White Bread

Simple Yeast Bread

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Easy Perfect Yeast Bread

Cook Time 40 minutes
Total Time 40 minutes
Servings 2 loaves
Author Melanie – Gather for Bread

INGREDIENTS

    • 1 tablespoon active dry yeast
    • 1 tablespoon sugar
    • 1 tablespoon salt
    • 2 cups warm water not over 110°F
    • 5 1/2 to 6 cups All-Purpose Flour
    • cornmeal or flour for dusting
  • boiling water

INSTRUCTIONS

    1. In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don’t give up!)
    1. Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
    1. Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
  1. Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

Bake it:

    1. Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
  1. Place a roasting pan on the bottom of the oven. Fill 1″ deep with boiling water. Slide loaves onto baking stone in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.

Alternate method:

  1. For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.

Adventures in Yeast Bread

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First attempt

Under-proved and didn’t knead enough. Crust was good, but inside too dense.

Need to work on shaping loaves.

Second Attempt

Well kneaded but didn’t proof long enough before putting in the oven. Loaves split on the sides because they rose too quickly in the oven.

Need to work on the crust, it’s ok but would like it to be crustier.

Third Attempt

Orange Blossom Honey Challah

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Ingredients

  • 2 teaspoons instant yeast
  • 3 1/2 cups unbleached all-purpose flour
  • 1/4 cup warm water
  • 3 large eggs, plus 1 for egg wash
  • 1 1/2 teaspoons table salt
  • 1/4 cup vegetable oil
  • 1/4 cup Florida Orange Blossom Honey

Instructions

  1. Make a yeast slurry by whisking together the yeast and 1/4 cup of the flour, then whisk in the warm water until it becomes smooth.
  2. Let the slurry stand uncovered for 10 – 20 minutes or until it begins to puff up slightly.
  3. Whisk 3 eggs, salt, oil and honey into the puffed yeast slurry until the eggs are well incorporated and the salt has dissolved.
  4. With your hands or a wooden spoon, stir in the remaining 3 1/4 cups of flour.
  5. When the mixture forms a ball take it out onto your work surface and knead it until smooth, no more than 5 minutes.
  6. Soak your mixing bowl in hot water to clean and warm it for fermenting the dough in the next step. The dough should feel very firm. If the dough is too firm to knead easily add a tablespoon or two of water to it. If it is too wet add a few tablespoons of flour.
  7. Place the dough in the warm cleaned bowl and cover it with plastic wrap.
  8. Let the dough ferment until it has at least doubled in bulk (about 2 hours) depending on the temperature in your kitchen.
  9. Divide the dough into three equal portions and roll them into logs, then braid. Position on a baking sheet lined with parchment paper.
  10. Cover the dough well with plastic wrap and proof until tripled in size, about 2 hours.
  11. 30 minutes prior to baking arrange an oven rack in the upper third position and remove any racks above.
  12. Preheat the oven to 325°F .
  13. Beat the remaining egg with a pinch of salt for the egg wash.
  14. When the dough has tripled and doesn’t push back when gently pressed with your finger but remains indented, brush with the egg wash.
  15. Bake the loaf for 35 to 45 minutes, until very well browned. Remove them from the oven and let cool on a rack.

 

https://www.beeraw.com/honey-recipes/-orange-blossom-honey-challah/

Simple White Bread

by

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons canola oil
  • 6-1/4 to 6-3/4 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.