Stephanie Morris, (Sudds), is a cousin in the Laurin clan. She is a beautiful young lady, with a beautiful husband and family, a near crazed American college football fan living in Louisville, Kentucky, and is, unquestionably, straight out remarkable in and around anything "kitchen".
Stephanie too has a wonderful sense of humor, her Mom's open-armed welcoming smile, and so much more . . . and she so reminds us of her Mother . . .❤️ ❤️
Her grand-mother is our father's sister, Irene Warner. Her mother is Jill Warner, a favorite cousin we managed to share a closeness with prior to her succumbing to a long battle with cancer, who too possessed the best of a twisted sense of humor. She made us laugh, near hysterically, many, many times. And for numerous reasons far too many to mention, except love, it is fitting that Jilly's daughter, Stephanie, has taught us to make a delicious bread . . .
In Stephanie's words . . .
In large bowl combine 1 packet yeast with 1/2 tsp sugar with 2 1/4 cups warm water (110-115). Wait for activity.
Whisk together 3tbsp sugar/honey, a generous tbsp kosher salt and 3c BREAD flour.
Add 2 tbsp good extra virgin olive oil to yeast mixture and stir.
Add dry ingredients and beat until smooth.
Add 3 1/4 to 3 1/2 more cups of flour in 1/2 cup increments until you have a soft dough.
(I’m in my stand mixer for that and the remainder)
Knead, or dough hook, for 10 minutes.
Proof til doubled.
Punch, divide in two and shape into loaf and rise again til doubled. (I always use proof settings my oven)
Bake@ 375 x 30-35 minutes.
Tip - Bread flour makes a big difference from my perspective. I use Weisenberger Mill unbleached white bread flour.
Also good EVOO (extra virgin olive oil).