On Sunday afternoon, I decided to bake some bread and when I shared it in my stories, I received SO many DM’s requesting the recipe, so here it is! I actually first got this recipe from my mom’s good friend who delivered this bread to me after I had Mila. I remember taking one bite and immediately thinking “I NEED TO MAKE THIS.” I often bake this bread for family and friends (when I have time) and every person raves about this bread. It’s soft and fluffy, and I often add different herbs and spices to switch up the flavour. It’s great for breakfast in the morning, and delish as a side for dinner (my parmesan oregano version is definitely the best). Make sure you have a piece fresh out of the oven…it’s heavenly.
There’s something so cathartic about baking bread. I love baking it on a weekend when the kids are home – the girls are playing, I turn on some music, and create something from scratch that the whole family gets to enjoy. Also, is there anything better than the aroma of bread baking in the oven? It’s the absolute best.
It was a little tricky ironing out this recipe for the blog because I often don’t use measurements on the flour – I base the amount off of the ‘feel’ of the dough. If you have any specific questions relating to the recipe, shoot me a DM on Instagram or leave a comment here and I’d be happy to help. Happy baking! XO
VARIATIONS: Parmesan Oregano Bread - Add 1-2tbsp of oregano and 1/4 cup parmesan cheese when forming the two loaves before final rising. Additionally, sprinkle some parmesan cheese and oregano on the top of the loaf right before baking. Cheese Bread - Add 1 cup of grated cheese when forming the two loaves before final rising. Cinnamon Raisin Bread - Add 1/2-1 cup of raisins and 2 tsp of cinnamon when forming the two loaves before final rising.
1 tbsp Instant Yeast
1 tbsp Salt
1/4 cup Vegetable Oil
1/4 cup Sugar
2 cups Warm Water
3 cups Whole Wheat Flour (approximately)
3 cups White Flour (approximately)
1 Oiled Bowl (for first rising)
1 Baking Pan with parchment paper (for second rising)
Preheat oven to 200ºF.
In a large mixing bowl, combine yeast, salt, oil and sugar and mix. Add one cup of the warm water, then approximately 2 1/2 cups flour. Mix.
Add the rest of the warm water and slowly add additional flour to the mixture - 1/2 cup at a time, until the mixture is soft and only minimally sticky. Keep kneading the dough as you add more flour (you can remove the dough from the bowl and knead on the counter - I find this easier). You may require the full 6 cups of flour, or you may need less - just be mindful of the consistency of the dough.
Knead the dough into a ball shape and place in an oiled metal bowl (or glass) that is big enough for the dough to double in size. Cover it gently with a tea towel. Turn OFF the oven (this is important as you don't want the dough to cook), and place the bowl of dough in the oven to let rise.
When the dough has fully risen (has doubled in size - this usually takes about one hour), take it out of the oven and place on counter. Heat the oven up to 200ºF again.
Remove the dough from the bowl, punch it down and cut it in half and "play" with each half until you have a smooth top. You can shape each dough as you choose - I shape them into balls and flatten slightly, or I shape them into rectangles.
Place both doughs on the baking pan, far enough away from each other that they can double in size without touching. Turn oven OFF and place the pan in the oven for second rising.
When both doughs have doubled in size (approximately one hour), remove from oven. Preheat oven to 375ºF and place pan back in the oven to bake for 15-20 minutes, until loaves are golden at the top. When tapped, the bread will sound hollow when it's fully baked