Homemade Bread Recipe

Directions

1. Add yeast to lukewarm water and stir until all of the yeast clumps are gone. In a separate XL bowl, mix flour with salt using a fork. Then, add the water/yeast mixture to the flour mixture and mix with a fork until there is no loose flower in the bowl. Cover lightly with a lid, and let rise on the counter for 3 hrs.
2.  

   After the bread has risen, you may either place it in the fridge until you are ready to bake it, or you can directly begin the prep for baking. Take four bread pans and cover with EVOO. Take the lid off of the bread. Spread EVOO on a large pan and lightly flour it. Then, either flour your hands or use an EVOO on your hands to keep them from sticking. Divide the dough into four sections. Place the 1st section on the pan/lid and push it to the edges like a pizza (keeping it an inch wide). If it does not reach all the way to the edges without being thin or tearing, that is fine. Next, measure one rounded tablespoon of pesto and place it on the flattened dough. Using a spoon, spread it out across the dough. Then, drizzle the 18 Year Balsamic and the Picual Extra Virgin Olive Oil across the dough. Next, fold the corners of the dough into the middle. Finally, pick up the dough and place it in the bread pan. Push it down some so that it spreads close to the edges of the pan. Repeat for other loves.

3.  

   Once all of your loaves are in the bread pans, cover them with a kitchen towel and let them rise for 1 hour (NOTE: If you let the bread refrigerate, then let is rise for 1hr and 30 mins). Bake at 350 degrees for 45 mins. Take bread out and let it cool in the pans for 15- 30 mins. Then, remove from pans and let cool completely before storing. You do not have to refrigerate.

   NOTE: If you want to leave a loaf or two plain, then just skip the “spreading on round pan” part, and place the divided section of dough in the pan. Push the dough down so that it spreads close to the edges of the pan.