Homemade Bread (Print Version)
# Ingredients:
→ Bread Dough
01 -
474g warm water (105-115°F)
02 -
1 tablespoon active dry yeast
03 -
85g honey or 50g sugar
04 -
2 teaspoons salt
05 -
2 tablespoons canola or vegetable oil
06 -
500-688g all-purpose or bread flour
# Instructions:
01 -
In a large bowl or stand mixer, combine the yeast, warm water and a pinch of sugar or honey. Let rest for 5-10 minutes until foamy and bubbly. If the mixture doesn't foam, the yeast is inactive and you'll need to start over with fresh yeast.
02 -
Add the remaining sugar or honey, salt, oil, and 3 cups of flour. Mix until combined.
03 -
Add another cup of flour and mix to combine. With the mixer running, gradually add more flour (½ cup at a time) until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, slightly tacky but not overly sticky.
04 -
Mix the dough for 4-5 minutes on medium speed, or knead by hand on a lightly floured surface for 5-8 minutes.
05 -
Grease a large bowl with oil or cooking spray. Place the dough inside, turning to coat all surfaces. Cover with a dish towel or plastic wrap and let rise in a warm place until doubled in size, approximately 1½ hours.
06 -
Generously spray two 9x5-inch bread pans with cooking spray on all sides. Optionally, line the bottom of each pan with a small piece of parchment paper.
07 -
Punch down the dough firmly to remove air bubbles. Divide into two equal portions. Shape each portion into a long log and place into the prepared loaf pans.
08 -
Cover pans with a lightweight dry dish towel (or with cooking spray-coated plastic wrap). Allow dough to rise again for 45 minutes to 1 hour, until the dough has risen about 2.5 cm (1 inch) above the loaf pans. Gently remove covering.
09 -
Preheat oven to 180°C (350°F). Bake bread for 30-33 minutes, or until golden brown on top. Test for doneness by tapping the top of a loaf - it should sound hollow.
10 -
Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing. Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.
# Notes:
01 -
This classic homemade bread has a tender crumb and crisp golden crust.
02 -
For a warm rising environment, preheat your oven to 170°F then turn it off and place the covered dough inside.