White Bread

1. 1

   Proof the Yeast

   • In a small bowl or the bowl of your stand mixer, combine the warm water, granulated sugar, and instant yeast.
   • Stir gently to dissolve. Let the mixture stand for 5-10 minutes until it becomes foamy and bubbly. This confirms your yeast is active.
2. 2

   Form the Dough

   • To the yeast mixture, add the melted butter, salt, and about half of the all-purpose flour.
   • Mix with a dough hook on low speed or a wooden spoon until combined.
   • Gradually add the remaining flour, mixing until a shaggy dough forms that pulls away from the sides of the bowl.
3. 3

   Knead the Dough

   • Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes, or continue with a stand mixer's dough hook on medium-low speed for 6-8 minutes.
   • The dough is ready when it's smooth, elastic, and passes the 'windowpane test': a small piece should stretch thin enough to see light through it without tearing.
4. 4

   First Rise

   • Form the dough into a ball. Lightly grease a large bowl with oil or butter.
   • Place the dough in the bowl, turning it once to coat the top.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let it rise in a warm, draft-free spot for 60-90 minutes, or until it has doubled in size. The exact time will depend on the temperature of your room.
5. 5

   Shape the Loaf and Second Rise

   • Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
   • Press the dough into a rectangle roughly 8 inches wide.
   • Roll the rectangle up tightly into a log. Pinch the seam and the ends firmly to seal.
   • Place the log, seam-side down, into a greased 9x5 inch loaf pan.
   • Cover the pan loosely with plastic wrap and let it rise for another 30-45 minutes, until the dough has risen about 1 inch above the rim of the pan.
6. 6

   Bake the Bread

   • About 20 minutes into the second rise, preheat your oven to 375°F (190°C).
   • Place the loaf pan on the center rack of the preheated oven.
   • Bake for 30-35 minutes. The crust should be a deep golden brown. To check for doneness, the internal temperature should be 190-200°F (88-93°C), or it should sound hollow when you tap the bottom.
   • If the top browns too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking.
7. 7

   Cool and Slice

   • Remove the bread from the oven and let it cool in the pan for 5-10 minutes.
   • Carefully turn the loaf out onto a wire rack to cool completely. This prevents a soggy bottom.
   • It is crucial to let the bread cool for at least 1-2 hours before slicing. Slicing while warm can result in a gummy texture as the internal structure is still setting.

Cuisines we love