Super easy, soft bread. Make this to add to a meal and your family will love you.
Combine yeast, water (should be lukewarm), salt and honey in a large bowl and let sit for 5 to 10 minutes, until bubbling.
Add the flour, one cup at a time, stirring until the dough cleans the bowl. Usually, 3 1/2 cups will do it, depending on how humid your kitchen is. Use any remaining flour to knead the dough, which should still be slightly sticky and soft.
Form the dough into one or two baguette-shaped loaves, or rolls (makes twelve rolls). Place on a cookie sheet lined with parchment paper, cover and let rise for 20 minutes.
Preheat oven to 375 degrees. Slash the loaves with a sharp knife (if desired, spritz with salt water for a crispier crust) and bake for 20 minutes.
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Tried it this afternoon and having it with bruschetta now! mmmmm. Am now about to make more : D
backed with garlic and parmesan cheese and it was delicious bread to serve with spaghetti
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
5 Comments
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terri on 10.6.2011
A great recipe. I think I’ll add some herbs for a great side for pasta.
speedboatgirl on 3.3.2010
This has become my “go to” quick bread recipe! I have used it as rolls, loaves and pizza dough. I love adding herbs into the mix.
Bekka on 2.16.2010
That was SOOOO good! I forgot about it while it was rising, so my loaves were extra light. My kids loved it, and told me to make some more.
What about substituting with some “healthier” flour? Any suggestions?
Thanks for the recipe!
icooktheyeat on 1.5.2010
These came out a little heavier than I’d hoped for, but definitely gets points for being quick and easy. I guess there’s no substitution for taking the time to knead, rise and punch.
labella on 10.31.2009
So simple and easy. Have made this a couple times now for dinner guests and it has been devoured in entirety. I let it bake a little longer to give the crust a little bit more crispiness.
I have also added herbs, like oregano, and it has turned out wonderful. Next, I will be trying it with whole wheat flour and perhaps even trying it out for a pizza crust.