This recipe is easy but make sure you have a couple hours on hand & honestly that isn't even bad, for a couple hours your just waiting for the dough to rise, this is simple, you can make the dough & go on about making dinner like I did or doing other housework. You can also use honey ( which I used),Maple Syrup or Molasses in your bread. Ill paste what the recipe says about using the different variations.
tips from our bakers1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
3) Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.
5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.
Yield: 1 loaf.
Serving Size: Servings Per Batch: Amount Per Serving: Calories: Calories from Fat: Total Fat: Saturated Fat: Trans Fat: . Cholesterol: Sodium: Total Carbohydrate: Dietary Fiber: Sugars: Protein: .
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
This is the dough after I let it rise for an hour.
This is the finished bread! ( The hole is just me using a fork to make sure its done, no worries)
This is the finished Product! I cut into slices, ready to be used.