Introduction
Whether grilled to golden perfection or enjoyed plain and fresh from the oven, this homemade bread is the kind that never lasts long—it’s simply too good to resist. Soft on the inside with a beautifully tender crumb and a lightly crisp crust, this loaf embodies everything comforting about traditional home baking. It’s the kind of bread that brings people back to the kitchen, slicing “just one more piece” until suddenly the loaf is gone.
This recipe is designed with practicality in mind, making excellent use of a stand mixer to handle a generous amount of dough with ease. While the full recipe produces a large quantity—ideal for families or batch baking—it can also be easily adapted for a bread machine by dividing it in half. The result is a versatile, dependable dough that rises beautifully and bakes into a loaf with classic structure and flavor.
Using simple pantry staples like flour, yeast, sugar, oil, and water, this bread highlights the beauty of traditional techniques: properly activated yeast, thorough kneading, and patient proofing. Each step plays a role in developing flavor, elasticity, and volume. Whether shaped into one large loaf or two smaller ones, this bread delivers consistent, bakery-style results right from your home kitchen.
Grilled or plain, flawless, we eat all the bread at once!!
The recipe has been adapt to a stand blender but will surely be make in a MAP by dividing the recipe in half because roughly 6 cups of flour is a lot for my type of machine baker.
*ingredients :
°2 c lukewarm water
°½ cup (50 g) granulated sugar
°1 ½ tsp. active dry yeast
°1 ½ tsp. teaspoon (teaspoon) salt
°½ cup (60 ml) canola oil
°5-6 cups (700-840 g) all-purpose flour (minimum 5 cups/805 g)
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