While I was ghosted I found a really nice easy (for bread) bread recipe that makes super delicious soft/fine-textured sandwich-type bread! also, the only perishable ingredient is the yeast (which you can get in packets that don't have to live in the fridge), so it's really nice as a recipe to just keep the stuff lying around for and make it whenever you want, and if you were planning to but don't get to it this week it's fine.
Ingredients (in imperial unfortunately but hopefully those not in the US can convert? sorry about my country):
1 cup warm water
1 packet/2 1/4 tsp yeast
1/2 tbsp sugar
1 tsp salt
2 tbsp oil
2 1/4 cup flour (plus about half a cup to a cup more for kneading)
Optional: fillings (mushrooms, cheese, the sky's the limit), seasonings (I like dill with a cheese filling, or rosemary, but you could do whatever -- you won't need more than 1 tbsp and it'll be much less for stronger stuff like rosemary), 1 egg + splash of milk for egg wash
Instructions:
Mix everything but the flour (and optional ingredients if using) in a biggish bowl. Let sit 10 minutes until the yeast foams up.
Add the flour (and any spices) and combine thoroughly, then turn out onto a floured countertop and knead until smooth and springy -- about 5-10 minutes (it tends to be very sticky for the first bit of this, keep adding flour and try to remove as much of what sticks to your hands as you can. You will get messy. I'm sorry. Your counter will also get messy. Try to get as much flour underneath as you can to minimize later cleanup.
Put back in bowl, cover, and let rise about an hour someplace warmish. Punch it down to release the bubbles, and give it another 15 minutes. At this point, it should be slightly clammy/damp, but only a little sticky (if you poke it, it shouldn't stick to your finger when you pull it out)
Stretch the dough into a big rectangle (I like to do about 25-30x45-50 cm, it's ok if it's a little uneven and it will be thicker on the edges than in the middle). Put filling on it if you're going to. Roll up the dough into a loafshape from a short end, then set it with the seam facing down on your cookie sheet (or in a loaf pan if you have one) and tuck the ends under so none of the spirally part shows. Score the top lightly with a sharp knife and cover with a clean dishtowel.
Let sit about half an hour. Preheat the oven to 375F (190C) in the middle of this, and if you're putting an egg wash on it, beat up your eggs and milk and brush it on the top of your loaf thinly (because you can't have less than one egg, there'll be a lot of extra. it's good for scrambled eggs, if you like those. the egg wash is 100% not necessary, but it does make the top nice n shiny so if you're giving the bread to someone it's prettier that way).
Bake for about 20-25 minutes (time will vary; it's done when it's golden brown on top + bottom and makes a hollow sound when you tap on the bottom). Let it cool a few minutes before slicing.
It'll keep about 4 days to a week (depending on your staleness standards) in an airtight container, although good luck keeping it around that long.
Photos under the cut!
