This recipe is Paul Longstreth's contribution to WWOZ's cookbook, That Sounds Good. Per Longstreth: "This is a remarkably simple recipe for baking delicious bread. It's very similar to a recipe my mother used when, every Sunday morning, she'd wake up early and bake the “Daily Bread” for Holy Communion during my father's church service. It's the closes thing I know to a fail-safe recipe, and it would be the perfect complement to WWOZ on a Sunday—or any—morning." Also remember that it's called "daily bread" for a reason: it contains no preservatives, so eat it soon!
1 (¼-ounce) packet active dry yeast
2 cups warm water
6 tablespoons sugar
1 teaspoon salt
6 cups all-purpose flour
2 tablespoons butter, melted
More melted butter for brushing
Turn on WWOZ (90.7 FM) and adjust the volume to taste. Grease two loaf pans. Dissolve the yeast in the water in a large bowl. Stir in the sugar, salt, and butter. Add the flour gradually and mix until a dough ball forms.
Place the dough on a flour-dusted work surface. Cover with a towel. Let stand for 10 minutes. Knead until smooth.* Put the dough into a greased bowl.; cover. Let rise for 1 hour until approximately doubled in volume.
Punch down the dough! Divide into two pieces. Shape into loaves. Put the loaves into loaf pans. Let rise for 45 minutes until the desired height is reached. Bake at 350 degrees for 30 to 45 minutes until golden brown. Brush the warm loaves with butter. Serve hot. And the people say... “AMEN!” Makes 2 loaves.
* It usually takes about 10 minutes to knead; here's a video demonstrating kneading technique —Ed.
You can find this recipe and more like it from Louisiana musicians and other friends of WWOZ in our cookbook: That Sounds Good!