Classic White Bread Loaf Recipe Dr Oetker Turn oven on to 375 degrees and place rack in center of oven. grease a 8.5×4.5 inch loaf pan and set aside. when the dough has risen for about 20 30 mins, sprinkle a little flour on top and turn the dough a couple of times in the bowl so it is not sticky. form into a loaf shape and place in the pan. To make the dough, combine the water, sugar, and yeast and let proof for 10 minutes. it should be bubbly and smell like bread and look something like this: add the oil, egg, and salt straight into your bowl with the yeast mixture. add the flour, a cup at a time, mixing in between until you have enough flour.
White Bread Recipe Brown Eyed Baker Mix on low speed until smooth. add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. butter a large bowl. knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. shape into a ball. Do not exceed 96 hours. step 8: score and bake. preheat oven to 450°f with dutch oven (s) inside. transfer dough to parchment, score, and place in dutch oven. you can add ice cubes to the bottom of the dutch oven if you want blistering on the outside of the bread. bake with lid on for 30 minutes. Place the dough in a lightly greased bowl and turn it over so it is completely coated. cover with plastic wrap and set in a draft free place to rise until doubled in size, about 45 minutes to 1 hour. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets. Instructions. in the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. let sit for 5 10 minutes until foamy (if using active dry yeast, let sit for 15 minutes). add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl.
Classic White Bread Loaf Ezpz Cooking Place the dough in a lightly greased bowl and turn it over so it is completely coated. cover with plastic wrap and set in a draft free place to rise until doubled in size, about 45 minutes to 1 hour. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets. Instructions. in the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. let sit for 5 10 minutes until foamy (if using active dry yeast, let sit for 15 minutes). add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Step 1. mix mix the flour, yeast, sugar and salt in a big bowl. using your fingertips rub in the butter until only fine ‘crumbs’ are left. mix in the water with a cutlery knife. Clean the sides of the bowl. you may or may not need the entire 4th cup of flour. knead for 3 minutes in a stand mixer at medium speed or 5 minutes by hand. cover the bread dough with a kitchen towel and let rise in a warm place until doubled. (rise time 30 ish minutes) add butter, salt, and flour to the yeast mixture!.
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