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Practical Baker
Just Good, Light Bread
Courtesy the Practical Baker
Wednesday, June 13, 2012 • Posted June 13, 2012

If given a choice, I don’t eat “store bought” bread. Over the years, I’ve tried dozens of recipes trying to find one that will produce a loaf of “light bread” that is easy to make and tasty enough to make me happy with it. I found that by borrowing from several recipes, I’ve been able to create one that meets my requirements for everyday bread. Hope you enjoy it!


4 cups all purpose flour (divided)

1 package yeast (2 ¼ teaspoons)

1 ½ cups warm (110 degrees or so) water, (divided)

1 tablespoon sugar

2 tablespoons vegetable oil

½ tablespoon salt


In a small bowl, put a ½ cup of the water, the yeast and the sugar and stir vigorously. Set aside for about 5 minutes.

In a large mixing bowl, place 2 cups of the flour, the salt, vegetable oil and the remaining 1 cup of warm water. Mix completely. Add the water/yeast/sugar mixture, and combine thoroughly.

Gradually add the remaining 2 cups of flour, mixing as you add each portion, until you’ve added enough to form a soft dough which pulls away from the sides of the bowl as you stir it.

Dump the dough onto a well floured surface and knead for 6-8 minutes, adding flour as you go along to ensure the dough ball does not stick to the surface or your hands.

Grease a large mixing bowl, place the dough ball in it and turn the dough to coat it with grease on all sides.

Cover with plastic wrap and let sit for about an hour.

Punch the dough down, then turn onto a lightly floured surface. Shape the dough into a loaf that will fit into a greased 9 X 5 glass baking dish..

Cover and let sit for about 20 minutes.

Turn oven on to 400 degrees. Bake for 35-40 minutes, or until golden brown.

Cool on a wire rack.

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