Favourite Friendship Bread
Submitted by orpanannie74
Friendship bread, the simple yeast loaf made with bread flour, water, sugar, and oil. Tall, golden, soft-crumbed, and big enough to bake into two loaves to share.
YIELD
32 servingsPREP
20 minCOOK
40 minREADY
4 hrsFriendship bread is the kind of yeast loaf that gets passed around neighborhoods and church groups. The recipe makes enough for two big loaves, one to keep and one to give. The dough is straightforward: bread flour, two packets of yeast, sugar, water, and oil, kneaded by hand for 10 minutes until smooth, then risen, punched down, shaped, and baked golden.
The long knead is the work that pays off. It develops the gluten that gives this bread its tall rise and tender, slightly chewy crumb.
Pro Tips
- Hit 120 to 130°F (49 to 54°C) for the warm liquid. Hotter water kills the yeast; cooler water won’t activate it. A thermometer is genuinely a must.
- Bread flour, not all-purpose. The higher protein creates the gluten that gives this bread its structure and rise.
- Knead the full 10 minutes by hand or 8 minutes in a stand mixer. Underkneaded dough makes a dense, gummy loaf instead of light and airy.
- Let the dough rise in a truly warm spot (80 to 85°F / 27 to 29°C). A slightly warm oven (turn on for 1 minute then off) works perfectly.
- The thump test tells you when it’s done. Tap the bottom of the loaf; a hollow sound means it’s baked through.
Variations
- Substitute up to 2 cups of bread flour with whole wheat or rye for a heartier, more rustic loaf.
- Add 2 tablespoons honey in place of the sugar for a subtly sweet, more golden crumb.
- Brush the loaves with melted butter just out of the oven for a softer, glossier crust.
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 (120-130 degrees 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 degrees 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 mins.
Shape as desired.
Allow to rise until almost doubled, then bake until done.
Bake in 375 degree F oven for about 35 minutes, or until bread is golden and brown.
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