Basic White Bread
I "developed" this recipe by first learning how to bake using a food processor and then graduating to a stand mixer. I had no idea what the dough was supposed to look like, feel like, how long to knead, or anything. Through random YouTube videos and many failed attempts I finally made something I am proud of. Here it is!
Basic White Bread
I "developed" this recipe by first learning how to bake using a food processor and then graduating to a stand mixer. I had no idea what the dough was supposed to look like, feel like, how long to knead, or anything. Through random YouTube videos and many failed attempts I finally made something I am proud of. Here it is!
Cooking Instructions
- 1
Begin by combining the 100°-115° water with 20g of instant dry yeast and 60g of sugar. Whisk together for a few seconds until most of the yeast has dissolved. Let sit for 10 minutes or until frothy.
- 2
In your stand mixer bowl add 1000g of bread flour and 25g of Kosher Salt. Whisk to combine.
- 3
Add the yeast, sugar, and water mixture to the stand mixer. And mix on low for 1-2 minutes.
Stop after 1-2 minutes to check the moisture level.
If the dough is tough add water.
- 4
Knead on low until the dough is smooth and pulling away from the bowl. The bowl should be clean as well.
This can take 5-8 minutes.(If the dough is not pulling away from the bowl then you added too much water)
- 5
Let dough sit in the stand mixer for 5 minutes to rest.
- 6
Optional:
I proof my bread this way.
-------
Turn your oven on by preheating to 350°. (DO NOT LET IT PREHEAT ALL THE WAY)
Turn off the oven ~2 minutes after turning on the preheat function. I proof my dough in the residual heat. - 7
Take the dough out and place on a clean working surface.
Form the dough into a ball by folding it over on itself over and over to create a smooth surface on top. (This takes some practice) - 8
While the dough is not in the stand mixer. Spray the bowl with Pam liberally.
- 9
Place dough into the stand mixer bowl.
Cover the top of the dough with Pam. This prevents the dough from drying out while proofing.
- 10
Cover the dough with a towel and place in your proofing area.
- 11
Proof for 1 hour or until it doubles in size at least.
- 12
Spray Pam liberally on bread pants.
- 13
Punch down the dough to release all of the gas it accumulated during proofing.
Turn the dough into another dough ball by folding it over itself a few times and then cut in half.
- 14
Form the two dough balls to the shape of your bread pan. The dough will be fairly flat.
Spray the dough with Pam.
- 15
Cover the bread pans with a towel and proof for another hour or until doubled in size.
- 16
Proof for 1 hour or until at least double in size.
- 17
Bake in a preheated oven set to 450° for 20-25 minutes or until the outside is golden brown. A little dark is okay.
If you have an Instant thermometer, bake until the dough is 190° F internally.
- 18
Remove bread from baking dishes and Put butter on top while hot to give it a glossy finish. Let Cool on a cooling rack for 30 minutes.
- 19
Enjoy!
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