This is my first (and only) bread post of the month, and that too, barely making it in time! I’m planning to have more time for blogging in March, so hope there are some of you dear friends still with me 🙂
A simple white bread recipe, but I may have let it rise a tiny bit too much. It was good, but I’m still looking for that ‘perfect’ one. I think the reason mine is not as white is because I used unbleached flour and a dark honey. Found this at Annie’s Eats. I subbed half bread flour, and next time I will try it with only all purpose. Someday I will learn to follow a recipe properly, haha.
- 3 1/2+ cups all-purpose flour
- 2 tsp. salt
- 1 cup warm whole milk (about 110°)
- 1/3 cup warm water (about 110°)
- 2 tbsp. unsalted butter, melted
- 3 tbsp. honey
- 1 envelope (about 2 ¼ tsp.) instant yeast
You can check the link for using a stand mixer with a dough hook. I did it by hand and with the “traditional” method (I guess!) of proofing the yeast.
So proof the yeast for 5 minutes along with the water and 1 tsp honey. Add the warm milk and the rest of the honey to it, and stir in the flour 1 cup at a time. Once it comes together knead for several minutes, adding more flour as necessary until it is no longer sticky.
Place dough ball in lightly oiled bowl and swirl it around to coat the dough ball. Cover with a damp cloth and set aside in a warm place to rise for 40-60 minutes or until doubled.
Press dough into a rectangle and roll it tightly pressing the ends in to form a cylinder about the size of your loaf pan. Place in a well greased 9×5 loaf pan and press slightly so that it touches the sides. Cover with plastic and keep in a warm place around 30 minutes or until it peaks above the rim of the pan. Preheat oven to 350.
This is another step I didn’t follow. I will try this next time too: Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350°. Place an empty baking pan on the bottom rack. Bring two cups of water to boil in a small saucepan. Pour the boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195°, 40-50 minutes. Remove the bread from the pan, transfer to a wire rack and cool to room temperature.
Original recipe from Baking Illustrated