Like a KitchenAid? Because the recipe is a little different if you’re going to mix by hand!

The basic recipe I use is: 2 and a half cups of warm water, one and a half Tbsp of yeast, 1/3 cup sugar or honey, 1/3 cup of oil, 2 Tbsp salt, and about half a 5-pound bag of flour.

Put the water in the mixer first, then sprinkle the yeast on top. Add the sugar, then the oil, then two cups of the flour, and start the mixer on low. When this is mixed up, add the salt. Then add the rest of the flour a cup at a time, until the flour forms a ball that cleans the sides of the mixing bowl and doesn’t look gummy at the bottom as it mixes. Depending on the humidity that day, this can take a little more or less than a half of a bag.

Let the machine knead it until it “feels right”—if you don’t know what “right” feels like, let me know and I’ll try to explain. Usually it’s about 8 minutes. Don’t worry too much about over-kneading it; this is rarely a problem.

Let the dough rest, covered by a warm, damp kitchen towel, until it doubles in size. Then punch it down to get all the air out, separate the dough into two sections, form two loaves and place them in greased loaf pans. Let rise for about 30 mins while the oven warms up to 350 degrees.

Bake about 20-25 minutes, until the top is lightly browned and the loaf, when taken out of the pan and turned over and knocked upon with your knuckles, makes a hollow sound.

Ta daaaah! Bread! Let it cool a little before you try to cut it, and cut it with a bread knife so it doesn’t tear (if you care).

Have fun!