Ingredients:
• 4 cups (500g) all-purpose flour
• 2 teaspoons (10g) salt
• 2 teaspoons (7g) instant yeast
• 2 tablespoons (30g) unsalted butter, softened
• 1½ cups (360ml) warm water
Instructions:
1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and instant yeast.
2. Add Wet Ingredients: Add the softened butter and warm water to the dry mixture. Stir until a shaggy dough forms.
3. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough becomes smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the Loaf: Punch down the risen dough to release air. Shape it into a loaf by folding and tucking the edges underneath.
6. Second Rise: Place the shaped dough into a greased 9×5-inch loaf pan. Cover it again and let it rise for another 30-45 minutes, or until it has risen above the edge of the pan.
7. Bake: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and it sounds hollow when tapped on the bottom.
8. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
This recipe yields a soft and tender loaf, perfect for sandwiches or toast. For more detailed instructions and tips.
If you’re interested in a no-knead version, which requires less hands-on time, consider this artisan-style bread:
No-Knead Artisan Bread:
• Ingredients:
• 3 cups (375g) all-purpose flour
• 1¼ teaspoons (8g) salt
• ½ teaspoon (2g) instant yeast
• 1½ cups (360ml) warm water
• Instructions:
1. Mix Ingredients: In a large bowl, whisk together the flour, salt, and yeast. Pour in the warm water and stir until a wet, sticky dough forms.
2. First Rise: Cover the bowl with plastic wrap or a damp cloth and let it sit at room temperature for 12-18 hours, until the surface is bubbly and the dough has doubled in size.
3. Shape the Dough: Lightly flour a work surface and your hands. Gently remove the dough from the bowl and fold it over onto itself a couple of times to shape it into a ball.
4. Second Rise: Place the dough seam-side down on a piece of parchment paper. Cover it with a towel and let it rise for about 1-2 hours.
5. Preheat the Oven: About 30 minutes before baking, preheat the oven to 450°F (230°C) with a Dutch oven (with its lid) inside.
6. Bake: Carefully remove the hot Dutch oven, lift the dough with the parchment paper, and place both into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes, until the crust is deep golden