So today I did something I’ve been dying to do for quite sometime, I made bread from scratch! I was super nervous about the whole thing, but finally put my fears aside and gave it a try. It turned out awesome, and it was super simple. There is nothing quite like warm homemade bread. Especially knowing you made it without a bread machine! If you’re scared of making bread without a bread machine, or if you’ve never thought of making bread, give this recipe a try. This does require a stand mixer with a dough hook.
makes 2 loaves
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured (can use half all-purpose and half whole wheat!!)
Dissolve sugar and yeast in the warm water in your mixer bowl. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky – but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal.
Arrange seam side down on large baking sheet that’s been sprinkled with corn meal(make sure to sprinkle it really well with corn meal, I did use enough and my loaves stuck to th baking sheet) allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 20-30 minutes (until the top is a deep golden brown and sound hollow when you tap on it) at 375 degrees.