World's Best Bread™ (remix). I usually slice the whole bread once it's cooled down, wrap slices individually in plastic wrap and store them in the freezer. A few minutes in the toaster in the morning and it's as good as fresh bread! One-hundred percent whole grain and whole wheat bread varieties are typically regarded as the best, but other types have their benefits, too.

This bread recipe was adapted from an early bread machine recipe. I have made changes over the years, some by suggestions of my wife. I do believe everybody smells my bread when it comes out of the oven, because here they come they all want hot bread and butter. You can have World's Best Bread™ (remix) using 4 ingredients and 11 steps. Here is how you cook it.

Ingredients of World's Best Bread™ (remix)

Prepare 420 g of bread flour.
You need 340 mL of filtered water.
Prepare 8 g of salt.
You need 1 g of dry yeast.

While the colors look fun and enticing, bringing a sense of drama and modernity to your kitchen, they also serve a useful purpose too in being color-coded so that you can instantly recognize and pick the right Komachi knife for the job. Baking homemade bread couldn't be easier with these quick and easy bread machine recipes, including recipes for white and whole wheat bread, sourdough, cinnamon bread, and more. I put a new spin on a basic banana bread recipe by adding in some fresh apples. My apple banana bread recipe is sure to make you smack your lips in appreciation.

World's Best Bread™ (remix) step by step

Mix yeast and salt in the warm filtered water (around 35ºC)..
Introduce the flour and mix well, until there is no dry bits left. A silicone spatula works well to scrape the sides of the bowl..
Cover (with a damp towel, or cling film) and let rise in a warm place for 12 hours. Be aware that the dough will double in volume and make sure to use a bowl big enough for it not to overflow or stick to what you used to cover it. (See for yourself in the picture!).
Pour out the dough gently on a lightly floured surface. Then fold it in thirds 4 times while stretching it lightly..
Prepare a bowl with olive oil and flour to prevent the dough from sticking (you might need to be generous!), then move the dough to that bowl..
Cover the dough then leave it for another 2 to 3 hours. Expect it to rise again!.
Put a big enough pot (cast iron or anything thick enough to retain good heat is best) in your oven, and preheat it to 250⁰C. You want to make sure the pot is VERY HOT or the bread will stick when you bake it..
Once the oven is ready, take out the pot, pour the dough in (you should hear a sizzling sound if it's hot enough), put the lid back on and bake for 30 minutes at 250⁰C..
Take the lid off, reduce the oven temperature to 230⁰C, then bake for another 15 minutes..
Your bread should be ready, with a nicely colored crust. Even though it's hard to resist, make sure to let it cool down before trying to slice it open!.
As I only eat 1 to 2 slices a day, a loaf can last me a few days. I usually slice the whole bread once it's cooled down, wrap slices individually in plastic wrap and store them in the freezer. A few minutes in the toaster in the morning and it's as good as fresh bread!.

Seriously it is my new favorite recipe and I know you will enjoy it as much as I do. Plus with the fall bounty of apples, this is another reason to go pick a bushel or two! In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. The bread is soft, moist yet fluffy and the perfect balance of banana flavor, mild craveworthy sweetness and delightful supple texture.