Fantastic recipe! I opted to use regular flour, emulating what Grandma Van Doren probably did, as I’m pretty sure “bread flour” wasn’t a thing during her time. A little tip: if you double the amount of yeast, it halves the rising time, which is a real time-saver.
This bread is incredibly delicious and surprisingly easy to make using a mixer. I like to place the unbaked loaves in disposable bread pans and freeze them before they rise. That way, I can enjoy fresh home-baked bread anytime. Simply leave the frozen dough out on the
counter in the morning to rise throughout the day, then bake it in the evening. This bread pairs wonderfully with all kinds of food, but be warned, it disappears fast!
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