Fresh baked bread is maybe the best thing you can do. Your whole house is going to smell AMAZING, I promise, and you can enjoy it with super yummy butters, like this garlic pesto version.
This is a high altitude recipe, so if you’re making this at sea level, you’ll want to decrease the liquid by about 1/4 cup, and let your dough rise for 15-20 minutes longer on each rise.
On another note, if you’ve ever tried to make bread at a high altitude, you’ve probably been unhappy with the results. In my case, I almost always ended up with a very dense, heavy, and overly chewy end product that was… not good basically. In high altitudes, the rising times are a huge factor, so pay close attention to each rise for your dough!
Eating bread thats still warm from the oven is one of the better things in life, and this recipe is an easy one. Bake bread today. Tomorrow. And everyday. (JK, that’s just a dream of mine).
I also made mine with a honey cinnamon butter, which is fantastic too!