Homemade Bread
, 2 h 45 min
Makes 2 loaves (24 servings)
A classic yeast bread with a soft crumb and golden crust, made in two rises and baked in loaf pans.
| prepPreheat oven to 350°F / 175°C (for step 9 only). | ||||||||
| 474 ml warm water (105–115°F / 40–46°C) | Proof yeast, 5–10 min until foamy | Mix in remaining sugar, salt, oil & flour | Knead 4–5 min (mixer) or 5–8 min (hand) | First rise, 1 1/2 hrs until doubled | Punch down, divide, shape into loaves | Second rise, 45 min–1 hr until 1 in above pan | Bake 350°F / 175°C, 30–33 min until golden | Cool on rack 10 min, brush with butter |
| 1 tablespoon active dry yeast | ||||||||
| 1 pinch honey or sugar (for proofing) | ||||||||
| 80 g honey or 45 g sugar (remaining) | ||||||||
| 2 teaspoons salt | ||||||||
| 30 ml neutral oil | ||||||||
| 4–5 1/2 cups / 500–688 g all-purpose or bread flour | ||||||||
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