I hated to give up, because I really wanted to have this bread, but I did. When I was pregnant with my second daughter, my friend was generous enough to send a loaf of bread each week for the entire summer. This was when I became truly addicted. This bread was like no other; bread in my past was a delivery method for peanut butter and jelly, or butter…used basically for the occasional sandwich. THIS bread was eaten daily; toasted and buttered for breakfast, buttered or spread with something tasty at other meals, and other times just plain as a snack. We were devouring our loaf every week, waiting (im)patiently for the next week’s loaf. I realized I was totally mooching bread now for too long…something had to be done…so I got this:
Thank you, KitchenAid! This changed everything. God bless that dough hook. So, now I bake this incredible bread all the time, it’s super easy, and healthy, and I will try to share the recipe. The thing is, I really know nothing about bread baking other than this exact recipe. I can’t troubleshoot. I can’t adjust crust crispiness, or bread fluffiness. If you have trouble, I suggest google. Here’s what to do.
Put all of the following in your mixer bowl:
1 c. starter (I did not make mine, but here’s how)
1 1/2 c. all purpose flour*
1 c. water
1 tsp. Active dry yeast
2 tsp. Salt
*any combination of whole wheat and white flour can be used to total 3 1/2 cups
From what I have read online, it looks like the order of mixing ingredients is important, but I just throw it all in there. Turn on the mixer and let it go for 10 minutes. Gently form/pat dough into a flat ball shape, put in a springform pan, cover with a wet towel, and let it sit overnight.
In the morning, bake at 380 for 35 minutes. Cool on a cooling rack.