It's the first day of spring. It's snowing. Let's bake some bread.

Not gonna lie, I hate snow.

Here it is, the first day of spring, the first day of spring break and it is snowing. So, instead of tilling the garden, I'm baking.

I actually bake this bread quite often, and am grateful to have learned the method from Dan Lepard's Short and Sweet. It can all done by machine, so there really is no need (pun!) to knead by hand. You can, if you're into that sort of thing, I suppose. But I dropped a few hundred on the mixer a few years ago and still feel like I need to justify it. I've "veganized" it here since I'm rolling that way now. If you are not, replace the almond milk and coconut oil with 1/2 cup of full fat sour cream, and then you don't have to buy expensive pretentious shit like coconut oil.

1/2 cup boiling water

3/4 cup cold water

1/2 cup non-dairy milk

2 Tbsp coconut oil

2 1/2 tsp yeast

2 Tbsp sugar

1 Tbsp salt

4-5 cups unbleached flour

Toss it all in your stand mixer fitted with dough hook and mix until dough is no longer shaggy. Let rest for 10 minutes. Turn on mixer for about 30 seconds. Let rest. Do this 3 times. Remove from mixer, shape into loaf and put in greased loaf pan. Let rise about 45 minutes until about 1 1/2 inches above pan rim. Bake in 400 degree oven set on middle rack for 40 minutes. Immediately turn out of pan and let cool before slicing and devouring.