A delicious yeast bread that is as quick and easy as a quick bread!
- 3 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife (or 12.75 ounces)
- 1 tablespoon sugar
- 1 1/2 teaspoons table salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup milk (I use whole buttermilk and it’s incredible)
- 1/4 cup water
- 2 tablespoons olive oil
- Cornmeal for sprinkling in pan
- In a large mixing bowl or the bowl of your mixer, combine the flour, sugar, salt, baking soda, and yeast. Set aside.
- Lightly grease an 8.5×4.5″ bread pan and lightly sprinkle with cornmeal. Set aside.
- Combine milk, water, and olive oil in a small saucepan and heat to about 110-115 degrees, stirring very frequently (it will heat up quickly, so don’t go far.) It should be warm enough for a hot shower but not so hot you wouldn’t want to wash your face or hair in it. Remove from heat.
- Add the milk mixture to the flour mixture and beat on high for 1 minute. Spread the dough (it will be very wet and sticky, like on the verge of being pourable) into the prepared pan. Cover and allow to rise in a warm area for 45-60 minutes or until the dough has risen about 1/4″ out of the pan. While the dough is rising, preheat oven to 400 degrees F.
- When the dough is done rising, bake for 22-26 minutes or until the top is golden and the bread sounds hollow when you tap on it. Remove from the oven and place the pan on a cooling rack for 5 minutes, then turn the bread out of the pan onto the cooling rack and allow to cool completely. When ready to serve, cut into 1/2″ slices.
- This bread is delicious with sweet OR savory toppings–try it with butter and jam or butter, ham, and a fried egg.