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Thursday, February 25

no-knead bread...

This recipe has become one of my all-time favorites. It's an easy, fuss-free way to have homemade bread in almost no time at all. The kids had a scheduled late start at school this morning, so I baked a loaf for breakfast. We all agree there's nothing like bread, warm from the oven, drizzled with butter and honey. Mmmm...

4-1/2 c. all-purpose flour, divided
1/4 c. sugar
1 T. salt
2, 1/4-oz. pkgs. dry yeast
1 c. water
1 c. milk
1/4 c. oil
1 egg, beaten

Sift together 2 cups flour, sugar, salt and yeast; set aside. Combine water, milk and oil in a saucepan over medium heat until mixture is 120 to 130 degrees. Using a heavy-duty mixer, combine flour mixture with warm water mixture; add egg. Blend on medium speed 3 minutes, then stir in remaining flour. Cover and let rise 50 minutes, or until double in size. Stir down; dough will be sticky. Spoon into a greased 9"x6" loaf pan. Bake at 350 degrees for 30 to 35 minutes.
 
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