Key’s Basic Bread Recipe

Key’s Basic Bread Recipe 

Yields 2 loaves

4-5 cups of all-purpose flour

1 packet of active dry yeast or instant yeast (or roughly 2 ¼ tsps)

2 tsps table or kosher salt

1 tbsp honey

1 ⅔ cups water, lukewarm

Cooking spray or oil (coconut or vegetable oil recommended)

1. If using active dry yeast, activate your yeast in half a cup of warm (around 100°F) water and a pinch of sugar, and let sit for 5-10 minutes. You’ll know it’s ready if the yeast starts to foam. If using instant, skip this step. 
2. In a large bowl, combine flour, salt, honey, and water. Use a large, sturdy spoon or a beater paddle if you have a stand mixer. Your dough should start to take on a rough, messy consistency as it is mixed together, but it shouldn’t fall apart or be too liquidy. 
3. Once the dough is properly combined, place flour onto a flat surface and begin to knead your dough lightly for 7 minutes. Alternatively, if you have a dough hook for a stand mixer, run the dough in your mixer on medium speed for 5 minutes. Your dough should be smooth and slowly bounce back when lightly poked.
4. Grease your bowl with either your oil or cooking spray. Place the dough in, cover your bowl with a cloth, and leave in a warm place to rise for 1 ½ hours. After the dough has had time to rise, punch your dough to deflate it.
5. Divide your dough into two separate balls. Gently shape each one into a log roughly 8-9 inches long, and place each into separate loaf pans. If you don’t have loaf pans, you can also use a baking sheet lined with parchment paper. Cover the loaves with lightly greased saran wrap and leave to rise for another 45 minutes. 
6. Adjust your oven racks to make sure the bread will be on the middle or lower racks. Preheat your oven to 450°F. 
7. After 45 minutes, poke your bread to test its readiness. The indentation made by your finger should stay. Optionally, you can add 3-4 shallow scores into your bread to help it bake evenly. 
8. Bake for 25-30 minutes or until the crust is golden brown and the top sounds hollow when you knock on it.
9. Take your bread out once it’s ready and allow it to cool down completely for 15 minutes before slicing. 
10. Store in an air-tight container for 2-3 days, or store in the refrigerator for 5-7 days.

Works great for grilled cheese sandwiches or your favorite jam!