My Go-to bread recipe

3 1/2 c flour (I use 1 1/2 c bread flour and 2 c whole wheat)
1/4 c raw sugar (any type of sugar will do)
1 1/4 tsp salt
1 large egg, room temperature, lightly beaten
2 tablespoons avocado, room temperature
1/2 c plain yogurt (I used homemade from raw milk)
1/4 to 1/2 cup of warm water
1 Tbs yeast (I use dry active, but any would work I'm sure)

The avocado replaces butter in this recipe. I also switched the yogurt for water. On several occasions I've used flax seed "egg" in place of the actual egg as well and it works perfectly.

Also, feel free to use all whole wheat flour if you like. When I make bread for the whole family, I use a mix of whole wheat and bread flours because it gives a softer "whiter" bread.

Also, feel free to double or even triple this recipe. I usually double it and once its completely cool (usually I bake in the evening and let it cool over night) I wrap it, bag it, and put one loaf in the freezer for later.

First, make sure all of your ingredients are room temperature. I keep my flour in the refrigerator, so I pull everything out (flour, egg, avocado, yogurt) and set it on the counter a couple of hours before I want to start mixing.

Also, I make all my bread by hand because I don't have a stand mixer. But if you know how to do it that way, feel free.

After everything is room temperature, proof your yeast according to package directions. I use 1/4 cup of warm water (I use the tap. As long as its warm too the touch but doesn't burn, its good), stir in 1 teaspoon sugar and then add the yeast. This 1/4 cup of water will count towards the total liquid in the recipe. You may or may not need the extra 1/4 cup later on.

Next, blend/puree the yogurt and avocado together until the avocado is smooth with no chunks.

In a large bowl and using a wooden spoon, mix together 3 cups of the flour, sugar, salt. After that's mixed together, add in the yogurt/avocado mix, egg, and yeast. Stir together until a shaggy dough forms. You may need to add extra water at this point. Depending on the weather/temperature, you may use all the water or not. Its easier to add than to take away so add it in small amounts.

Once you have the shaggy dough, flip dough out onto a floured surface and start kneading. You can add the other 1/2 cup of flour in small amounts as needed and knead it in before adding more. Again, you may or may not need all the flour. Just try not to go over the 3 1/2 cup total. You'll knead 8 to 10 minutes, until you have a soft smooth dough that's no longer sticky. Form into ball.

Oil/butter up the bottom and sides of a glass bowl, then add the dough ball. Put it upside down first, then flip it over and wiggle it around so it gets a coating of oil/butter. This is to keep the dough from drying out as it rises.

Cover and let rise until doubled in size, about 1 hour. Prepare you loaf pan while the dough is rising. I use a little olive oil to oil the pan just so the bread doesn't stick.
Once its doubled, punch the dough down. This is where I turn on my oven to preheat. 375 degrees.
Turn the dough out on to counter, shape in to loaf and place in loaf pan. Cover and let rise again until doubled, about 30 to 45 minutes.

After its completed the second rise, place 3 shallow slashes on the top of the loaf (See picture)

If you use any type of wash for your bread, apply it now. (Egg wash, milk wash, melted butter, etc)

Place in oven and bake for 30 minutes or until golden brown on top and done. It should sound hollow when thumped on the top and bottom.

Flip out on to a cooling rack. If you choose, rub a little butter all over the top. This gives you a softer crust, but its entirely optional. Cover and let cool. Or if you're like me, wait until it cools enough to handle and slice in to it and chow down! :)


Serving Size: 16 slices, depending on how you cut them

Number of Servings: 16

Recipe submitted by SparkPeople user CSWEAT95.