Bread

This is a basic white bread recipe that I’ve adjusted over time and now it comes out perfectly each time. You can make a loaf in a pan, a rustic loaf (like the one pictured), hamburger buns, hot dog buns, etc.

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Bread

Courses: Components Recipe Keys: Vegan Vegetarian Meals

Difficulty: Intermediate Prep Time 10 mins Cook Time 20 mins Rest Time 90 mins Total Time 2 hrs

Ingredients

Servings

• 2 tbsp dry yeast
• 3 tbsp sugar (do not use sugar substitute - this help activate the yeast)
• 2.25 cup water (warm - 110-115°F)
• 1 tbsp salt
• 6 cup all-purpose flour (for a chewier bread, substitute half a cup for vital wheat gluten)
• 4 tbsp vegetable oil (plus 2 tsp for coating the bowl)
• 3 tbsp butter (melted - egg wash or milk can also be used)

Instructions

1. Add yeast, warm water and sugar to the bowl of a stand mixer fitted with a dough hook

2. Let stand until yeast blooms - about 5 minutes

   If yeast does not bloom, check the temperature of your water and try again.

3. Add salt and flour and mix on slow

   I've been told to mix in the flour slowly, but it doesn't seem to make much difference. I just add it all at once.

4. While mixing, add vegetable oil.

5. Continue to mix on low-medium speed until dough no longer sticks to the sides of the bowl

6. remove the dough from the bowl

   The dough may still be sticky. that's ok. If it is, dip your hands in flour and work your fingers along the sides of the bowl to release the dough from the bowl.

7. Add 2 teaspoons of oil to the bowl

8. Return dough to bowl and spin it around in the oil to coat it

   This helps prevent the dough from sticking to the bowl as it rises.

9. Cover bowl and rest in a warm place until dough doubles in size - around 1 hour

   I use a bread proofer set to 82°F for 1 hour

10. Once dough has risen, remove from bowl onto a lightly floured surface and beat down to release the air

11. Cut dough into equal pieces

    For loaves, cut in half For large sandwich buns, cut into 8 pieces For smaller buns, cut into 12 pieces. For small dinner rolls, cut into 18 pieces.

12. Line baking sheets with parchment paper or lightly spray with non-stick spray

13. Work pieces of dough into the shape you want and place on pans leaving room for rising

    Optionally, you can make slashes across the top of your dough to help maintain its shape.

14. Cover and rest in a warm place for 30-45 minutes

    The dough should rise and spring back when touched.

15. Pre-heat oven

    375°F for large loaves 400°F for smaller rolls

16. Brush melted butter on the tops of each bread.

17. Bake until golden brown

    Large Loaves need about 35 minutes. Smaller breads need about 25 minutes. You can try small loaves at 425°F for 15 minutes for a crisper crust and softer middle.

18. Remove from oven and let stand on baking sheet for 15 minutes

19. Place bread on a wire cooling rack to finish cooling - about 30 minutes.

Keywords: bread