White Bread
Creates 2 loaves
Ingredients
Ingredients
- 1 1/2 cups water, warm around 110°F
- 2 teaspoons instant dry yeast
- 2 tablespoons sugar
- 2 1/4 cups (315 grams) bread flour, spoon into measuring cup and level off or weigh it.
- 2 cups (300-305 grams) unbleached all purpose flour, spoon into measuring cup and level off or weigh it.
- 1 1/2 teaspoons salt
- 1 egg, room tempature
- 2 1/2 tablespoons unsalted butter, softened.
- About 1/2 tablespoon salted butter, melted for brushing bread at end.
- Add first 3 ingredents to mixing bowl . Then add rest of ingredents in order. Using a dough hook start on low and go up to medium. If needed add just a little more flour to dough. It is a soft dough so you won't want to add too much flour. It will stick to bottom of bowl. Mix for 7-10 minutes.
- Transfer dough to a large greased bowl. I use olive oil. Flip dough over a few times to make sure nice and coated. Cover with kitchen or bread towel and let double in size in a draft free place. I put mine in toaster oven. For 45-60 minutes.
- Grease 2 loaf pans(I prefer cast iron) with butter. Flip dough out on very lightly floured surface. Divide dough in half. Flatten dough into about a 8 x 10 rectangle with hands. You want dough width of the pan so roll tightly roll dough from short end. Pinch together ends and seam. Place seam side down in loaf pan. Repeat for second loaf. Place again in draft free place cover loosely with towel again. Let double in size. Took 45-60 minutes for it to form a good dome.
- Preheat oven to 350°f. Place loaf pans in oven I had mine on 2nd to lowest setting and bake for 22-25 minutes. They should have a nice golden color and sound hollow when tapped gently. Remove immediately from pans and brush with melted butter on all sides. Let cool completely before cutting. Store in bread box, bag or plastic wrap.
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