Basic White Bread Recipe
Calories: 11
Adjust Servings Here: 10 slices
Description
This basic white bread recipe is a great starting point for beginners and produces a delicious homemade loaf. Feel free to experiment and add variations such as seeds, herbs, or whole wheat flour to customize the bread to your taste. Enjoy your freshly baked bread!
Ingredients
- 500 g (4 cups) Bread flour or all-purpose flour
- 8 g (2 tsp) Instant dry yeast
- 8 tg (2 tsp) Kosher salt
- 28 g (2 tbsp) Granulated sugar
- 360 ml (1½ cups) Warm water (100℉)
- 28 g (2 tbsp) Unsalted butter melted (optional, for added richness and flavor)
Instructions
- Combine - In a large mixing bowl of a stand mixer on medium speed, combine the flour, instant yeast, salt, and sugar. Stir the dry ingredients together until well combined.500 g Bread flour, 8 g Instant dry yeast, 8 tg Kosher salt, 28 g Granulated sugar
- Water - Make a well in the center of the dry ingredients and pour in the warm water. If using melted butter, add it to the bowl as well. Stir the mixture with a wooden spoon or dough whisk until a shaggy dough forms.360 ml Warm water, 28 g Unsalted butter
- Knead - Then, knead on medium speed for 12 to 15 minutes until smooth and elastic. Pro tip - Or knead by hand on a lightly floured surface for about 15 to 20 minutes.
- Rise - Shape the dough into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled.
- Punch - Once the dough has risen, punch it down gently to release the air. Turn it onto a lightly floured surface and shape it into a loaf by flattening the dough into a rectangle and tightly rolling it up, starting from one of the shorter ends. Pinch the seams to seal.
- Shape - Loaf - Place the shaped dough into a greased 9x5-inch (23x13 cm) loaf pan, seam side down. Dinner rolls - Divide the dough into 9 portions. Shape each into a ball and place them in a 9 x 9-inch square greased baking pan. Challah - Divide the dough into 9 portions and roll each into a rope. Shape each into a single-braid challah and place them on a greased parchment paper-lined baking tray.
- Proof - Cover the bread with the towel or plastic wrap and let the dough rise again for 30 to 45 minutes, or until it has risen to the top.
- Oven - Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.
- Bake - Remove the cover once the dough has risen and brush with egg wash. Place the bread in the preheated oven on the middle rack. Bake for 30 to 35 minutes until the bread is golden brown on top and sounds hollow when tapped on the bottom.
- Cool - Remove the bread from the oven and let it cool in the pan for a few minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
- This dough can also make a quick pizza Enriched pizza - divide the dough into 2 and leave to rise on a floured baking surface. Pro tip- the pizza dough does not need to be proofed. You can shape and bake in a well-preheated oven at 425℉/220℃/Gas Mark 6
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen