Bread Is Easy? Prove Me Wrong
A straightforward, foolproof white bread with a soft crumb and golden crust that proves baking bread at home can be simple and rewarding.
Equipment
Ingredients
Dough
all-purpose flour
500 g
warm water
300 ml
active dry yeast
7 g
salt
10 g
olive oil
30 ml
Instructions
Activate the yeast
Combine warm water with yeast and let it sit until foamy.
Mix the dough
Combine flour, salt, olive oil, and the yeast mixture to form a shaggy dough.
Knead the dough
Knead on a lightly floured surface until smooth and elastic.
First rise
Place dough in a lightly oiled bowl, cover, and let rise until doubled.
Shape the loaves
Punch down, divide into portions, and shape into loaves or rolls.
Second rise
Place shaped loaves on a baking sheet, cover, and let rise again.
Bake the bread
Preheat oven to 220°C and bake until golden and hollow-sounding when tapped.
Original recipe
Storage
Store in a paper bag or bread box at room temperature for up to 3 days; freeze sliced for longer storage.
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