I’ve made this recipe a million times, I could make it in my sleep.
I might be sleeping right now, who knows? I’ve added this and that to transform it, but every bread I’ve made, starts here.
When I was breastfeeding my daughter, we realized she had trouble digesting dairy and soy. We had a hard time fitting special dairy and soy-free pre-made breads into our budget, so I resolved to make my own. I just really love sandwiches!
I had never made anything with yeast in it before this whole dairy-free soy-free ordeal, and I had very little experience baking at all.
I dove right into it, I made 850 million loaves. I ate bread, soy-free hummus, and lunch meat for 18 months straight. Then, all of a sudden she weaned, and I’ve now turned myself a pretty whippy chef. We still buy loaves of cheap regular bread, but sometimes I make a little extra effort and pound this out.
2 1/4 tsp active dry yeast
2 Tbsp sugar
2 1/4 cup warm water
2 Tbsp olive oil
1 Tbsp salt
5-6 cups unbleached flour
Here we go
First, proof the yeast. 2 ¼ tsp (or one packet) yeast with 2 tablespoons of granulated sugar and 2 ¼ cups 120-130 degree water (just hot enough to hurt your wrist a little when you run water over it)
After about ten minutes of proofing, add the 2tbsp oil, 1 tablespoon salt and 2 cups of the flour.
Mix until combined.
Work the rest of the flour in, one cup at a time, until dough is sort of smooth.
It should be juuuuuust barely still sticky. If your hands get sticky, slap that flour pile, and keep working a little flour in at a time.
You can coat with a small amount of oil in a large bowl and cover to let rise for about an hour or until it’s doubled in size. I just let mine rise on the counter with no oil, because I like the crust it kind of makes.
The amount of added flour depends on a few different things, including the humidity in your house. What’s important is the texture of the dough. I had a lot of flour left over but I didn’t waste it, I made two little tortillas, ha.
Punch down and divide into two rolled loaves and set in oiled bread pan, and cover to rise an additional 45 minutes.
Bake in a preheated oven at 375 degrees for about 35 minutes, when tapped it should sound hollow and the outside should be a golden-y color
Let cool on rack, then you can either freeze it or cut it right then and there for a sandwich or something. If the bread doesn’t come out on its own, you can wiggle a knife around the edges to loosen it, just remember to oil that pan a little more next time.
I like to dip mine in soup since I tend to under knead, and sometimes that makes for a more loose texture.
I hope you try this recipe, it may seem like a lot to take on, but you really have only about 20 minutes hands-on time. Even less if you use a stand mixer! I used to use a stand mixer for this, but for some reason cleaning the machine hurts my brain and I end up neglecting it. I knead the bread on a roul-pat, so clean up couldn’t be more simple!
Bread is my favorite food, there’s a million different types of bread and you can eat it with basically any meal. Homemade bread can turn any boring BLT into a masterpiece, or any vegan soup into a belly-filling weekly fav.
You may be able to substitute the ingredients with different types of flour, or even use more sugar for a sweeter bread. Playing with it is half the fun!!
Have you ever made homemade bread before? Did it turn out? What problems did you face? I could ramble about it forever if you’d let me, so feel free to share in the comments!
Thanks so much for reading, have a great day!