This bread is soft and fluffy and the perfect in between of not a light yet not a dense bread. This recipe is simple, makes two loaves and the rise time is about an hour.
Previously, I was always scared of baking bread. But after several years of making pizza dough and getting comfortable with that, I ventured into the carbohydrate addict’s dark side …. freshy baked bread.
After mixing the ingredients and the initial kneading of the dough—which is really all of 5-10 minutes—let it rest for 10 min and then knead again. Knead, rest, repeat for a total of 5 times. However, it is not an exacting recipe. If you remember to knead it after 20 minutes it is ok. If you let it rise for an hour and a half, it won’t turn around and hate you.
Homemade White Bread
- 2 1/4 c warm water
- 2 T sugar
- 1 T yeast
- 1 T salt
- 2 T oil
- 5 1/2 – 6 cups flour
DirectionsIn a medium bowl with 2 1/4 cups warm water dissolve 2 Tablespoons sugar and 1 Tablespoon yeast.
In a separate large bowl, add the 5 1/2 cups of flour, 1 Tablespoon salt and mix.
Once the yeast has activated make a well in the bowl with the flour and combine with the yeast-water. Add 1 Tablespoon oil and knead for a few minutes until smooth and springy.
Leave the dough to rest for 10 or more minutes.
Gently knead again and allow to rest another 10 or more minutes.
Knead, rest, repeat for a total of 4-5 times.
Sprinkle some of the remaining half a cup flour on your work surface. Turn the dough from the bowl onto the floured surface and divide into two equal parts. Roll each part into a rectangle. Roll like a swiss roll or chapati. Repeat with second part of dough.
Arrange seam side down on a baking tray that’s been sprinkled with flour. Leave enough room for both loaves to expand.
With a sharp knife, cut gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes.
Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds.
Bake for 30 minutes at 180ºC /375°F. Serve warm and enjoy!