This is a bread recipe I have NEVER shared so please do not post it on Facebook. I will never post it on Facebook and I have never published it in my weekly column. I am sharing it here with my KRT friends only.
The bread recipe (makes 1 loaf of bread)
1 cup warm water (microwave about 45 seconds) it should be warm to the touch, but not too hot.
1 pkg fast acting yeast
1/4 cup vegetable oil
1/4 cup sugar
1 tsp salt
Put water, oil, sugar, and salt in mixer bowl. Check warm temp with touching bowl. If temp is okay, add yeast. If too hot, add 1/2 c. flour. Mix with the paddle on the mixer. Then check temp and add yeast. (I used a stainless steel mixer bowl, the same one I make the salads in.) I donít have one of those Kitchenaid mixers that Teresa uses. I did not have to add Ĺ cup flour, my microwave is not that hot.)
Continue to add flour 1 cup at a time until the dough pulls away from the sides of the bowl --- a total of 2 1/2 cups to 3 cups. (I used 3 cups of flour.)
Switch to the dough hook. Mix for 5 minutes or remove dough from bowl and knead by hand for about 5 minutes.
(I donít have a dough hook. I sprayed Pam on my clean hands and kneaded the dough by hand like I always do leaving in it a ball in the bottom of the stainless steel mixing bowl.)
Put on floured surface to rise --- double in size. I left it in the mixing bowl and put a sheet of wax paper over the top and a dish towel on top. This creates a dark warm environment for the yeast to raise. I sprayed Pam on my hands and puched it down and put it in a ball back in the stainless steel mixing bowl. This time it rose to the top of the bowl and stuck on the wax paper covering. The dough was a great texture with a nice elasticity when I punched it down the second time. It felt great.
Punch down, then shape into a loaf of french bread. Let rise again until double in size. I only let it rise twice, not three times. The bread might have been a little lighter in texture if I had let it rise a third time but as much yeast bread as I have made over the years I thought it was perfect. It was so elastic that when I tried to pull it out into a longer french roll it kept pulling back. The texture was a little heavy but itís up to you whether you want to lay it on the baking pan and let it rise a third time and then punch it down or just cook it. This was the first time I made this recipe. I may try letting it raise three times to see what happens when I make it again, but we liked it so I might not
Bake for 20 to 25 minutes at 350. Since it was fatter and thicker than the long French bread shape I let it stay in 30 minutes to make sure it was done. If you make a longer thinner loaf it may be done in shorter time.
I think this dough would make great pizza, yeast rolls, Kingís cake, or cinnamon bread.
I realize it is not in the recipe form format but you can follow this to make it and it has notes and observations with it.