I have been a very bad blog reader of late, and am barely checking in on everyone. Naughty. If I would read more carefully, I would've noticed that Amy said the no-knead bread she and half the world baked took . . . 24 hours. I missed that part. I got all my stuff out and then saw that part. And then decided to do this one instead. So Aim, if you're jonesin', this is crazy easy and good and fast.
This is no-knead bread that seems especially appropriate for breakfast because it's sort of sweet. I like it hot out of the oven with a bit of butter and some honey, but it's also amazing as toast the next day. It was my college roommate's recipe so I don't know where it came from, but we often had it with chili for dinner, too — something about that hint of sweetness with the heat of the chili. While the weather is still a bit damp and cold as now, it's so nice. It gets mixed up with a spoon, rises for almost an hour, then dumped straight into its pan.
Combine and set aside:
2 c. flour
1/4 c. sugar
1 T. salt
2 pkgs. dry yeast (1/4 oz. each)
Heat until warm:
1 c. water
1 c. milk
1/4 c. vegetable oil
Have on hand:
2 to 2 1/2 c. flour
Mix egg with liquids, then stir all into flour mixture. Blend at lowest speed on mixer, then blend on medium for 3 minutes. By hand stir in another 2 to 2 1/2 c. flour. Cover, let rise 50 minutes until light and doubled in size. Stir down. Spoon into greased 6" x 9" loaf pan. (If your pan has short sides you might want to split it up and put it in two smaller pans; it rises quite a bit.) Bake at 350 degrees F for 30-35 minutes. Brush top with butter.
Stick a bamboo skewer in the center to test. You want it to come out clean but this is kind of a soft bread, so don't overdo it.
Have a good weekend, y'all. Oh, and thank you for the crock-pot cookbook recommendations! Going to the library to test some out. Your suggestions are really helpful — thank you!