I was thinking that you might want the recipe for the bread we made in class! It's really easy and it's an old family recipe! It came from my Great Grandma and I use it all the time!
Grandma Hicks' White Cottage Bread
2 3/4 c. lukewarm water (about 110 degrees)
2 packages of active dry, quick rise yeast (You can use regular rise, but quick rise is great for school!)
2 Tablespoons Sugar (You can use Natural Sugar, Agave Nectar or Regular White Sugar)
Let the yeast bloom (about 10 minutes) and then add:
1 Tablespoon Salt (any kind)
3 Tablespoons of Extra Virgin Olive Oil (or melted butter)
Mix. Then add:
3 3/4 c. unbleached white flour
Add as much of the next flour as you need to make the dough smooth, elastic and not sticky.
3 c. unbleached white flour
Knead until smooth and elastic. Place back in the bowl and brush with extra virgin olive oil. Cover with plastic wrap and a towel. Let rise in a warm, draft free place until double in size.
When doubled, punch down, knead again and shape into 2 big loaves, 4 small loaves or about 24-36 rolls, depending on the size of each.
Cover and let rise again until doubled.
Bake in a preheated 350 degree oven for about 35-40 minutes (for big loaves) or 20-30 minutes for smaller loaves or rolls. The bread is done when the crust is golden brown. When tapped on top, it will sound hollow.
Remove from the oven and remove from the bread pan and allow the bread to rest on it's side until cool.
Enjoy! I hope you love this as much as my kiddies did! It is really yummy!