Simple Yeast Bread
This is a fundamental loaf that relies on patience rather than complexity. When you master the tension of the dough, you can produce a crust that shatters and a center that pulls apart in soft, even strands.
Watch the temperature
Yeast is a living thing that responds to the environment; keep your water warm to the touch but never hot, or you will kill the culture before it begins.
- large mixing bowl
- bench scraper
- heavy-duty loaf pan
- clean kitchen towel
What goes in.
- 3 ½ cupsall-purpose or bread flour
- 1 ¼ cupswarm water (105-115°F)
- 2 ¼ tspactive dry yeast
- 1 ½ tspfine sea salt
- 1 tbspolive oil
Checking gluten development
After kneading for ten minutes, take a small piece of dough and stretch it thin between your fingers; if it creates a translucent film without tearing, the gluten is ready.
The method.
Activate yeast
Whisk the yeast into the warm water in your mixing bowl. Let it sit for five minutes until the surface looks foamy.
Mix the dough
Add the flour and salt. Stir with a sturdy spoon until a shaggy mass forms, then turn it out onto a lightly floured surface.
Knead
Push the dough away with the heel of your hand, fold it back, and turn it. Repeat until the surface is smooth and springs back when poked, roughly 8 to 10 minutes.
First rise
Coat the bowl with oil, place the dough inside, and cover with a damp towel. Set in a draft-free spot for 90 minutes or until doubled in bulk.
Shape
Punch the dough down to release air, form it into a tight log, and place it into the greased loaf pan.
Second rise
Cover again and let rise for 45 minutes until the dough has crested over the rim of the pan.
Bake
Bake at 375°F (190°C) for 30-35 minutes. It is finished when the top is deep mahogany and the bottom sounds hollow when thumped.
Other turns to take.
Herbed Loaf
Fold in two tablespoons of finely chopped rosemary or thyme into the flour before adding the water.
Seeded Crust
Brush the top with a little water before baking and sprinkle with sesame or poppy seeds.
When it doesn't go to plan.
Use a scale to weigh flour rather than cups for consistency.
If the dough sticks to your hands during kneading, use a bench scraper to gather it rather than adding more flour.
Cool the loaf on a wire rack for at least an hour; slicing while hot will make the center appear gummy.
The ones that keep coming up.
Why didn't my dough rise?
The water was likely too cold to activate the yeast, or too hot and killed it. Always aim for the temperature of a warm bath.
Can I use instant yeast instead?
Yes, you can mix instant yeast directly into the dry flour and reduce the rising time by about 15 minutes.