THE best bread recipe

26 Apr

I have this friend. Her name is Katie. She makes the best bread I have ever tasted. I don’t know if it’s just girls that love bread so much or if there are actually guys out there that drool at the thought as well, but when she tells me and my small group girls that she’s making this bread, we all start salivating. It’s ridiculous.

I started craving The Bread the other day, (that’s what we call it. The Bread) so Katie and I decided to make it and document it as well so that no one has to live without this bread any longer. I know I’m talking it up quite a bit. You might be skeptical. But I think most of you know about my love for Red Lobster biscuits. Well, this bread is better than those biscuits. (Agh, I feel like I’m having an affair with The Bread!) For real, make this and you’ll agree.

THE BREAD

What you’ll need:

2 cups hot water
2 Tbls dry active yeast
1/3 cup sugar
2 tsp salt
1/3 cup vegetable oil
1/2 tsp garlic powder
1/2 tsp oregano
4-5 cups flour (but probably more like 6)

Mix the first 7 ingredients together

Then add 2 cups of flour and mix well for about 2 minutes.

It should resemble something like that.

Slowly add the rest of the flour a cup at a time. A spoon will work for a while but then you gotta get your hands in there.

Put the dough on a floured surface (or floured bowl) and knead it until the bread is no longer sticky. (You can decide if it needs more flour as you are kneading)

Once it’s kneaded, not sticky and looks like a ball, place it in a well oiled bowl and let it rise in a warm place for 1 hour.

Once it’s risen for an hour, split the dough in half. Separate each half into 3 small balls.

Form the balls into a long, thin ropes. Then braid them on a well oiled cookie sheet.

Once you get to the bottom, tuck each end in. Your 2 halves should end up looking like this:

Let it rise like this for 30 minutes before baking. Then bake at 375 for 15-20 minutes. Remove from the oven and baste with butter. EAT IMMEDIATELY. I say this because it’s the truth. This bread tastes the best when it’s a little gooey inside and very, very warm.

See? Perfection. I just can’t describe this to you or even just convince you by the pictures. You have to bake it and try it for yourself! Or I’ll make it and tell you to come over and eat it. I think it’s the oregano that does me in. It’s just perfect.

The Bread Recipe

2 cups hot water
2 Tbls dry active yeast
1/3 cup sugar
2 tsp salt
1/3 cup vegetable oil
1/2 tsp garlic powder
1/2 tsp oregano
4-5 cups flour (but probably more like 6)

Mix first seven ingredients together, plus two cups of flour.  Mix well for two minutes.  Then slowly add in the remaining flour until dough forms a ball.  Put out on floured surface and knead in more flour until dough is no longer sticky.

Place in an oiled bowl to rise for 1 hour.  Split dough into halves.  Separate each half into three small balls.  Make each small ball into a thin rope.  Then place on a greased cookie sheet and braid the three strands together.

Let rise for 30 minutes.

Bake at 375 for 15-20 minutes.

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27 Responses to “THE best bread recipe”

  1. Martha April 22, 2012 at 10:31 pm #

    Wow, easy and absolutely amazing! Thanks!

    • Becky April 23, 2012 at 5:12 pm #

      I’m glad you enjoyed it! :)

  2. Jennifer May 12, 2012 at 8:22 pm #

    Becky, I made this tonight– yum!!! Ridiculously easy bread recipe (I cheated and used the dough hook on my kitchenaid). Thank you so much for sharing!

    • Becky May 13, 2012 at 11:56 am #

      yay! I’m glad you liked it! If i ever get a kitchenaid, you can bet that will be how I make bread from then til eternity :)

  3. Shreen May 18, 2012 at 5:50 pm #

    Just wanted to let you know that I’ve been making your delicious and amazing recipe for over a year now. It’s my fallback bread for whenever I wanna impress somebody. :)

    • Becky May 29, 2012 at 3:35 pm #

      I’m so glad! It seriously makes me so happy to hear of people loving the bread :)

  4. Tristen Merideth June 20, 2012 at 11:42 pm #

    I am just starting out baking and I have been trying different recipes lately and oh.my.gosh. this one cam out perfect! It was sooo good and my family loves it! Very easy to make and the directions are easy to follow. Thank you so much for publishing this recipe!

    • Becky June 20, 2012 at 11:52 pm #

      wonderful!! I’m so glad you made it and enjoyed it. glad it was easy to follow the directions :)

  5. Travis October 20, 2012 at 7:51 pm #

    Amazing bread…just awesome. LOVE IT!

    • Becky October 21, 2012 at 1:47 pm #

      glad you like it!!

  6. oeplantga November 21, 2012 at 3:17 pm #

    Trying for the FIRST time tonight. Did you put an egg wash on it or butter after? The pic looks shiny. Plan on having this for Thanksgiving :)

    • Becky November 21, 2012 at 5:03 pm #

      glad you are making it! I basted it with butter as soon as it came out of the oven! adds to the yumminess. I hope it’s a hit this Thanksgiving!

  7. Ana December 21, 2012 at 2:05 pm #

    Hi! I want to make this bread for a party tomorrow. Can I make the dough tonight and bake tomorrow? I

    • Becky December 21, 2012 at 2:07 pm #

      of course! i have done this before and it works out just fine. I would let it rise completely before refrigerating. Hope it turns out for you! :)

      • Ana December 21, 2012 at 3:47 pm #

        Thank you!!

  8. Ana December 24, 2012 at 8:02 am #

    This bread turned out sooo great! Everyone loved it!! Thank you!

  9. Ling January 4, 2013 at 7:15 pm #

    Hi looks yummy and am eager to try this recipe. What flour should I use?

    • Becky January 4, 2013 at 7:36 pm #

      I use all-purpose unbleached flour. I’m sure you could use bread flour as well!

      Sent from my iPhone

  10. karadavies (@karadavies) March 10, 2013 at 5:41 am #

    For those of us using yeast in the little packets, how many packets = 2Tbsp?

    • Becky March 12, 2013 at 9:26 am #

      One packet of dry yeast is 2 1/4 teaspoons. So I would take about 3 packets and pour them together, then measure it out with a tablespoon to add.

  11. beth gray May 18, 2013 at 2:50 pm #

    i am looking at this recipe for my son to use for 4-h cooking contest, we would have to make the bread the night before, would the taste and texture be good the next day? and if so how should i store it.

    • Becky May 18, 2013 at 8:35 pm #

      Yes, you could make it the day before. The flavor won’t be as rich because its best hot and gooey, but you could reheat it in the oven to make it warm beforehand. I’ve stored it in a ziplock bag or a Tupperware. Both work just fine. You could do a trial run and see for yourself how it turns out and if you want to do that for the contest.

      Good luck! I hope he wins!

      Sent from my iPhone

  12. Roxanne July 31, 2013 at 2:13 pm #

    love this bread I doubled the sugar though my family likes sweeter bread then most my seven year old cody had the first piece (he is a major bread lover) and he said this is the best bread ever mom !! love it and this will be or weekly bread now my kids also love how it pulls apart thank you so much for this recipe and yes eat right away it is so gooy and awesome thanks again goning to go eat the rest now :)

    • Becky July 31, 2013 at 7:52 pm #

      I’m so glad you liked it! :) Keep passing it on!

  13. Emery Driscal December 25, 2013 at 4:00 am #

    Hello Once Again, Merry Christmas since it is Christmas Morning! I replied once before to thank you and tell you I love this recipe. Today on this special occasion I decided to add some color to the recipe. With all the ingredients and the first two cups of flour in the mix I warmed three bowls and divided the mix in them. I then mixed in each a food coloring color as follows: 1 bowl 5 drops Green, 1 bowl 7 drops Red, 1 bowl 5 drops yellow. I will then after they rise divide each into two dough balls and follow the remainder of you recipe. I did this with another recipe years ago because the recipe had the instructions built in. Later when it is done I will post pictures on my Facebook page. I have shared your recipe there with my friends and even was asked for it to be emailed on a couple occasions!!! So once again a BIG thank you and Happy Holiday’s!

  14. Elisha April 28, 2014 at 12:53 pm #

    I am making this now without the spices…just plain. One half batch is going to be braided and the other I’m gonna attempt a cinnamon roll….if it turns out awesome I’ll let u know

Trackbacks/Pingbacks

  1. Super soft Braided Garlic Bread « BoOmIe's Kitchen - November 2, 2011

    […] and baking. This recipe I will be sharing today was originally from Becky Laparra’s Blog : http://nightpsalms.wordpress.com/2011/04/26/the-best-bread-recipe/. I’ve adapted her recipe and changed the technique a bit here and there. Each loaf is about 6 […]

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