Basic White Bread – a delicious recipe with active dry yeast, water, sugar, flour, salt, butter. Easy to follow and perfect for any occasion.
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First, proof the yeast, which means testing it to make sure it is still active.
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To do this, pour the contents of the package into 1/2 cup of the warm water (about 100 to 115), add the sugar, stir well, and set aside.
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After a few minutes the fermentation of the yeast will become apparent as the mixture swells and small bubbles appear here and there on the surface.
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While the yeast is proofing, measure 3 3/4 cups unsifted flour into a 2- to 3-quart bowl with rounded sides.
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(Save the other 1/4 cup flour for kneading, if necessary.)
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Add the tablespoon of salt and blend well.
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Pour approximately 3/4 cup warm waters into the flour and stir it in with a wooden spoon or with your hands.
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Add the yeast mixture, and continue stirring until the ingredients are thoroughly blended and tend to form a ball that breaks away from the sides of the bowl.
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(If the dough is very stiff, add a tiny bit more water.)
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Transfer the dough to a lightly floured marble slab, bread board, or counter top.
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Now begin the kneading process, which evenly distributes the fermenting yeast cells through the dough.
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There are several ways to knead,4 but I prefer this one-handed method: Sprinkle the dough lightly with flour and also flour your working hand.
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Push the heel of your hand down into the dough and away from you.
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Fold the dough over, give it a quarter turn, and push again with the hand.
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Continue the sequence of pushing, folding, and turning until it becomes a rhythmic motion.
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Knead until the dough no longer feels sticky and has a smooth, satiny, elastic texture, adding more flour, if necessary; this will take anywhere from 4 to 10 minutes, depending on the character of the flour and the warmth and humidity of the room.
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To test whether the dough has been kneaded enough, make an indentation in it with your fingers; it should spring back.
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Sometimes blisters will form on the surface of the dough and break, which is another sign that the kneading is sufficient.
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When the dough has reached the consistency described abovewith experience you will know what this means by the feel of itit is ready for the first rising.
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(Rising allows the fermenting yeast to produce tiny bubbles of carbon dioxide, which stretches the gluten in the flour and thus leavens the bread.)
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First, rest the dough on the board for several minutes.
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Meanwhile, wash out the mixing bowl; dry it, and rub it with 1 to l 1/2 tablespoons of softened butter.
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Place the ball of dough in the bowl, and roll it around so that it becomes completely coated with butter.
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(This will keep the surface from drying out and cracking as the dough rises.)
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Cover the bowl with a piece of plastic wrap or foil or with a towel and set in a warm, draft-free place.
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(The term draft-free, which you will encounter repeatedly, is used because the yeast must be pampered with constant warmth to keep it active.)
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Find a protected corner or shelf, or use a cool oven (it wont hurt if the pilot light is on).
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Allow the dough to double in bulk, which will take about 1 to 2 hours.
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It is difficult for a beginner to tell when dough has actually doubled in volume, but the increase is dramatically more than one might expect.
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You can get the idea best by pouring 4 cups of water into the empty bowl (before it has been greased) and then pouring in the same amount again, noting how high up the water comes.
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Fortunately there is another, surer test to show when the dough is properly risen.
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When it looks ready, simply make an indentation in it with two fingers.
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If the dough does not spring back, then it is ready.
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It will not hurt should it rise a little too much, but excessive rising will affect the flavor and texture of the finished bread.
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If for some reason you must prolong a rising, place the bowl of dough in the refrigerator to slow down the action of the yeast.
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The dough must now undergo a second rising, which will take place in the baking pan.
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Thoroughly butter one or two heavily tinned loaf pans.
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Then remove the cover from the bowl and deflate the dough by pushing down into it with your fist.
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Transfer it to a floured board, knead it rather well for about 3 minutes, then pat it into a smooth round or oval shape.
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Let it rest for 4 to 5 minutes, then form it into a loaf about 8 inches long and 3 inches wide.
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Lift it carefully, drop it into the loaf pan, and smooth it out.Cover the loaf pan, as you did the bowl, and set it in a warm, draft-free place to double in bulk, at which point the loaf will have risen slightly above the edge of the pan.
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The second rising will take anywhere from 40 minutes to 1 1/4 hours, according to the warmth of the room and the way you have worked the dough.
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Dont rush the process, and watch the dough carefully.
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Meanwhile, set the oven for 400.
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There are various ways to treat the loaf before it goes into the oven.
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For this recipe, merely brush the dough with cold water, which helps to give the top a textured crust.9 Then, with a sharp knife make three diagonal slashes about 1/2 inch deep across the top of the loaf, both for a more professional look and to prevent cracking.10 Place the pan near the center of the lower oven rack and set a timer for 35 minutes.
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Begin testing after that time, even though the total baking time may be as much as 50 minutes.
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To test, rap the top of the loaf with your knuckles.
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When done, it will sound hollow.
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Invert the loaf onto a towel held in one hand and test the bottom as well for that hollow sound.
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If it does not seem quite firm enough and needs only a little more baking, place the loaf directly on the oven rack to crisp the bottom, watching it carefully to prevent it from burning.
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If the test shows that the bottom is somewhat soft, slide the loaf back into the heated pan and return it to the oven to bake for 5 or 6 minutes more.
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Test the bottom again, and when firm enough, bake the unmolded loaf a few minutes for the final crisping.
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When completely baked, remove from the oven and set on a bread rack to cool.
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After 2 or 3 hours the bread is good for slicing.
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When it is thoroughly cooled it can be stored in a plastic bag, in or out of the refrigerator, for several days.
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It also freezes well, and a frozen loaf, wrapped airtight, can be stored for a month.
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To reheat, remove from the freezer, wrap in aluminum foil, and heat in a 350 oven for about 20 to 40 minutes.
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VARIATION
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Whole-Wheat Bread: This same recipe can be used to make a whole-wheat loaf.
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Merely use 2 cups whole-wheat flour and 1 3/4 to 2 cups white flour.
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For a slightly richer loaf, add 3 to 4 tablespoons olive oil or peanut oil to the flour before adding the water, and use slightly less water to compensate for the oil.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
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No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 package active dry yeast, 1 1/2 to 2 cups warm water (l00 to 115, approximately), 2 teaspoons granulated sugar, 3 3/4 to 4 cups all-purpose flour (approximately 1 pound), and more.
Yes, Basic White Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.