza stone for 15-20 minutes, until nicely browned.

Last Updated ( Tuesday, 02 June 2009 )