Homemade Bread
Equipment
Ingredients
Ingredients
Bread flour
720 g
Water
590 ml
Active dry yeast
14 g
Butter (softened)
42 g
Salt
1.5 g
Sugar
38 g
Instructions
Warm the water
Warm water to 43-46°C. Do not exceed this range.
Activate the yeast
Add yeast and sugar to the warm water. Let dissolve until foamy and bubbly on top.
Mix the dough
Add 240g flour, salt and butter. Mix until combined, then gradually add remaining flour 120g at a time.
Knead the dough
Turn dough onto lightly floured surface. Knead 8 minutes until smooth and elastic.
First rise
Place dough in oiled bowl, turn to coat. Cover and let rise 1 hour until doubled.
Prepare pans
Grease two 23x13 cm loaf pans.
Shape the loaves
Punch down dough, divide in half, shape into loaves and place in pans.
Second rise
Cover and let rise 45 minutes until doubled.
Preheat oven
Preheat oven to 220°C during the last 10 minutes of rise.
Bake the bread
Reduce temperature to 190°C and bake 25 minutes.
Cool and finish
Transfer to cooling rack. Brush tops with butter.
Original recipe
Storage
Store in airtight bag or wrap. Toast slices directly from frozen.
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