You “knead” this recipe

As promised, here is one of the simplest bread recipes. It is a great way to get some sensory input AND end up with some amazing bread. The great thing about it is that you can prep it in the morning and store it in the refrigerator until you are ready to bake it with dinner.

Ingredients

4-5 Cups Flour

1 Tablespoon sugar

1 Tablespoon salt

2 pkgs dry yeast (or 4 1/2 tsp)

1 Tablespoon soft butter

1 3/4 warm water (more than lukewarm but not scalding. 120-130 F )

1 egg white

1 Tablespoon water

Directions:

Mix 1 1/2 cups flour, sugar, salt, yeast, and soft butter. Slowly add water. Stir until combined.
Add remaining flour. Stir until dough is stiff ( all the flour will not be incorporated at this point).
Turn dough out onto counter and knead for 5-8 minutes. This is the fun part! Use the heal of both hands to press on the dough. Fold in half and press again. Turn it 90 degrees and continue to knead. Dough should come together and flour will get incorporated. If too sticky add a Tablespoon of flour at time and knead in.
Cover dough with plastic wrap and a dish towel and lest sit for 20 minutes.
Divide dough in half using a knife. Working with one half at a time, roll out the dough into a rectangle (or oval). Roll up tightly, starting on long edge. Place on a cookie sheet. Repeat with second half. Cover loosely and store in refrigerator for 2-24 hours.
When ready to bake, remove from refrigerator, take off plastic wrap and let stand 10 minutes. Preheat oven to 425 F. Slash top with sharp knife in diagonal slices - just cut 1/4” - 1/2” on top.
Mix egg white and water. Brush top of dough. (You can skip this step but dough won’t get as golden brown.)
Bake for approx. 20 minutes or until golden brown. Let sit 5 minutes. Slice and enjoy!