Bread making should not be intimidating. It really isn't hard at all. It isn't even that
A few key points... the amount of flour can vary depending on many factors. I have found that when the bread clears the side and most of the bottom of the bowl you are done adding flour.
You need to have a stand mixer with enough power to handle the dough. I reduced the recipe to 2 loaves and still had to finish kneading by hand.
I do believe that I usually have let the dough rise twice, but this called for a single rise once it was formed into a loaf.
The American Test Kitchen has excellent pictures on how to form a loaf, but I am still practicing. After letting it rise for about 90 minutes, it was ready to go. I put it into a cold oven and baked for exactly 90 minutes. I did brush butter onto the top of the loaf when it was done, but that's about it. The amount of actual hands on work time is quite minimal, however, I think it was at least 3 hours from start to finish. Growing up, my father would bring a television set into the kitchen and make bread while watching Monday Night Football. He would often cut a warm slice and deliver it to us if he still heard any pitter-pattering. Pure love and goodness!!!
The verdict on this bread was a definite yes, make again. The entire loaf was gone in about 2 days!! Enjoy!
Wow, Amy, that looks beautiful, and delicious! I usually take the easy way out and use the bread machine, but really, it is truly satisfying to knead it yourself. Good job! And great story about your dad!
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