Ha'Penny Friendship Bread
Submitted by TSWS2001
Ha’Penny friendship bread, a classic American yeast bread made from a handful of pantry staples. A pillowy, springy loaf with a tender crumb, perfect for sharing with neighbors or filling a sandwich.
YIELD
32 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsFriendship bread once meant a passed-along sourdough starter, but this version skips the ferment in favor of straightforward active dry yeast. The result is a soft, neighborly white loaf that takes about two hours start to finish, most of it hands-off rising time.
The water temperature is where most home bakers stumble. Aim for 125°F (52°C) when combining with the flour mixture. The yeast is already mixed dry with the flour, so it can handle hotter water than the usual proofing method. Anything cooler stalls the rise; anything hotter risks killing the yeast before it wakes up.
Knead a full ten minutes by hand or six in a stand mixer. The gluten development is what gives this bread its characteristic springy bite. The dough should pull cleanly from the sides of the bowl and pass the windowpane test: stretched thin, it holds a translucent sheet without tearing.
The 14-minute rest after punching down is the magic step. It relaxes the gluten so shaping becomes effortless and the final loaf rises taller in the pan.
Pro Tips
- Weigh the flour if possible (5.5 cups is roughly 660 grams) for consistent results.
- Rise in an off oven with just the oven light on; the gentle warmth is ideal.
- Brush the top with melted butter right out of the oven for a soft, glossy crust.
- Bread is done when it sounds hollow tapped on the bottom, or reads 200°F (93°C) internal.
Variations
- Add a handful of raisins and a swirl of cinnamon sugar before the final shape for breakfast bread.
- Sub one cup of bread flour for whole wheat for a nuttier crumb.
- Shape into rolls instead of loaves for dinner rolls.
Ingredients
Directions
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
In small saucepan, heat water and oil until very warm (125 F.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
Stir in additional 3½ to 4 cups flour, until dough pulls cleanly away from sides of bowl.
On floured surface, knead dough until smooth and elastic, about 10 mins. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80-85 F.) until light and doubled in size, about 1½ hrs. Punch down dough several times to remove air bubbles. Allow to rest on board covered with inverted bowl for 14 minutes. Shape as desired.
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