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Simple White Bread

Simple White Bread

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If you haven’t made bread before, this is the place to start, with a simple white bread.

Ingredients

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  • 1 1/4 cups warm water
  • 2 1/2 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 23 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • oil for greasing
  • 1 egg + 2 teaspoons water (for brushing the top of the loaf)
  • sesame seeds (optional)

Instructions

  1. In a large bowl add warm water, yeast and sugar together. Let rest until yeast is frothy, approx. 5-8 minutes.
  2. Add 2 cups of the flour to the yeast mixture and salt. Using a spoon mix to make a ragged dough.
  3. Using the last cup of flour, lightly dust a work surface. Turn out ragged dough onto your work surface and knead dough (add flour as necessary to create a workable dough that is pliable but not sticky). Don’t overuse the flour, as this will toughen your bread.
  4. Knead for approx. 8 minutes until dough is smooth and elastic. Shape into a ball.
  5. Grease a clean large bowl, add dough (roll dough so all sides are covered in oil). Cover with plastic and let dough rest in a warm, draft free place until doubled in size, approx. 1 hour (or on the proof setting on your oven).
  6. Meanwhile grease and flour a loaf pan, set aside. Preheat your oven to 400˚F.
  7. Once dough is ready, turn out onto a lightly floured work surface. Punch dough down to release the air, shape into a rectangle. Fold the rectangle into threes, as you would like an envelop. Then tightly roll together, tuck ends under (that’s if the ends are too long for your pan) and pinch together sealing the bottom. Place dough into your prepared pan, cover in plastic and let rest for another 20-30 minutes.
  8. Prepare egg wash. When your loaf has rested and doubled in size, using a sharp knife, slash the top of the bread. Brush the top with egg wash and sprinkle with sesame seeds (optional).
  9. Bake for 25-35 minutes or until bread is browned and sounds hollow when tapped on the top.
  10. Let cool for 10 minutes before turning out of pan.

Nutrition

Keywords: Bread, Yeast, Breakfast

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