Basic White Bread
Good white bread relies on patience rather than complexity. By handling the dough consistently during the first rise, you create an even, soft crumb that holds up to slicing.
Watch the temperature of your water
If the water is too hot, you kill the yeast; too cold, and it won't wake up. Aim for the temperature of a warm bath.
- large mixing bowl
- bench scraper
- two 9x5 inch loaf pans
- clean kitchen towel
What goes in.
- 6 cupsall-purpose or bread flour
- 2 cupswarm water (105°F to 115°F)
- 2 1/4 tspactive dry yeast
- 2 tbspsugar
- 2 tspsalt
- 2 tbspneutral oil or softened butter
Checking gluten development
Stretch a small piece of dough between your fingers. If it pulls thin enough to let light through without tearing, the gluten is fully developed.
The method.
Activate the yeast
Whisk the warm water, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until a foamy layer forms on the surface.
Mix the dough
Add the flour, salt, and fat. Mix until a shaggy mass forms, then turn it out onto a floured surface.
Knead
Push the dough away from you with the heel of your hand, fold it back over, and rotate. Repeat for 10 minutes until the dough is smooth and elastic.
First rise
Place in a lightly oiled bowl, cover with a towel, and set in a warm spot until doubled in size, about 90 minutes.
Shape
Punch the dough down to release air, divide into two equal portions, and shape into tight cylinders. Place into greased loaf pans.
Proof
Cover again and let rise for 45 minutes. The dough should crest about an inch above the rim of the pans.
Bake
Bake at 375°F for 30-35 minutes. The loaves are done when they sound hollow when tapped on the bottom.
Other turns to take.
Honey Whole Wheat
Replace 2 cups of white flour with whole wheat flour and swap the sugar for honey.
Herb Loaf
Fold in 2 tablespoons of dried rosemary or thyme during the final minute of kneading.
When it doesn't go to plan.
Always weigh your flour if you have a scale; volume measurements can vary wildly based on how packed the flour is.
If the dough resists stretching while shaping, cover it and let it rest for 10 minutes; this relaxes the gluten.
Cool the loaves completely on a wire rack before slicing, or the interior will become gummy.
The ones that keep coming up.
Why is my bread dense?
Usually, this happens because the yeast was inactive or the dough didn't rise enough during the second proof.
Can I use a stand mixer?
Yes, use the dough hook on low speed for 6-8 minutes instead of manual kneading.
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