Very easy to make and who doesn't like hot fresh bread right out of the oven!
I took the time and read most of the reviews, and based on their suggestions the bread came out perfect! So that you don't have to read them all yourself, I've combined them here: 5 cups flour instead of 6, 2(.25 oz) pkgs active dry yeast, 1 Tablespoon salt, and made the cuts in step 4 after the 3rd sentence. If you use Pure Spring Water(not to be confused with distilled water) and Fine Sea Salt(make sure it's Fine sea salt and not Coarse, and it will dissolve perfectly in your dough), it will make it even better! Kneading bread is great therapy...it's a great place to take out your frustations! Don't skimp on kneading time. Set a timer if it helps. If the dough is under-kneaded, the gluten will not be developed enough to allow the dough to rise during fermentation. Yeast: 1st check the expiration date; old yeast could be dead or too lethargic. Proofing always helps. To Proof yeast: In a medium bowl combine 1/2 cup warm water (100-110 F), 2 teaspoons sugar, and the 2 pkgs of yeast this recipe calls for, let stand 10 minutes. If mixture doubles in volume, the yeast is active. This leaves you with only 1-1/2 cups water to be added to the flour. Great recipe Jenn! Thank you!!!