Description
Delightful homemade bread emerges from a straightforward process of mixing, kneading, and baking. Warm, aromatic slices invite you to savor the comforting simplicity of freshly baked goodness.
Ingredients
Scale
Main Ingredients:
- 5 1/2 cups bread flour (612 grams)
- 2 1/4 cups warm water (532 milliliters)
- 1 tablespoon salt (15 grams)
Leavening and Sweetener:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup sugar (50 grams)
- 1 pinch sugar
Additional Ingredients:
- 2 tablespoons vegetable oil (30 milliliters)
- Optional: butter for topping
Instructions
- Prepare yeast mixture by combining warm water and a pinch of sugar in a large mixing bowl. Stir until yeast becomes frothy and activated, approximately 5-10 minutes.
- Incorporate sugar, salt, oil, and initial portion of flour into the yeast mixture. Blend thoroughly until the ingredients form a consistent texture.
- Gradually introduce remaining flour, kneading continuously to develop a soft, pliable dough. Work the dough for 5-7 minutes, ensuring a smooth, slightly tacky consistency without being overly sticky.
- Transfer dough to a lightly oiled bowl, rotating to coat entire surface. Cover with plastic wrap and allow to rise in a warm environment for 60 minutes, or until volume doubles.
- Deflate risen dough by gently pressing down. Divide into two equal portions and roll each section into rectangular shapes approximately 8 inches wide.
- Tightly roll each rectangular section from the shorter edge, creating compact cylindrical loaves. Ensure smooth, even rolling technique.
- Position rolled dough cylinders seam-side down in greased bread pans. Cover and permit second rising for approximately 60 minutes, until loaves expand to 1/2 inch above pan edges.
- Preheat oven to 375°F. Bake loaves for 30-35 minutes, monitoring color until golden brown. Validate doneness by tapping loaf, which should produce a hollow sound. Optional: brush with melted butter before cooling on wire rack.
Notes
- Always use fresh, active yeast to ensure proper rising and optimal bread texture, checking the expiration date before starting.
- Warm water temperature matters critically; aim for 110-115°F to activate yeast without killing it, using a kitchen thermometer for precision.
- Kneading develops gluten structure, so take time to work the dough thoroughly, creating elasticity and helping bread achieve a soft, airy interior.
- Experiment with whole wheat or alternative flours for nutrition boost, but remember to adjust liquid ratios since these absorb moisture differently than white flour.
- Prep Time: 1 hour 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 1.2 g
- Sodium: 0.2 g
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.8 g
- Protein: 4 g
- Cholesterol: 0 mg