- 4-5 cups of flour
- 2 cups of water at about 105 degrees Fahrenheit (above 110º the yeast dies, below 100º it doesn’t become active)
- 1 slightly rounded tablespoon of instant rise yeast. (You may use active rise but it might take a little longer to become foamy and bubbly.)
- 3-4 tablespoons sugar (the more you use the lighter and flufflier and sweeter your end result)
- 1/4 cup of fat – this can be half a stick of softened butter, or any other healthy oil.
- 2-3 teaspoons salt (too much salt can prohibit yeast activity, too little and your bread has no taste.)
PRO TIPS:
- Always proof your yeast to make sure it is activated.
- Add your sugar in with your yeast proofing to give it a boost and shorten your rise time.
- Add flour a cup at a time for the first three cups and then more gradually as you get towards the end to ensure you don’t have a dense dry loaf.
- Let flour fully moisten before adding in another scoop.
- You will not use the same amount of flour every time because the temperature and humidity has a great impact on your recipe and it changes every day. The best way to know you have the right amount is to know what it should look like and feel like.
BREAD for LIFE 