fresh baked bread

White Bread

Servings: 2 9x5 loaves
2 cups (450 grams) water, 110f/43c
2/3 cup white sugar, divided
18 grams of dry yeast
1 1/2 tsp salt
1/4 cup fat (melted butter, lard or oil), divided
6 cups (720 grams) All Purpose flour
+ in a large bowl mix the water and yeast..
+ Add 4 Tbsp of the sugar and mix it in.
+ Add the yeast and mix it in
+ Let that rest for 10 minutes until it gets frothy
+ In another bowl blend the salt and flour and remaining sugar
+ slowly mix and stir the yeast into the flour mix and then add half of the fat
+ knead until the dough on a lightly floured surface or grab your hand mixer and and kneading attachment and mix it in the bowl.
+ go until the dough passes the Windowpane Test.
+ oil the inside of a bowl or straight edged water pitcher.
+ place dough in the that, cover the top with a damp towel
+ when doubled in size (30-60 min) split the dough into two portions
+ oil two loaf pans
+ transfer the dough into the two loaf pans
+ punch down the dough in the loaf pans
+ let rise until the mound of the dough is one inch above loaf pan (30-90 min)
+ preheat oven to 375f / 150c
+ bring a pot of water to boil
+ score the dough lengthwise down the center of the top of the loaf with a sharp knife
+ place the pot and loaf in oven
+ bake for 25 minutes
+ let it cool down and then transfer it to a cooling rack
+ store in air tight container for up to 6 days.

mise en place

Here is the mise en place of everything ready to get started.

dough pre and post rise

Above is what it looks like before and after the dough doubles. The pitcher gives us a very accurate way of knowing if it has doubled

If you want to make the bread even softer, like Wonder Bread soft you can do that. Use just 2 Tbsp of sugar and cut the yeast in half to 4 grams. Follow the rest of the recipe exactly the same. It will take longer for each rise but it will be as airy as can be and a little less sweet. Before cutting the bread flip it over. It will help you avoid squishing it.


Facebook Feed

Google+ Feed

Twitter Feed

CookScratch This Mexican restaurant makes its own sour mix, from scratch.
CookScratch Do people actually use Crisco to make biscuits? No idea. But we ended up with some and I feel adventurous.
CookScratch Scratch pasta and gravlax. A tasty cold pasta dish. Next time zucchini noodles and some fresh dill.
CookScratch Cooking shows "make your own stock" Rachel Ray <pours from container of her "stock">. Have you read the ingredients of her stuff?

Contact Us

Email us at This email address is being protected from spambots. You need JavaScript enabled to view it.