Servings: white bread
Homemade White Bread
There is nothing quite like a delicious, home-baked and, not to mention, tasty white bread. We all know the scent of the familiar bread that is soft and airy in the middle and crispy on the outside.
Equipment
- Stand Mixer (Can also be made without)
- Bowl
- Bread Form
- Oven
Ingredients
- 9 gram Dry Yeast Or 25 grams of regular yeast
- 12.5 gram Sugar
- 18 gram Coarse salt
- 27 gram Oil
- 650 gram Wheat Flour Can easily be up to 800 grams depending on the humidity
- 500 gram Water Lukewarm
Instructions
- Mix yeast, sugar, coarse salt, oil, and water in a bowl. For example, in a stand mixer.
- Add the flour gradually until the dough is smooth and elastic.
- Let the dough rise for 30 minutes under a shower cap or cloth.
- Flatten the dough on a floured surface into a large rectangle.
- Fold the ends towards the middle, and press the folds together.
- Roll the dough into a sausage, rolling from top to bottom.
- Place the dough in a lined baking pan, with the seam facing down.
- Let the bread rise for 30 minutes.
- Score the bread and dust it generously with flour so that the crust becomes crispy and not burnt.
Baking time
- First, 10 minutes at 250 degrees Celsius (482 degrees Fahrenheit) with fan-assisted heat.
- Then lower the temperature to 200 degrees Celsius (392 degrees Fahrenheit) with fan-assisted heat and bake for another 20 minutes.
- Take the bread out of the oven and out of the pan.
- Let it cool on a baking rack.
Notes
