There is nothing better than freshly baked bread. I will often do a longer version of bread, but I find this quick version quite acceptable.
Patio Bread
- 2 cups warm water
- 2 packages dry yeast (or 5 teaspoons)
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons soft butter or coconut oil
- 4-1/2 cups all-purpose flour (I use slightly less whole winter wheat flour)
- You may also add 1 Tablespoon of herbs, or some cheese.
TO PREPARE:
Sprinkle yeast over water in large bowl of your electric mixer. Let stand 1 minute. Stir to dissolve. Add sugar, salt, butter or oil, (herbs), and 3 cups flour. Beat at low speed until blended. Beat at medium speed until smooth, about 2 minutes. Scrape down sides of bowl and beaters with spatula.
With a wooden spoon beat in rest of flour by hand. (If you have the heavy duty KitchenAid mixer like I do, you can use the mixer to beat in the last cup.) Cover bowl with waxed paper, then a towel. Let rise in warm, draft-free place about 45 minutes or until doubled in bulk. Your oven with the light turned on is a good place.
Preheat oven to 375 degrees. Grease a 1-1/2 or 2 quart casserole or 2 loaf pans. Stir down batter and beat 25 strokes. Turn into casserole or pans and bake 55 to 60 minutes (casserole) or 35 to 40 minutes (loaf pans) until nicely browned.
Remove from pan, let cool on a wire rack. Serve cold or slightly warm cut into wedges.
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