Best Bread Recipe

Laura Frantz Home, Inspiration, Memoir, My Kentucky Kitchen, Recipes

My Kentucky kitchen
has become My Quarantine Kitchen instead! Some of you have asked for my bread recipe and I’m pleased to share. It’s been a favorite of ours for many years, especially now when we’re at home so much. The recipe is said to be from the mother of the founder of Williams Sonoma, the cooking retailer. No bread I’ve ever made comes close to this one. The right flour helps, too. I use Bob’s Red Mill Artisan Bread Flour. And I prefer organic yeast.


Simple White Bread

1 teaspoon sugar
1 package dry yeast
1 ¼ cups warm water, divided
3 cups all-purpose flour
1 ¼ teaspoon salt
1 large egg, lightly beaten

Dissolve sugar and yeast in ¼ cup warm water in large bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups, and level with knife. Add 1 cup warm water, flour, and salt to yeast mixture; stir until soft dough forms. Turn out onto floured surface. Knead dough till smooth and elastic about 5 minutes.

Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place free from drafts, 45 minutes or until doubled in size. Gently press 2 fingers into dough. If indentation remains, dough has risen enough.

Uncover dough, and punch dough down. Cover and let rest 10 minutes.

Roll into a 14×7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8×4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 425 degrees.

Uncover dough, gently brush with egg. Bake at 425 degrees for 12 minutes. Reduce over temperature to 350 degrees (do not remove bread from oven). Bake an additional 15 minutes or until loaf sound hollow when tapped. Remove from pan; cool on a wire rack.


Yield: 12 servings/1 loaf