Chiklis Country Bread

submitted by Michael Chiklis

Carbs? Yup. Hard to resist them. If I’m going to eat bread, there’s no better way to indulge than with a loaf fresh out of the oven.


  • 2 packages (¼ ounce each) active dry yeast. Yeast isn’t easy to find in the market – I got mine online.

  • 2 cups warm water

  • ½ cup sugar

  • 2 teaspoons salt

  • 2 large eggs, beaten

  • ¼ cup canola oil

  • 6 ½ to 7 cups all-purpose organic flour (regular is okay too!)


  1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. You want it to feel soft not sticky.

  2. Turn dough onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

  3. Punch down dough. Divide in half and shape into loaves with your hands. Divide dough evenly and place into two, well-greased 9x5 loaf pans. Cover with a lightweight kitchen towels; let rise in a warm place until it has doubled in size. This will take about an 1 hour. Preheat oven to 375°.

  4. Bake until golden brown, 25-30 minutes. Let sit for a few minutes then remove from pans to cool.

  5. Enjoy with your favorite topping.

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