There’s nothing like having homemade bread in your kitchen. The smell is so refreshing and comforting. I hope you enjoy this recipe. Have fun throwing flour around your kitchen, like my two year old pretending to be Elsa and Anna throwing snow. It’s messy with a toddler but totally worth it.

2 cups warm water (about 99F)

1 Tablespoon active dry yeast

1/4 cup organic sugar

2 teaspoons salt

2 Tablespoons avocado oil

5 1/2 cups all purpose unbleached organic flour

In stand mixer add yeast and water and pinch of sugar. Let rest for 10 minutes until bubbly and foaming. If not bubbly and foaming you need to start over. Yeast could be bad, or your water was too hot.

Add remaining sugar, salt, oil, and 3 cups of flour, mix.

Add another cup of flour and mix. Keep adding flour and mixing.

Tip: add a little bit of avocado oil dripping around the bowl to help the dough come together better

Take out and knead on floured surface.

First Rise: Grease large bowl and cover with terry cloth dish towel. Put in warm place about 1 1/2 hours.

Coat 2 glass bread pans with avocado oil and a little bit of brown parchment paper, enough to lift it out when it’s done.

Punch dough enough to get air out. Divide into 2 balls and shape them into your pan. I have yet to make equal looking bread doughs. Mine are never perfect.

Second Rise: Cover both glass bread pans with towel and let rise 1 hour.

Bake 350F for 33 minutes or until bread has a firm top to it.

Spread organic butter on the top to give it a nice glaze.

Store 2-3 days or 5 days in the fridge. I like to freeze one. You can purchase bread cloth covers such as Bee’s Wrap, which is very eco-friendly, or purchase gallon twist tie bags. I usually make 2 loaves once a week.

Enjoy! I hope this helps and inspires you in your kitchen. Blessings to you!