Recipe RTuesday

Tuesday, September 20, 2011

The “r” is silent.

Oh, is that silent-letter-to-fake-alliteration joke getting old?  It used to be funny.

That one time.

Anyway, I learned to make bread from my sister when we lived together in Colorado two summers ago {only the best summer ever}.  The recipe is really simple and the ingredients are really basic— so basic that whenever I google something like “simple easy super basic bread recipe” I can’t find anything to beat it.  Everything calls for milk and eggs and cornstarch and yeast…

Okay, so you can’t avoid the yeast.

The problem is, my fail-safe method of writing the recipe on a napkin falls through every once in awhile 100% of the time. {How can it be??}  So then I have to call her and when she doesn’t answer, I text, and when she doesn’t answer I get frustrated because Iwanttomakebreadrightthisminuteandwhyisn’tsheansweringherphone??

This takes me to my Rtuesday Recipe.


“And the Blobby Award for the Longest Recipe Lead In Ever goes to….!”
IMG_0425

Becky’s Bread
1 1/2 to 2 c. warm water
4 c. flour
3 T. sugar
2 t. salt
3 t. yeast
1-2 second pour of EVOO

1. Mix all of the ingredients together in a large bowl {you may have to play with the water and flour proportions, so just add little by little}.  You want it to be doughy—not wet and sticky, not dry and cracky. 

2. Cover the bowl and let it sit at room temperature for 30 min to 1 hour to let it rise.
3. Beat it down and knead out the bubbles, let it sit again. 

4. Beat it and knead it again.  This time, let it sit in the bread pan. 

5. Once it rises, put it in the oven and bake it at 350 until it’s golden brown, usually 30 to 45 minutes.
Don’t let it cool. Cut into it right away.  Eat it immediately.  With real butter. Sitting on your back steps.  Possibly with a pumpkin spice latte.

{Sorry sis.  Looks like my phone calls will be on the decline…. By about 1%.}

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