Easy But Good Bread
Yield
1 loafPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| 1 ½ | cups |
water
boiling |
|
| ¼ | cup |
water
luke warm |
|
| 1 | package |
nutritional yeast flakes
|
*
|
| 1 ½ | teaspoons |
vegetable oil
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 355 | ml |
water
boiling |
|
| 59 | ml |
water
luke warm |
|
| 1 | package |
nutritional yeast flakes
|
*
|
| 7.5 | ml |
vegetable oil
|
|
| 5 | ml |
sugar
|
|
Directions
Mix 2C flour with 1 teaspoon salt (I use ½ whole wheat flour and adjust water) Scald ½ cup milk.
Add in 1½ cup boiling water and let cool to lukewarm.
Dissolve 1 package yeast in ¼ cup lukewarm water.
Add the dissolved yeast to the milk/water and add to the dry ingredients, along with 1 tablespoon sugar and 1½ tablespoon 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 ½ inch 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.
