Note on Water temperature: Use Lukewarm water (~100F) if it’s warm in your house. Use Hot water (~120F) if it’s cold in your house. You can easily get approximately 120F water by using the hottest water from your tap. Note, 120F water is touchable, but feels very hot.
3 Tbsp (35g) any Oil, like Olive or Sunflower
1 Packet Yeast = 2 tsp (7g)
Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or Spatula and mixing bowl Bread Pan (9in x 5in or similar), Rubber Spatula and Brush Scale (recommended) or Measuring Cups and Spoons
Preheat oven to 400F convection or 425F no convection.
Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
Put dough into a greased bread pan, size roughly 9” x 5”
Smooth top of bread with wet spatula or wet hands. Dough is very sticky, so use Water for easy handling.
Keep out of direct air-flow or cover with wet towel and let rise in the pan until about doubled, 40-55 minutes. Bake for 60 minutes.
Remove from pan immediately and cool on a rack for at least 2hrs before cutting in.
Store air-tight for up to 3 days at Room temp, 2 weeks in Fridge or 3 months in Freezer.
For detailed description of each step,watch this recordingof LIVE cooking show with Happy Campers co-founder Jan!