I think I posted my recipe for bread ages ago, but having just made it again, I wanted to share. Like most breads, it’s affected by humidity and heat and all that good stuff, so tweak it if you need to. This version of my bread is less sweet than the other, but still delightfully dense and chewy with a nice crust.

Brooke’s Bread (Not Sweet)


  • 3 cups flour, +some to sprinkle counter
  • 1 cup warm water
  • 1 packet (2Tbsp) active dry yeast
  • 5 Tbsp white sugar
  • 1 Tbsp oil
  • salt

Makes 1 loaf of bread.


  1. Mix sugar into the warm water. Add yeast. Proof for 5 minutes (recommended)
  2. Slowly add the flour in until you have a doughy consistency. Drizzle the oil in around cup 2, and then add more flour till more solid and less liquid again. I usually get about 2.5 cups of flour in total. Flop onto counter and incorporate the last of your flour, or until the dough is doughy.
  3. Knead until soft and springy, and use flour sparingly to keep off counter–don’t try and incorperate anymore unless it’s a really wet day and the dough just won’t behave. This takes roughly 10 minutes.
  4. Put into ball and place in well oiled bowl. Cover with plastic wrap and let sit until doubled (roughly 30 minutes in a warm room, more in colder). Preheat the oven to 350F.
  5. Roll onto counter and gently press air out. Shape into a loaf. Place in pan. Let rise for 30 minutes or until 1″ above pan. (Honestly, mine usually just rises for 30 and I don’t bother waiting for the 1″ thing. I thing that’s a remnant from the recipe I base mine off of)
  6. Pop in oven for 30 minutes. Take out of pan and let cool. Try not to eat in one sitting, or double the recipe and eat one now and one later!

Some neat things:

If you slash the top of the dough before the second rise, you get those cute slash marks you see on baguettes and the crust tends not to pop open on one side of the dough since it’s not as stressed.

Gluten flour is the best thing since sliced bread (which I don’t actually use or buy anymore haha!). It basically helps make your all purpose white flour into a bread flour, and more gluten is good for breads. I use it for anything that needs a little more help in the rising–bread, brioche buns, ect. (You really should look into pastry dough, which has LESS gluten, for your croissants though). You mix it in according to the directions your box has to your flour prior to putting it in. It’s an extra minute of prep that I never regret.

Gluten flour is not good for those who go gluten-free, whether by choice or diet. Just saying.

In fact, most of my pastries are terrible for my gf friends. Sorry guys. 😦


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s