A few years ago when I decided to start baking my own bread, I tried this recipe first. It worked so well, I've never tried any others. This easy recipe makes a tasty bread that's sturdy enough for toast or sandwiches.
I do just a few things differently from the recipe: I proof the yeast in 1 cup of water before adding to the rest of the water and honey. I make sure the water is around 110 degrees. I replace one cup of the bread flour with whole wheat flour. I use about half the recommended salt. And I skip the step of brushing with oil while baking, since I like it to get a little crusty on the outside. If you don't like a crust, no worries, it gets soft again if you put it in an airtight bag. The kneading lasts about 15 minutes for me; I knead until the dough gets springy and round and difficult to fold, then I go a few more minutes. Keep adding whole wheat flour to the kneading surface so that it keeps getting worked in. I also line the bread pans with parchment paper.
This bread freezes well, and comes out of the freezer smelling like fresh-baked bread. You can also freeze the dough prior to the final rise. I just love having delicious bread that I've made myself -- it's SO much better than grocery store bread!
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A few years ago when I decided to start baking my own bread, I tried this recipe first. It...
