This is the best bread, and we all love it. I'm glad it makes two loaves, because as soon as it comes out of the oven, we devour one loaf. The other makes it to dinner only because of this fact.
My friend Casey shared this, and I'm so glad she did!
Daily Bread Recipe
Makes 2 loaves (one to enjoy and one to share)
1 1/4 cups warm water
1 package of dry yeast (2 1/4 teaspoons if you are using jarred yeast)
1t salt
1/4c melted butter
1/3c sugar
1 egg
3-3 1/2 c flour
For finishing: 1T melted butter and coarse sea salt
In a large non-metallic bowl combine warm water and yeast. Add the sugar and stir gently three or four times with a wooden spoon. The yeast will begin to proof. In a small bowl, melt the butter. When the butter has cooled slightly, add the egg and salt. Mix until combined and pour into the yeast mixture. Add the flour and stir together gently Do not over mix. If the flour is too wet, add flour until the dough is no longer sticky. Cover the bowl with a damp dishtowel and let the dough rise, about 1 1/2 hours. When the dough has doubled in size, punch it down and fold out onto a floured surface. Divide the dough in half and form each one into a loaf by turning it over and folding several times, adding small amounts of flour if needed. Place the loaves on a baking sheet. Let the loaves rise again until doubled in size, about an hour. Preheat oven to 350 degrees. When the loaves have doubled, make three cuts in the dough with a sharp knife. Bake for 20-25 minutes, or until golden.
Daily Bread Recipe
Makes 2 loaves (one to enjoy and one to share)
1 1/4 cups warm water
1 package of dry yeast (2 1/4 teaspoons if you are using jarred yeast)
1t salt
1/4c melted butter
1/3c sugar
1 egg
3-3 1/2 c flour
For finishing: 1T melted butter and coarse sea salt
In a large non-metallic bowl combine warm water and yeast. Add the sugar and stir gently three or four times with a wooden spoon. The yeast will begin to proof. In a small bowl, melt the butter. When the butter has cooled slightly, add the egg and salt. Mix until combined and pour into the yeast mixture. Add the flour and stir together gently Do not over mix. If the flour is too wet, add flour until the dough is no longer sticky. Cover the bowl with a damp dishtowel and let the dough rise, about 1 1/2 hours. When the dough has doubled in size, punch it down and fold out onto a floured surface. Divide the dough in half and form each one into a loaf by turning it over and folding several times, adding small amounts of flour if needed. Place the loaves on a baking sheet. Let the loaves rise again until doubled in size, about an hour. Preheat oven to 350 degrees. When the loaves have doubled, make three cuts in the dough with a sharp knife. Bake for 20-25 minutes, or until golden.
