Miracle Bread- the easiest bread

Baking bread has a bad rap. You’ve probably been told it takes all day. Kneading sounds like a mysterious art. You think you have to follow a recipe to the tee for it to come out well. All of this is false.
 
Baking bread doesn’t have to be a major project. It’s much easier than you think. This particular sandwich loaf recipe is one of many I make regularly. I like it because it’s so flexible and forgiving. You don’t have to be careful measuring the ingredients. You can just heap them all in a mixer or bowl in no particular order and stir it together.

This recipe is incredibly tolerant of variation in technique (you know, mistakes), which is why there are few instructions. As long as you complete the basic steps, it’s going to be great! It is a basic, neutral flavored loaf that makes a great sandwich-- peanut butter and jelly, ham and cheese, smoked gouda with fermented mayo and soy-sauce-soaked radishes, you name it!
 
You can relax while making it since there’s no long list of steps to follow. It will make your home smell wonderful. You will feel satisfied knowing there are none of the Frankenstein corn ingredients you find in grocery store loaves.

We eat a fairly low carb diet in our house, so it takes a long time to finish a loaf of bread. That’s why I freeze it. I like to slice it up after it cools a while. Then I put it in gallon bags and into the freezer it goes. I take out one or more slices at a time and pop them into the toaster. Walla!

I'd love to hear your your favorite sandwich ideas in the comments.

Miracle Bread (Whole Wheat)
Original recipe by recipeschezmoi, modified by me (and maybe you too, I hope)
 
Makes 2 loaves
 
Ingredients
5 ¼ cups white whole wheat flour
¼ cup honey
1 ½ tbsp instant yeast
¼ cup vegetable oil
½ cup yogurt or applesauce
½ tbsp salt
2 cups hot water
 
Instructions
Mix all ingredients. Knead for 5 minutes. (I used my stand mixer.) Spray or oil two 9-inch bread pans. Divide the dough into two equal portions and shape into loaves. Put the loaves in the pans and cover with a dishtowel. Let rise 1-2 hours, or until dough reaches the lips of the pans. Bake at 350 degrees F for 30 minutes. Let cool a while before slicing.