Hi there! If you are a part of my email subscriptions, you get to see this first! If you just follow me on SMs, that’s good. But know you don’t get first look 🙂
Since everyone is bulk-shopping at grocery stores and there’s no bread, I figured I would make my own. This recipe from Julia Child is my all-time favorite and it’s the best bread. *Note: I also realize people have caught on and have started making their own bread so flour and yeast are hard to get to. Sorry lol*
You may be thinking…isn’t bread making hard? Answer: I have no idea. I LOVE making bread so it’s very therapeutic for me. In my college restaurant class, I was always volunteering for the bread making! Just follow this recipe to a T and you will be fine. And it’s only 6 ingredients.
But I have added it down below as well. The one thing to note, this recipe is for 2 loaves so if you don’t want 2 loaves then cut it in half. Or once both are done baking, slice one up and freeze it for later!
- 2.5 cups warm water (not the hottest setting you have but right below it. Technically, this should measure at 110 degrees but aint nobody got time for that)
- 1 Tbsp active dry yeast (Usually one packet of yeast is 1 tbsp)
- 1 Tbsp sugar
- 6-6.5 cups all-purpose flour
- 2 tsp salt
- 1/4 cup butter, softened
Preferred method of mixing: stand mixer with dough attachment. Maybe have whisk or rubber spatula on hand too.
Pour 1/2 cup of the warm water into a bowl and stir in the yeast and sugar. Let sit for 5 minutes, unit foamy. (If the yeast doesn’t foam at all, toss it out and buy fresh yeast.)
Add the rest of the water and about half of the flour. Stir until well blended.
Add the rest of the flour, the salt and butter and stir with the dough hook (or by hand) until well combined and shaggy (like shaggy dog shaggy).
Continue to knead (I let the dough hook go for about 8 minutes, poking it down once in awhile) until it’s smooth and elastic. You could do this by hand, too.
If you used the dough hook, turn the dough out onto the countertop and knead a few times to make sure it’s evenly smooth. Doesn’t it feel great?
Shape it into a ball and put it back into the bowl. Cover with a tea towel and let it sit for 1 – 1 1/2 hours, until it’s doubled in size. (I did 1.5 hours and it was perfect)
Butter two 4″x8″ loaf pans. Punch the dough down (my favorite part!!) and split dough in two. Shape each piece into the loaf pan and make sure you tuck the seams under the loaf. You’re supposed to fold it like a letter but it’s hard to manage (in my opinion) so I just use my hands to form it.
Cover with the tea towel again and leave them for an hour, until they puff right up out of the pan.
Preheat the oven to 375°F and put the rack in the middle of the oven. Bake for 30-35 minutes, until the loaves are honey brown. Immediately turn the loaves out of their pans and onto a rack to cool.
I personally only have one loaf pan so I did an artisnal round loaf. Once mine cooled, I sliced the loaf one and put it in the freezer. If you are going to cut bread, it’s a lot easier/prettier to turn the loaf upside down and cut with a serrated knife. This helps the bread not tear as easily and comes out prettier. I let the round loaf sit out and ate all of it in on1e day hahahahaha.