Cookbook:White Bread
Appearance
White Bread | |
---|---|
Category | Bread recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread
Ingredients
[edit | edit source]Ingredient | Count | Volume | Weight | Baker's % |
---|---|---|---|---|
Warm water | 2 cups | 600 g | 66.2% | |
Dry yeast | 2¼ teaspoons | 9 g | 1.0% | |
Sugar or honey | 1 ounce (28 g) | 3.1% | ||
All-purpose flour | 2 pounds (907 g) | 100% | ||
Salt | 1 pinch | 1 g | 0.1% | |
Total | n/a | n/a | 1545 g | 170.3% |
Procedure
[edit | edit source]- Put half of the water into a container, then add yeast and either sugar or honey.
- Take another container and put in 2 pounds (1 kg) of flour. Form a crater in the middle into which you can pour the water with the yeast. Add a pinch of salt. Knead it and keep adding water until the dough has a good thick consistency.
- Place the dough on a surface and let it stand for about 1 hour. Knead again to let the air out and knead it into the shape of a bread. Let it stand for another 45 minutes.
- Bake in an oven at 375°F (200°C) for 50–60 minutes or until the internal temperature is about 200°F (95°C).
- Now you have a nice, tasty loaf of bread.
Notes, tips, and variations
[edit | edit source]- If your bread seems crumbly or not sufficiently soft and bouncy, try using high gluten flour. You can get special bread-making flour which is higher in gluten than normal flour.