Fantastic recipe! I chose to use plain flour, mimicking what Grandma Van Doren probably did, as I’m pretty sure « bread flour » wasn’t a thing in her day. Little tip: if you double the quantity of yeast, the rising time is halved, which is a real time saver.
This bread is incredibly delicious and surprisingly easy to make with a blender. I like to place unbaked loaves in disposable loaf pans and freeze them before they rise. This way I can enjoy freshly baked bread at home anytime. Simply leave the frozen dough on the counter in the morning to rise during the day, then bake it overnight. This bread goes wonderfully with all kinds of foods, but be careful, it disappears quickly!
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