Herman Bread

Bloom the yeast: In a small mixing bowl, dissolve the active dry yeast in lukewarm water. Let stand until foamy and creamy, about 10 minutes. This indicates that the yeast is active and ready to use.

Combine wet and dry ingredients: In a large mixing bowl, combine the bloomed yeast mixture with the Herman Starter, vegetable oil, 2 cups of all-purpose flour, and salt. Mix well until a shaggy dough forms. (5 minutes)

Knead the dough: Gradually add the remaining 1 cup of flour, 1/2 cup at a time, stirring after each addition until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. The dough should be tacky but not sticky.

First rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 1-1.5 hours. (60-90 minutes)

Shape the loaf: Lightly grease a 9x5 inch loaf pan. Gently deflate the dough and turn it out onto a lightly floured surface. Shape the dough into a loaf and place it into the prepared pan.

Second rise: Cover the loaf with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 30-45 minutes. Preheat oven to 375 degrees F (190 degrees C) during the last 15 minutes of the rise. (30-45 minutes)

Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped. An internal temperature of 200-210°F (93-99°C) is ideal.

Cool: Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving. (60 minutes)