Hello Again! This is a yeast bread recipe that is proving to be very flexible. This is probably one of the simplest plain bread recipe I've found so I hope you enjoy!!!

For those of you that want a little background, the cookbook this recipe comes from is Daily Bread. If you're ever looking for a great classic cookbook, I would recommend this one. The proceeds from sales benefit the Laura Leonard Hallum Neuroscience Center at Baylor All Saints Medical Center. This bread is actually Laura's bread and it's story is so precious! Laura Leonard Hallum was a sweet woman in Fort Worth who died of cancer. She was blessed with the gift of hospitality and used her cooking to love on people. Laura was always baking this bread to give to neighbors, friends, etc. Now the center in her name is saving hundreds of lives and her legacy lives on!

Laura's Bread

1 1/8-1 1/4 cups warm water
1 pkg. dry yeast (not rapid rise)
1 tsp. salt
1/4 cup melted butter
1/3 cup sugar
1 egg
3-3 1/2 cups flour

Combine water (110-115 degrees) and yeast in a large bowl. Do not use a metal bowl. Add sugar and stir three times with a wooden/plastic spoon. Let proof. *For those of you who are new to yeast, you are checking to make sure the yeast is "live" (if the water is too hot it will kill the yeast). You will begin to see a tanish film when it is proofing. Should take a few minutes* In the microwave, melt the butter about halfway. Take it out, let it cool for just a few seconds and then add the egg and salt. Mix together and pour into the yeast mixture. Add flour and stir gently just to mix and get the flour wet. If it looks too wet, i.e. is sticking A LOT to everything, then add a little flour until it's not too sticky. Cover the bowl of dough with a damp dishtowel and let it rise.

After 1 1/2 hours or so, punch the mixture down (kneed a little bit) and form into a loaf by turning it over and folding several times. Flour the dough as you turn and fold. Let this loaf rise again until the size has doubled. Bake for 30 minutes at 350 degrees.

* If you want to do yeast rolls just do the same recipe then instead of forming into a loaf, roll into rolls.*

A little bread making science, don't over kneed the bread because it causes the gluten to overdevelop and creates a tough bread. Happy bread making!!!

XOXO,

Meg