Bread Recipe

Here is the promised bread recipe with a few caveats. The first caveat is that I never make this bread exactly the same any day so this is only a base recipe. The second is that the pan I use is larger than a regular bread pan so adjust accordingly. My pan measures 12.5" x 4.5". Third caveat - Not all flour is created equal. Don't use a southern biscuit flour for the white flour. I buy King Arthur unbleached white and red whole wheat since Mississippi wheat tends not to be the type for crusty breads.

Everyday Bread
3 tsp yeast
2 cups warm water
3 TBLS honey (I don't measure, just pour some, but this morning it was about 3 TBLS)
4 1/2 cups - 5 cups flour (I use a mixture of whole wheat and white changing amounts according to what will go on the sandwiches. Tomato sandwiches call for a whiter bread.)
3 TBLS melted butter
1 tsp kosher or sea salt

I mix all this up in my mixer(use a dough hook) and add flour and knead until it isn't sticky and pulls away from the sides into a ball. I let it rise under a flour sack towel with chickens painted on it that my friend brought me as a happy. Once it is doubled I dump it on a board and knead it and shape it into a roll. I punch the narrow ends into the bread and plop it into my greased (with butter) pan. I let it rise again and put it in a preheated to 365 degree oven. Cook until the outside is browned and crunchy and the bread sounds hollow, about 30 minutes. Remove from pan immediately and cool on a rack to maintain perfect crunch, chewy goodness.

If you get bored with plain bread add pecans, sunflower seeds, or anything else that suits your fancy.