My husband loves to dip plain white bread into his coffee – which we usually grab from the local farmer’s market down the street – but it has been raining nonstop here in LA, so we ran out!
Instead of letting a little rain get me down, I decided to bust out the old bread machine. It has been a hot minute since I used it (I blame all of our friends diving into Whole 30, which will start next week). Luckily this recipe is SUPER easy, and I almost had all the ingredients in my pantry!
We never have regular milk in our house, so I substituted regular milk for almond milk. If you happen to have whole milk in your house, feel free to use it instead!
- 1 cup warm water
- 1 tablespoon almond milk
- 2 tablespoons oil*
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 3 cups all purpose flour
- 2 teaspoons active dry yeast
* A note about oils. People seem to be pretty passionate about oils and how healthy/unhealthy they seem to be. When deciding on your oil, consider the flavor profiles it will add to your bread. Vegetable and Canola oils will feel virtually invisible whereas olive oil will give your bread a more distinct taste. Coconut and Avocado oils are also a favorite of mine and butter/lard are also tasty. Experiment and see which ones you like best!
Bread Machine Step 1: Add the Ingredients
Each bread machine is a little different so read your instructions to see what order your ingredients should be added. For mine, I put all wet ingredients in first – so I used the exact order above when adding to my machine.
Bread Machine Step 2: Push Start
Aren’t machines just the easiest? All you need to do now is close that bad boy up, use your setting to select the correct bread type/desired crust, and wait for your delicious bread to be ready soon!
Manual Step 1: Mix the Ingredients
If you don’t have a bread machine it is a little more time consuming, but still just as tasty!
Mix the dry ingredients in a separate bowl, and the wet ingredients in another. Once they are mixed thoroughly, add in the wet ingredients to the dry, mixing well.
Manual Step 2: Kneed the Bread
This is the time consuming part. You need to kneed the bread for about 10 minutes by hand. This will allow the gluten strands to develop.
Manual Step 3: Let it Rise
Roll the dough into a ball and place it in an oiled bowl or pan. Cover with saran wrap and let it rise for an hour and a half.
Manual Step 4: Shape the Loaf
On a floured surface, roll the dough out so there are no air bubbles. Shape the loaf into your desired size/shape. Most people would suggest forming it out into a square, then rolling into a cylinder, and pinching the seam closed. This is a personal preference, so have fun with it!
After you have all seams pinched, place it in your loaf pan, cover it back up with saran wrap, and let it rise another hour / hour and a half. It should double in size.
Manual Step 5: Bake!
Pre-heat your oven to 350 degrees and coat the top of the loaf with a little butter. Take another loaf pan and fill it halfway with water (this will add some much needed moisture to the oven when it bakes) and place it next to your loaf in the oven.
Bake for 40-50 minutes!
What did yall think? Have a favorite recipe you love? If so, I’d love to try it out sometime.