A versatile bread dough that can be made into loaves, buns, rolls or even pizza. Note: A draught is a cool current of air.
Ingredients
1½ Cups Warm Water at 110 degrees (if you don't have a thermometer, put your pinkie if you can't keep your pinkie finger in the water then it is too hot and will kill your yeast)
2¼ Teaspoons Active Dry Yeast
1 Tablespoon Honey
3½ Cups Flour
11/2 Teaspoon Salt
1 Tablespoon Olive Oil
2-3 Tablespoons softened butter
Instructions
Sprinkle the Yeast over the water.
Stir in the honey and place in a warm area AWAY from draught for 5-10 minutes until the yeast blooms.
Meanwhile, place the flour into a large mixing bowl.
Stir in the salt.
Pour the yeast mixture into the flour and mix well with your hands.
Knead the dough for 6-8 minutes. The dough should be smooth and elastic.
Drizzle the olive oil in the bowl and make sure the dough is covered.
Cover with a slightly damp towel and place in a warm area. Again this should be AWAY from draught. Leave until dough is doubled in size or about 30 minutes.
Pre-heat the oven to 400 degrees. Place a small pan filled half-way with water in the oven to produce steam. This will help the dough rise up while baking.
Push the air out of the dough and shape into a loaf.
Place in to a clay baker or on a baking sheet and cover with the damp towel.
After 15 minutes, place the dough into the oven and bake 20 -25 minutes or until golden.
Spread the butter over the top and sides of the bread and allow to cool slightly.
After about 10 minutes remove from the pan and cool on a cooling rack until completely cooled. (Warning: You may not be able to wait that long! If that is the case, eat warm with some butter slathered on the bread.)
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2015/01/easy-yeast-bread.html