Easy Bread Recipe

Guest Post By Sandy Barton

Easy Bread Recipe myfavouritepastime.com_0821How many phenomenal women have you met on the WordPress Platform? I have met several who have become my source of inspiration and motivation otherwise I would have thrown in the towel many months ago. You all know how much energy and time it takes to blog. Sandy first made a comment on my blog in April 2013 and has since been a great friend and supporter of myfavouritepastime.com. We live on opposite ends of Canada, in different time zones. She loves to travel, to learn about the different cultures of the world and is currently volunteering to the Ladysmith Resources Centre Association (LRCA), an organization she worked for, for over 20 years. LRCA’s  mission is “to coordinate, and provide services and information to enhance the quality of life in Ladysmith and surrounding community” (Ladysmith is a town in British Columbia). Sandy is currently away on a holiday, but this is what she said about this simple but elegant bread recipe.

 “The very best part is that there is no fat in this recipe, it has lots of lovely flavour and I can never resist cutting the heel from one loaf and slathering it in butter! I’ve used whole wheat flour, a mix of white and whole wheat and I’ve occasionally added some Red River cereal for texture (about 1/2 cup in place of 1/2 cup of flour). The steam from the water helps to give the loaves a really nice golden crust. I sometimes cut a couple of shallow cuts through the top of each loaf when I set it for second rising prior to baking.”

Easy Bread Recipe myfavouritepastime.com_0827Since Sandy shared this recipe, I have made this bread three times: using white flour, whole wheat flour and as a multigrain loaf. We have loved it each time. Sandy and I hope you’ll enjoy this recipe, the way we’ve done. Happy Baking!!!

  • Ingredients
  • 600g (1.3Ib; 21oz) all-purpose flour (For those in the US please use Bread Flour, all purpose works fine in Canada)
  • 10ml (2 teaspoons) instant yeast (Fleischmann’s)
  • 1 teaspoon salt or to taste
  • 500ml (2 cups; 8.5fl oz) warm water

Easy Bread Recipe myfavouritepastime.com_8849Please always remember to assemble all ingredients before you start.

Easy Bread Recipe myfavouritepastime.com_8850Sift flour, instant yeast and salt and then make a well in the centre of the flour.

Easy Bread Recipe myfavouritepastime.com_8853Add almost all the water and stir until combined (leave 3-4 tablespoons).

Easy Bread Recipe myfavouritepastime.com_8855Turn the dough on to a well-floured surface and knead for 5 minutes until it loses its stickiness (the dough should be firm, but not hard). Add more flour if it feels sticky.

Easy Bread Recipe myfavouritepastime.com_8858Put the dough in a bowl and cover with a plastic wrap. Set in a warm place for about 1 hour or until it doubles in size.

Easy Bread Recipe myfavouritepastime.com_8861This is a photo of the doubled up dough.

Easy Bread Recipe myfavouritepastime.com_8864Knock back the dough onto a lightly floured surface and divide into two equal pieces (about 500g each). Shape into rolls, tuck the ends and place each long roll on a cookie sheet, lined with wax paper and sprinkled lightly with corn meal. Make 2-4 slashes on the surface of the dough.

Easy Bread Recipe myfavouritepastime.com_8867cover the rolls with an oiled plastic wrap and set in a warm place for 40 minutes or until doubled in size.

Easy Bread Recipe myfavouritepastime.com_8869This is a picture of the bread, ready to go into the oven . Meanwhile heat the oven to 450°F (230°C). Place a large pan of water on the bottom rack and allow it to come to a steaming boil. Once heated, put the risen bread rolls in the oven on the middle rack and bake for 25 minutes or until golden.

Easy Bread Recipe myfavouritepastime.com_0802The bread should look golden like this

Easy Bread Recipe myfavouritepastime.com_0808I’ve been the taste tester for this bread. I have baked it three times, as white, whole wheat and multigrain and every time, it has been a winner.

Easy Bread Recipe myfavouritepastime.com_0832Sandy and I hope you enjoy this simple bread, the way we’ve done.

Easy Bread Recipe

Guest Post by Sandy Barton

Preparation time: 15minutes + proving time; Baking Time: 25 minutes Makes: 2 x 470g loaves


  • 600g (1.3Ib; 21oz) all-purpose flour (For those in the US please use Bread Flour. All-purpose works fine in Canada)
  • 10ml (2 teaspoons) instant yeast (Fleischmann’s)
  • 1 teaspoon salt or to taste
  • 500ml (2 cups, 8.5fl oz) warm water


  1. Sift flour, instant yeast and salt. Make a well in the centre of the flour. Add almost all the water and stir until combined (leave 3-4 tablespoons) Turn the dough on to a well-floured surface and knead for 5 minutes until it loses its stickiness. Add  more flour if it feels sticky (the dough should be firm but not hard).
  2. Put the dough in a bowl and cover with a plastic wrap. Set in a warm place for about 1 hour or until it doubles in size.
  3. Knock back the flour onto a lightly floured surface and divide into two equal pieces (about 500g each). Shape into rolls, tuck the ends and place each long roll on a cookie sheet, covered lightly with corn meal. Make 2-4 slashes on the surface of the dough, cover with an oiled plastic wrap and set in a warm place for 40 minutes or until doubled in size.
  4. Meanwhile heat the oven to 450°F (230°C). Place a large pan of water on the bottom rack and allow it to come to a steaming boil. Once heated, put the risen bread rolls in the oven on the middle rack and bake for 25 minutes or until golden.

Points to Note

  1. You need about 250ml (1 cup) of water and one teaspoon instant yeast for every 300g flour (2½ American cups or 2  Australian/Canadian cups).
  2. You can use whole-wheat flour, a mix of white and whole-wheat flour and or even add some Red River cereal for texture (about 1/2 cup in place of 1/2 cup of flour).
  3. The steam from the water helps to give the loaves a really nice golden crust.
  4. Last updated: 30 September 2014


Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

95 thoughts

  1. To quote an oft-used expression in NYC – This bread is to die for !! I told you recently that I’m a ding dong – well – last time I made this bread, I didn’t read all the way down to the part about ‘putting a pan of hot water in the oven’. Sure, my bread looked a bit flat but that didn’t affect the taste. I’m going to bed late, late, late, but with a very Happy Tummy ! Now both your soup and this bread are on my Make Often list!

    1. Thank you for adding it to your glorious “make it often list” I usually read a recipe at least 3-4 times and gather all ingredients before I start (Mise en place). The best phrase to use is “I study recipe” like studying for an exam! I hope the happy tummy had a full rest and is now grumbling for breakfast. Have a lovely day!

      1. Because this recipe states ‘add 2 cups’ – that’s what I did the first time & immediately thought, “Oh boy, that’s too much”, so I just added more flour until the dough felt right. I hope you don’t mind if I suggest that you add your tip about ‘starting with 1 1/3 to 1 1/2 cups.
        You won’t believe this – I’m making this again today. I gave one loaf to my Italian/American neighbor when he came for coffee this morning. I gave him a piece of ‘my’ loaf to enjoy. He LOVED it – and he’s a Fussy Pants about food. Now I have less than half a loaf left. hence I’m Making More !!

        1. I am sure this time it will turn out okay, I shall add the tip right now. Thanks for the suggestion. I shall be making mine over the weekend. I can’t wait…have a pleasant day!

  2. I’m feeling pretty well this evening AND I am NOT going to bed tonight unless I’ve made this ‘délicieux’ bread! Even though I used the wrong flour last time – it still came out AWESOME!! (I’ll ‘be in touch’ !!)

      1. I’m having a problem with the bread not rising. I had forgotten this happened last time but, at that time, I thought it was because I’d used bread pans and, also, AP yeast. Perhaps my quick yeast is old…?? Question – does this recipe include any sugar? I looked it up and it’s possible to make yeast breads without sugar – it just takes it longer to rise. So – I’m letting my ‘dough formed into loaves’ rise for an extra half hour.
        Also – I used 5 cups of bread flour tonigh instead of the called for 4 cups because, as happened the first time, I found the dough very sticky and added more flour. (Which I also thought was because I’d used AP flour last time.)
        Or – perhaps I needed to add an extra tsp. of quick yeast since I added an extra cup of flour??
        I apologize for being such a pest about this bread….

        1. Did the original dough rise immediately after kneading? If it did then the shaped loaves should not have a problem, just give them time. This recipe does not include sugar. I always add 11/2 cups water first then add the remaining half slowly. If it seems watery then I stop adding. I have baked bread so many times so it’s so easy for me to gauge the amount of water as I stir. It’s always good to add the last quarter or so of water slowly. I hope it works for you. I am off to dreamland. Please keep me posted and all the best!

        2. Yup – I figured out that I was adding too much water. The recipe calls for two cups – so I put in 1 3/4 cups, which was still too much. Next time I planned to do just as you said, start with 1 1/2 cups and then see. Like you, I have a pretty good idea how the dough should feel. So – I think the Mystery of the Bread has been solved. Mine just came out of the oven & I can’t wait to sink my teeth into it, slathered with butter and raspberry jam !! Oh – about the original dough rising.. it didn’t rise a lot. But I’m sure it’ll come out perfectly next time !! ; o ) And I’m going to buy a new jar of yeast !!

        3. I think it’s a good idea to buy a new bottle of yeast. I keep mine tightly sealed, in the fridge. Since I bake a lot of bread my yeast only lasts a few months. I am glad to hear it’s out of the oven and now you’re eagerly waiting to slather the butter and sink your teeth in. Enjoy the fresh bread as the rest of us watch you eating (LOL). Have a pleasant day

  3. I’m feeling a bit, to use an expression my sons used to use, like a nimrod….because I went on & on about how ‘a cup is a cup’… because I hadn’t read the directions correctly… I just looked up ‘nimrod’ in the Urban Dictionary. “Originally from the Biblical Nimrod, a mighty hunter, it has come to mean socially inadequate”. Actually, that definition does really fit how I feel. I just feel s.t.u.p.i.d. and … maybe just a little bit like a ‘nimrod’ ! ; o )

    1. Ha ha nobody is ever stupid sometimes I overlook things and it looks really silly when you realize the omission and then you go aha……..
      Have a lovely week, Cecile! Life sometimes gets so busy for me….I lag behind in everything!

  4. Well – after all that…. It seems I misread your information…. you were talking about DRY measure – for the flour!! DUH !!! Now I can go about actually making the bread!! What a ding dong I am at times !!!!!!!!! ; o )

      1. Just started using my new C.P.A.P. for Sleep Apnea last night. I love it!! I’m feeling so much more energetic – and far less ‘flaky’…. ; o )

  5. Hi Liz… as I was highlighting this recipe to print it, I notice you mention something about “American cups’… I’ve never heard of any difference in liquid ‘cups’. In Quebec I used Canadian recipes and in Malta I used British &Maltese recipes and, I always used exactly the amounts given. I’ve never seen any recipe or cookbook which mentioned ‘an American (liquid) cup’. Have I missed something? ++ I looked online – 1 cup EQUALS 8 fluid ounces OR 1/2 pint OR 16 tablespoons OR 237 ml. Also, according to my ‘non-metric on one side’ & ‘metric on the other side’ glass measuring cup for liquid….., 250 ml. would actually be only about 1 Tbs. or so more than a cup. Therefore, I’m thinking that adding an entire 1/2 cup more really seem to throw of a recipe…. What do you think?

    1. Hi Cecile
      I think you sorted out this problem. No wonder I took so long to respond to this message. According to Australian cookbooks 1 cup flour = 155g and American books, 1 cup = 125g flour so that gives a difference of about 30g per cup which is more or less equal to half a cup = 65g. You know what? I don’t use cups. I just measure in grams and it works best for me! Have a fantastic week!

      1. Wow – that´s a BIG difference… I had no idea that a ´cup´ was at all different in Australia…. luckily the recipes I used from the few cook books (cookery books…) I have that were printed in Australia always seemed to come out fine. I think ´weighing´ is the way to go !! And now I also understand how this recipe would work with 4 ´Australian cups´ but not work when I used ´Ámerican cups´…. because I ´lost´ more than a cup of flour that way…. ´Five – six American cups´ would´ve done it! (I´m in Mexico at a little outside bar but I´m not drinking, I´m online. A terrific band had been playing and, all of a sudden, I´pretty tired… Quess what… I planned to post the recipe for the super easy bread recipe while here in Mexico …but… I left the recipe in a folder… one I had decided not to bring. Oh Well… I´ll be home tomorrow night. All the best Liz!!

        1. Hi there Cecile,
          Relax and enjoy yourself. Forget about blogs and posting for the time being. I love live bands but can’t visualize what a Mexican band looks like. Wish you a pleasant flight back. Have a lovely day!

        2. My son D. plays guitar and my son M. plays drums, so I just had to tell them about that band! The drummer was excellent, even though he had a very small drum kit AND one of his drums was set up on a wicker chair from the resort! The musicians were all very talented & one of their last songs was Santana’s ‘Oye Como Va; which I just love!! I know this isn’t usually ‘done’ when commenting… but here’s a link to the song – enjoy!! http://www.youtube.com/watch?v=8NsJ84YV1oA

        3. My daughter used to play drums and she really loved it. I tried the link but it says “This video is not available in your country” so I wasn’t able to listen to it. How unfortunate. I wanted to experience what you experienced!!! Thanks and do have a very fabulous day!

        4. That is sooo cool that your daughter used to play drums! Sorry you couldn’t get the video… but thanks for trying ! ; o )

  6. It took me a while to find this recipe. I’m so impressed – you have sooo many fabulous recipes. I had forgotten about this bread until I posted a comment today & referenced my little fiasco about 10 months with this recipe. I’m planning to try it again today – AND – I expect absolutely no problems this time!! ; o )

    1. I had also forgotten this bread because I’ve been trying other breads….It’s time to make it again! It’s one hell of a loaf. Thanks for reminding me…

  7. Just made this bread today and it was delicious! I used the bread flour as suggested, active yeast since I didn’t have instant and used the dough hook on my KitchenAid instead of kneading by hand. The boys loved it too, we went through one whole loaf with risotto dinner! Talk about carb loading!!

    1. Oh Mama D,
      Thanks so much for making the bread. we suggested kneaded by hand so those without KitchenAid (like me) will not have an excuse. I enjoyed kneading mine…I thought “what a great arm workout”. I always knead my chapattis by hand anyway so am kind of used to it. I’m glad the boys loved it too and the bread flour worked out fine. Here in Canada we just use all purpose flour for everything and so far it has worked so good for me! Thanks Mama D, you’re a great inspiration to me. Have a wonderful week!

    1. Hi Shanna,
      Thank you. We are freezing here. I’ve just comeback from practice. I hope the weather will improve soon. Thank you so much for stopping by. Keep warm…Best Liz

  8. Yes, one of the most unexpected pleasure of blogging has been making friends around the world. Wonderful that you’re materialising these made connections in such a wonderful collaborative way 🙂 What a pretty loaf!

    1. Hi Irina,
      Thanks. I’m so glad I started blogging. I’ve met many wonderful people including you. Thanks for complimenting the loaf and have a lovely week!

    1. I’m so glad everything turned out well, in the end and even more glad that YOU LOVE THE BREAD. I love it too. great crust and flavour as you rightfully say. Have a lovely day!

  9. I’ve been looking for a good bread recipe, looks like I’ve found it! Funny cos recently I’ve been thinking about making my own bread a lot, this has really spurred me on!

  10. Great guest post! I can’t believe there are no fats in this bread and it still looks absolutely delicious! I’ll definitely be slathering on the butter when it comes out of the oven 😉

  11. Wanted to thank you for the wonderful list you provided about ‘which flour to use when’. I’m going to copy it on to a document for future reference !

  12. I’m so disappointed… I was so looking forward to a lovely slice of warm bread slathered with butter. But it seems the lower gluten content in American ‘all purpose flour’ just won’t work with this Canadian recipe. I used only 1 3/4 cups water and still had to add more flour to the dough. And now… my risen dough is a sticky mess. Damn !! I certainly plan to try this again with American ‘bread flour’. You can understand how bummed I am… And, believe me, I’m going to find a way to be able to bake the dough I do have !!

    1. I’m so sorry to hear that. Mine worked so well. The remedy is to knead in more flour until it loses the stickiness then it will just work fine. Have you baked it yet?? I think I have to indicate that US should use bread making flour. Thanks for the feedback!

      1. From some reason, I just found your comment from Jan 27th. I had done exactly as you say here – added a bit of flour at a time, until I got the dough how I wanted it. As you know – I loved the results!

        1. Thank you so much Cecile. I’m glad everything worked out in the end and you loved the bread, the way Sandy and I did. I am still dreaming of the Chicken Tikka recipe. This week has been a bit busy but I hope to create some time next week. Have a wonderful Sunday. Best wish,

    2. I added more flour to the sticky risen dough and kneaded it again. It’s now in it’s second rising – and looks & smells fabulous. And I’m just talking about the dough! I can’t wait to bake it and ‘get me a piece” with lots of butter!
      I will make this again and use ‘American Bread Flour’ BUT I do think All Purpose (American) flour would work fine if made with 1 1/3 – 1 1/2 cup water instead of 2 cups.

      1. Thanks for giving a feedback. It always nice to know how other fours behave incase somebody pops a question or wonders why the recipe is not working for them. I’m so grateful that you give so much feedback. I shall add your comments on the “points to note” section. Thanks and wish you well. Best wishes!

        1. I glad you didn’t mind all my various posts ! As you can see, I don’t give up easily. The dough smelled so delicious that I almost felt like eating the dough! This recipe is going to be my ‘go to’ recipe for friends who just love homemade bread! Also, it’s a great thing to make with my grandchildren !!

        2. Hi Cecile,
          I am so glad you loved it and I admire your spirit for sure. It’s never good to give up easily. I shall remember that on days when I feel lazy and procrastinate about posting. My warm regards to your grandchildren. Take good care of yourself. Best wishes

    1. I have seen them. They look golden and crispy. I shall give them a try as soon as I gather ingredients. Thanks for sharing. What happened to your bread?

  13. The ingredient list can’t be right!
    How can you make these mouthwatering breads with such simple things???

    1. Oh yes Hari, the ingredient list is very right, that’s why its called “easy bread”. I love this bread. You should try it. Have a lovely week!

    1. Hi Marija,
      Thank you, Happy New Year, and thanks for linking me up to another bread recipe. It looks very delicious. I shall try the fruit option as well. Happy Baking and have a wonderful week!

  14. Looks delish. I will have to add this to my list of breads I make. I too love to slice the heel off while still warm and put some butter on it. I just love the aroma of yeast bread baking in the house! Thanks for sharing and enjoy the week.

    1. Mama D,
      Sandy’s bread is really nice and tasty and I know you love making bread, I really admire your energy, I hope you’re feeling better? Keep warm and have a lovely week!

      1. Feeling slightly better. I have a doc appt this afternoon. Finally can’t handle it anymore, especially since hubby left town this morning and I am home alone with the kids…and probably getting them all dayWednesday, maybe Tuesday since we are expecting snow and ice which is an automatic school cancellation here in the South! That certainly must make you laugh!

        1. It’s not a laughing matter. This year has been extremely cold and we’ve also had bus/school cancellations. I’m glad you have a doc’s appointment. I wish you a speedy recovery. I know what it means to feel sick and still have children running around and needing your attention. I hope all goes well for you. Keep warm and take good care. Best wishes!

        2. Your weather is definitely not a laughing matter. Canceling school for a couple flurries is though! Actually we may actually get ice this time too so I get it, but in general around here everything shuts down for almost nothing. Stay warm!

        3. I think it’s because it’s a big change from the normal weather so it’s understandable. We have huge mounds of snow on our street. I wish you all the best, Xoxo to the boys. Best wishes!

    1. Hi there,
      Thanks for asking. In Canada all purpose flour can be used for making bread with good results for US please use the bread making flour. We have just had discussions about this . Have a lovely day!

  15. Just started my dough for the noontime pizza party at our house today, but will need to try this recipe out forthwith – maybe sooner! I never thought to slash the loaves before the second rise – seems like a good idea. I’m gonna try it. How much is 600 grams in American cups, please?

    1. HI Dorrie Anne,
      I wish I was your neighbour. I would be there promptly at noon. Assuming one American cup is 125g that would be about 5 American cups of flour. Happy Baking and enjoy your noontime pizza party.

      1. There was a dab of dough left over after I made the two pizzas for the party, so I put it into a small loaf pan and slashed the top when it got to the top of the pan. Then I let it rise some more while the pizzas were baking. Baked that little lovely at 425° for about ten minutes, and it was delicious. Just pizza dough, so it probably will go stale quickly, but it was yummy right out of the oven this morning.

        1. I hope everybody enjoyed the party…how I wish I was there. I hope you slathered some butter on it and ate it warm. You are making me feel very hungry as it’s almost lunch time now! Enjoy the rest of your day!

  16. hi. . hey girl, I have a question. Hoping you can help me out with this. How do you choose which photo will be used as the thumbnail that represents the post? each post? or can that even be done?

    1. I am trying to understand your question but I’m still not sure I understand what you mean, that’s why I took so long to respond. Can you give me an example of what you mean on a blog perhaps? Thanks. Hope to get a response!

  17. I really enjoy making bread & I’m excited about making this!
    I just realized something – I bought a bread maker when we lived in Quebec and the instructions said the flour Canada is slightly different than flour in the US. (Go figure…) The instructions also said Americans should use ‘bread flour’ when making bread, but that, in Canada, regular (all-purpose) flour is used. (I wonder if it’s the difference in the gluten content…?)
    Like you, I’ve found that the unexpected perks of being a food blogger is the many wonderful friends you make! And I was so glad you mentioned the time & effort it actually takes to prepare a recipe, take photos and write the post. I’m so very impressed with some food bloggers who post often because it does take a good amount of time. Gonna pin the recipe IMMEDIATELY !!! And, actually, I think I’m gonna make this bread immediately! It’ll be most welcome on this dreary winter’s day.

    1. Hi Cecile,
      I have learnt something new from you regarding the differences between American/Canadian flour. I use Five Roses all-purpose flour for everything I bake, including this bread and the results have been perfect so far. I think I have to add a note on the post regarding your point.
      Thank you for pinning the bread. I really appreciate. And oh yes blogging does consume huge amounts of time and energy. Enjoy the bread!!!
      Also refer to this link on discussions between American/Canadian flours. http://chowhound.chow.com/topics/654303
      Someone did a lot of Googling to put this list together.
      Types of Flour and Best Uses: (Please note Gluten is wheat’s natural protein)
      Cake Flour 5 to 8% protein (= Gluten) – cakes
      Pastry Flour 8 to 9% protein – pie crusts, pastries, cookies, biscuits
      Self-Rising Flour 9 to 11% protein – biscuits, quick breads, cookies
      All-Purpose Flour 9 to 12% protein – everyday cooking, quick breads, pastries
      Bread Flour Flour 12 to 13% protein – traditional breads, bread machine, pizza crusts
      Whole Wheat Flour 14% protein – hearth breads, blending with other flours
      High-Gluten Flour 14 to 15% protein – bagels, pizza crusts, blending with other flours
      Sandy please let me know what you think regarding use of all-purpose/bread making flour/
      More information: Note that country and region both matter here. Canadian All Purpose flour is generally higher gluten content than American AP flour. And in the US, they vary north-to-south as well. Just something else to take into account. find link here: http://cooking.stackexchange.com/questions/10665/baking-bread-with-all-purpose-flour

      1. Fascinating info about ‘flour’ – thanks ! In a few minutes I’m gonna start making that excellent bread. (I’ve been working on a recipe for Crispy Tuna Patties.) You know, I remembered I used to ALWAYS make bread with all purpose flour (American). And, since I’m out of ‘bread’ flour, I’m gonna make the bread with all purpose flour. I’ll get back to you as soon as it’s baked!!

        1. Wish you the best of baking. Please share the Crispy Tuna Patties recipe. It sounds delicious. Have a lovely day!

        2. I look forward to seeing it. Please give me a shout. I hope it turns out as per your expectations. Best wishes!

        3. I just tried to get the link for my Cripsy Tuna Patties but the computer here at the resort in Mexico is ´´different´´ so I couldn´t get the link… so, just enter Crispy Tuna Patties in ´´search´´. I think you´ll like them ‘ they´re quick to make!!

      2. Thanks for posting this Liz….you have made this look fabulous! Great information about the gluten or protein content in the wheat the flour is made from. Just for interest I made this recipe here in Hawaii. We found flour in a grocery store that was milled in Michigan. It worked beautifully. One day, I took a batch of this dough out to my sons place to bake. He has one of those outdoor pizza ovens and we baked it. The dough looked fantastic when we pulled it out, however it developed a heavy crust. I think the secret is the pan of steaming water under the baking dough…..much like the French bread…..light crusty outside, tender and delicious inside. I have used bread machine flour for this recipe and it does work well, but our Canadian all purpose is obviously higher protein and is what I mainly use. I showed this post to my traveling companions and they laughed about the part describing this as a no fat recipe, but cutting the warm heel off and slathering it with butter! Hey, we all have some weaknesses…..grin!

        1. Hi Sandy,
          Omg Sandy you’ve left me cracking up…I didn’t look at it that way, but yes it’s very funny trying to promote a fat free bread and still slathering it with butter. Warm bread and butter are the best of companions. Who can resist? I always have my freshly baked loaves with lots of butter. I call it spoiling myself. If I don’t spoil myself who will?
          That pan of steaming water is the secret. I used to own a convection steam oven before I moved to Guelph. It was great for baking yeast mixtures and other things that need steaming. This bread is really good. I have enjoyed baking and eating it. I look forward to more recipes from you. I know you have some great recipes out there. Enjoy your travels, I have been popping in and out of your blog and wishing I hiked a ride on your carry on baggage, Best regards to your family and friends and thanks so much for your friendship. You are a phenomenal lady!!!

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