Best Ever Bread

This isn't your grandmothers white loaf bread. This recipe can be made into bread sticks or a few large hand loaves, as I like to call them. They look like French bread, but they have the texture of soft bread sticks. I just couldn't be bothered with rolling bread sticks, so big loaves it is! Perfect for submarine sandwiches or a nice garlic loaf. You know the one from Swiss Chalet?? Nom nom nom!! Yes...cut some slices in these babies and bath them in garlic butter....cheese...green onions and diced tomatoes and you bake till bubbly. You got it! I can't seem to wait that long, so sliced pretty soon after removal from the hot oven and slathered with real butter. Yes sir!
1 cup + 2 Tbsp warm water
  1. 1 1/4 tsp active dry yeast
  2. 2 Tbsp sugar, divided
  3. 3 - 3 1/4 cups all-purpose flour
  4. 1 1/2 tsp salt
  5. 3 Tbsp vegetable oil

  7. Measure warm water in a liquid measuring cup. Add yeast and 1 tsp of the sugar and mix until yeast dissolves. Allow to rest for 10 minutes
  8. In the bowl of an electric stand mixer, add yeast mixture, remaining 1 Tbsp + 2 tsp sugar, 1 1/2 cups flour, 1 1/2 tsp salt and vegetable oil and mix to combine.
  9. Add in remaining 1 1/2 cups flour and knead mixture for 7 minutes until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining 1/4 cup of flour, if needed.
  10. Transfer dough to a large, greased bowl and cover with a dry towel or plastic wrap. Allow to rest in a warm place until double in size (about 1 - 1 1/2 hours).
  11. Once risen, punch dough down and divide it into 2 big loaves, 4 medium loaves or 12 equal parts. 
  12. For the laoves, I flatten out the dough (as if I were going to make cinnamon rolls) roll up and place seem-side down on a parchment lined baking sheet. Make little slits across the tops. 
  13. For bread sticks, roll each piece of dough into a 9 inch rope and transfer to a parchment cookie sheet. 
  14. Cover and let rise again for 1 hour.
  15. Bake bread sticks at 425 degrees F for 10-12 minutes. Anywhere between 20-30 minutes for your loaves. (If you aren't sure the loaves are cooked, make sure they are brown, carefully turn over and tap on the bottom. Should have a nice, hollow sound)
  16. After you remove them from the oven, grease up with some good butter. Let cool, slightly before slicing. (Good luck with waiting!)


Now, do as you wish with this lovely, soft goodness! 

Happy Cooking!

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