Store bought bread? No thank you 1 tsp salt 3 1/2 c. All-purpose Flour, more fo…

Store bought bread? No thank you

1 tsp salt
3 1/2 c. All-purpose Flour, more for dusting
1 Tbsp granulated sugar (to help activate the yeast)
2 tsp active dry yeast
3/4 c. – 1 c. Warm water (95-105 degrees)
—— in a stand mixer attached with a dough hook, sift dry ingredients into bowl. With mixer on low speed, add warm water 1/4 c. at a time. Slowly add more water if your dough feels too dry and dust with more flour if it’s too wet. Bring mixer speed up to medium to knead. Keep dusting with flour until the dough isn’t sticking to the bottom or sides. Continue to knead about 8-10 minutes or until dough is smooth and elastic. Place in a greased bowl, cover with plastic wrap and place in a warm area or proofing oven until doubled in size.
**if you don’t have a proofing option for your oven, set temp as low as your oven will allow (about 170*) and turn it off before putting the dough in to rise.

Egg wash OR vegetable oil
—— after doubled, punch down to get the air out. On a lightly floured surface, roll dough into a log that will fit a bread pan. Place bread in a greased bread pan, cover and let rise again until doubled in size. Once doubled, brush the top with an egg wash OR vegetable oil and bake at 375 degrees F. for 35-40 minutes, uncovered. After it’s done baking, wrap some tinfoil over the loaf for 5-8 minutes or until top begins to soften. Take the loaf out of the pan and allow to cool while still covered. The bread should soften up for you to slice. If you want more of a crunchy crust, skip the covering step after baking.