Fantastic recipe! I chose to use plain flour, mimicking what Grandma Van Doren probably did, as I’m pretty sure « bread flour » wasn’t a thing in her day. Little tip: if you double the quantity of yeast, the rising time is halved, which is a real time saver.
This bread is incredibly delicious and surprisingly easy to make with a blender. I like to place unbaked loaves in disposable loaf pans and freeze them before they rise. This way I can enjoy freshly baked bread at home anytime. Simply leave the frozen dough on the counter in the morning to rise during the day, then bake it overnight. This bread goes wonderfully with all kinds of foods, but be careful, it disappears quickly!
INGREDIENTS:
Indulge in a kneading spree, ensuring all the ingredients have melded together and the dough has turned smooth and elastic. It should be mildly sticky and start to detach from the bowl. This should take you anywhere between 6 to 10 minutes. If needed, keep adding more flour gradually until you attain the perfect dough consistency.
Once your dough is ready, cover the bowl with a dishcloth or plastic wrap. Let it sit until it doubles in volume. This may take an hour or more, depending on the warmth of your kitchen. To expedite the rising process, you can place the covered bowl in the oven with the oven light switched on, and another bowl of warm water stationed on the lower rack.
3 cups lukewarm water
1/4 cup sugar
1 1/2 tablespoons yeast
1/3 cup oil
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