Very easy bread recipe that I use for sandwich bread, pizza dough, and even naan! I live in Colorado Springs at an altitude of about 5,500 feet. This recipe works really well for me.

Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
1 hr 40 mins
total:
2 hrs 35 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and yeast and let sit until foamy, about 10 minutes.

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  • Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.

  • Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

  • Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

Cook's Notes:

If using a bread machine, add the dry ingredients, then start the machine on the dough cycle and slowly add coconut oil and the yeast mixture.

If you are using a clay baker, soak the baker in water while preheating the oven. Bake the bread for 30 minutes with the cover on, and bake uncovered for 15 additional minutes to get a nice brown crust on top.

I also use this recipe for naan (just roll out into 1/4-inch-thick discs and fry on a griddle) or pizza (skip the second rising and just roll it out). I use coconut oil or olive oil around the edge of the pizza dough to give the crust a nice golden brown.

Use 2 1/4 teaspoons of yeast and a bit more salt if using this recipe at a low altitude.

Nutrition Facts

230 calories; protein 5.8g; carbohydrates 34.6g; fat 7.6g; sodium 293mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2019
Great recipe. I live at 8500 ft. and this turned out wonderful. I did decrease the yeast by 1/2 tsp. and increased flour and liquid by 2 tbs. Read More
(1)
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/28/2019
first bread recipe I've made at altitude that has actually turned out well! Read More
(1)
Rating: 5 stars
03/19/2019
Did as written , came out great . Thank you Read More
(1)
Rating: 5 stars
06/10/2019
Great recipe. I live at 8500 ft. and this turned out wonderful. I did decrease the yeast by 1/2 tsp. and increased flour and liquid by 2 tbs. Read More
(1)
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Rating: 5 stars
10/15/2019
This was delicious! Super easy and so fun. I substituted canola oil as that was the only oil I had on hand. I will definitely make this again and grab some coconut oil for next time! Read More
(1)
Rating: 4 stars
11/16/2019
We live at 6000 feet. Made the recipe as-is and it was ok. The dough was a bit hard to work with. The second time we added a tsp of the sugar to the yeast-water mixture. Much more satiny dough. After rising, we shaped the loaf on an oiled surface, not floured. It worked out better for us. A more fluffy bread. We started with brand new yeast both times. Thanks for the recipe! Read More
(1)
Rating: 5 stars
04/15/2020
It turn out perfect! I will definitely be making this again! I did add 1 tsp sugar to the yeast and water mix, like someone suggested. The taste is amazing!!! Read More
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Rating: 5 stars
05/23/2020
I used 2 and a half cups of white bread flour, and half a cup of whole wheat flour. Read More
Rating: 5 stars
02/09/2021
This was awesome! I ran out of coconut oil so I used butter instead, and it worked great! Read More
Rating: 5 stars
05/01/2020
Very easy and tasty, and the bread has a good crumb! I did the dough in the bread machine and finished in the oven, I added the water and the yeast to the bread pan to let it bloom, then added the dry ingredients. The proportions are good - I did not have to adjust liquid or flour to the dough. I substituted butter for coconut oil. I'm in Denver at 5280'. Read More
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