Cookbook:White Bread

Cookbook | Ingredients | Recipes | Bread

White Bread

Ingredients Edit

Ingredient Count Volume Weight Baker's % (optional)
Warm water 2 cups 600 g 66.2%
Dry yeast 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 (optional) 1545 g 170.3%

Procedure Edit

  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 Edit

  • 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.

External links Edit