Now it's easier if you have a stand mixer because you don't have to knead it by hand but there isn't a ton of kneading time anyways so it'd be a fun bread to make that you don't have to spend an hour kneading.
1.5 c warm water
1 tbsp dry yeast (it's about one and a half packets)
2 tbsp sugar
a good squirt of honey
2 tbsp vegetable oil
1 tsp salt
3 c flour
1. Turn on oven to 375. Stir together warm water, yeast, sugar, and honey. Stir well and then let sit for about 8-10 minutes until kind of creamy.
2. Add oil, salt, and 1.5 c flour. After it's mixed add rest of flour. Knead in bowl for 8 minutes (of turn out on floured surface and do it the old fashioned way for 10 minutes)
3. Lightly oil large bowl, put in dough, turning to coat with oil (I cheat and use the spray). Cover with lightly greased plastic wrap (don't throw it out, you can use it again later) and let rise for 45-60 minutes in warm area (I turn the oven on while I'm making it and leave the bowl on the stove and then put it in the middle to help it rise)
4. Deflate dough (I spray my hands with oil and use my hands, it's super easy) and knead for 5 minutes.
5. Either divide into rolls or leave in a large loaf and place on a baking sheet. Cover with your plastic and let rise for 30-45 minutes.
Bake at 375 for 15-20 minutes (depending on your loaf or rolls, just let it get nice and golden)
Here's a bad phone picture I took of the first time I made it, I just did 4 small rounds of dough, kind of like the size of bread bowls. The only thing I need to work on is figuring out how to get the crust a little more crispy, it's very soft and it would be nice if the crust had a little more substance to it.
We were also given a copious amount of lemons by the Applins and I decided to make lemon bars with them. Like full on homemade lemon bars. They weren't traditional, I made them to have a cheesecake like layer on the top so you have a layer of yummy shortbread, a layer of lemon, and then a layer of cheesecakeyness. It was harder than it should have been, I didn't let the cream cheese soften enough and it didn't spread well. I need to play with the times because I cooked it too long but it still tastes good so here's a picture of that. I think a few more tries at this recipe and I'll have it perfected. That's kind of what I get when I pull different ideas from different recipes and mix them together, it's not perfect but it sure tastes amazing. I loved the crust, I will definitely use that in another way sometime.
