Somedays I want bread.
Somedays I want avocado toast not avocado smash on sweet potatoes or squash or bark.
Bread. White bread because my IBS isn’t all that fond of wheat anything. It’s a complicated relationship.
Toasted ever so lightly with delicious avocado smash with a runny yolk egg. Mmmmmmm, I know what I’m making for lunch.
Most bread out there in the United States are made with soybean oil. Great. I’ll die. The only bread at Publix I can consume is sourdough, but the ingredient list is extensive. No thank you.
My magnificent husband was on a bread mission. One he could make bread at home, and it is soy and dairy-free.
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 1/2 tablespoon salt
2 tablespoons light tasting olive oil (you could also use garlic infused olive oil)
6-1/4 to 6-3/4 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add sugar, salt, oil and 3 cups flour. Beat until smooth (arm workout). Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled which takes about 1-1/2 hours.
Punch dough down (think about that annoying co-worker or your sister-in-law). Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Behold the glory!
Perfect for avocado toast. The bread soaked up the yolk.
Products used in this recipe