5 1/4 c. flour (whole wheat, all-purpose, bread flour, or combination!)
4 T. sugar
1 1/2 tsp. salt
1 1/2 T. oil
2 c. hot water
1 pkg. quick active yeast
1/2 tsp. sugar
1/4 c. warm water (not too hot or you’ll ruin the yeast)
Pour the contents of the yeast into a small cereal bowl. Add
the 1/2 tsp. of sugar and the 1/4 c. of warm water. Let it sit
undisturbed for 10 minutes.
As the yeast is activating, mix together the flour, sugar, and
salt in a large bowl that you have sprayed with non-stick cooking spray. Then stir in the
If the yeast is about ready, stir the hot water in with the dry
ingredients and then add in the yeast mixture. The dough will be
Stir well and then pour out onto a floured surface and begin to
knead. Knead the dough about 10-15 times.
Divide the dough into two loaves. You can do two artisan style
loaves or one “loaf” and one artisan style, or two regular loaves. Divide up
and place in a warm place for 25 minutes (I set my oven to 170 degrees when I started gathering my ingredients and turned it off
right before I put the dough in to rise). Cover the loaves
with a hand towel.
After 25 minutes the loaves should have risen nicely. Remove the loaves and set them on top of the stovetop and preheat the
oven to 350 degrees. Let it preheat just 5 minutes and then put the
loaves into cook.
Bake for 25 minutes. Wasn’t that easy? 🙂