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Bread

loaf of bread
Courses
Difficulty Intermediate
Time
Prep Time: 10 min Cook Time: 20 min Rest Time: 90 min Total Time: 2 hrs
Ingredients
  • 2 tablespoons dry yeast
  • 3 tablespoons sugar (do not use sugar substitute - this help activate the yeast)
  • 2.25 cups water (warm - 110-115°F)
  • 1 tablespoon salt
  • 6 cups all-purpose flour (for a chewier bread, substitute half a cup for vital wheat gluten)
  • 4 tablespoons vegetable oil (plus 2 tsp for coating the bowl)
  • 3 tablespoons 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
Read it online: https://recipes.dermanouelian.com/recipe/bread/