WHITE BREAD - Bestrecipe005

WHITE BREAD – Bestrecipe005

  • 1 2/3 cups lukewarm water, divided
  • 2 1/4 tsp instant yeast, or active dry yeast
  • 1 tsp sugar
  • 1 Tbsp honey, (or more sugar)
  • 1 tsp salt
  • 1 1/2 Tbsp unsalted butter, cubed at room temperature
  • 4 1/2 cups all-purpose flour
  • 1 1/2 Tbsp butter, melted for brushing

  1. In the bowl of a stand mixer fitted with the dough hook
    combine half of the lukewarm water, instant yeast, and sugar. Let sit for 5-10
    minutes until foamy (if using active dry yeast, let sit for 15 minutes).
  2. Add remaining water, honey, salt, cubed butter, and 4 cups
    flour to the bowl. Knead at low speed until the dough comes together and is
    soft but not sticky. Add a few more tablespoons flour if necessary. Continue to
    knead for 6-9 minutes until the dough pulls away from the sides of the bowl and
    is soft and smooth.
  3. Transfer the dough to a lightly greased bowl and make sure
    that it is completely coated. Cover with plastic wrap and let rise in a warm
    and draft-free place for about 45 minutes or until doubled in size.
  4. Lightly flour your work surface and turn out the dough onto
    it. Divide it into two equally sized portions. Use your fingers to gently pat
    each half into an 8×12 inch rectangle while pressing it all over to remove any
    air pockets. Starting at the short end, roll up the rectangle into a tight roll
    and pinch the seams to seal. Tuck the ends of the roll slightly under the roll
    to create some tension on the surface and place each loaf into a greased 8×4
    inch loaf pan tucked ends and seam side down. Cover with a greased piece of
    plastic wrap and let rise for about 45 minutes in a warm and draft-free place
    until doubled in size.
  5. Preheat oven to 390 degrees F and adjust oven rack to
    lower-middle position.
  6. Bake loaves for 25-30 minutes until golden brown (and the
    loaf registers 208 to 210 degrees).
  7. Invert bread onto a cooling rack. Reinvert loaves and brush
    tops and sides with melted butter. Let cool completely before slicing.

  • This recipe makes 2 regular loaves baked in two 8×4-inch
    pans or one large loaf baked in a 9×5-inch loaf pan. To make one large loaf
    don’t divide the dough into two and pat it into a 9×13-inch rectangle. Bake for
    30-35 minutes.

This Recipe adapted from >>>> Click Here

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