The Perfect Everyday Bread

And I do mean “everyday,” at least in this house. You’re not going to be able to keep your hands (or teeth) off this exceptionally good, remarkably easy loaf bread.

Bloom one packet of yeast (about a tablespoon) in 3 1/2 cups of warm water. After about ten minutes, it should be bubbly and dissolved completely.

Measure out 7 cups flour; I often do half whole wheat and half white, but you can use almost any combination of flours and get a good loaf out of it. Blend in 3–4 teaspoons of salt; I prefer my bread salty because I like to eat it plain with maybe butter, but if you want to do sandwiches, you might want to reduce the salt so it doesn’t overwhelm your fillings. This bread loves mix-ins too. If you want to add seeds, dried fruit, or spices, please go wild.

Mix in the water and yeast, and stir vigorously until combined and uniform. Scrape into two loaf pans and let rise until the dough crests the tops of the pans, about an hour. Bake at 425 degrees Fahrenheit for 45 minutes until the loaf sounds hollow when tapped on the bottom.