Cookbook:White Bread

White Bread
Category	Bread recipes
Difficulty

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Ingredients

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

1. Put half of the water into a container, then add yeast and either sugar or honey.
2. 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.
3. 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.
4. Bake in an oven at 375°F (200°C) for 50–60 minutes or until the internal temperature is about 200°F (95°C).
5. Now you have a nice, tasty loaf of bread.

Notes, tips, and variations

• 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.