White Bread

My biggest mistake when making this the first time was over proofing my dough. However, I got more of an oversized ciabatta like bread by neglecting this dough.

Sources

Taken from Joshua Weissman.

Ingredients

  • 174g water

  • 125g whole milk (I use almond milk)

  • 9g yeast (1 packet)

  • 440g bread flour

  • 8g fine sea salt

  • 21g granulated sugar

  • 42g unsalted butter softened, cut into 3 even(ish) pieces

Directions

  • Mix Water, milk and warm to (98F/37C). Mix in yeast and let bloom for 10 minutes.

  • Combine bread flour, salt, sugar.

  • Add flour mix to mixer, on low speed slowly pour in yeast mixture from step 1.

  • Once fully combined, let mix for 2-3 minutes until the dough looks smooth.

  • Mix in the butter 1 piece at a time.

  • Shape into a ball, place in a greased bowl with a damp towel on top. Let rise for 1-1.5 hours or until doubled.

  • Grease a loaf pan with butter. Deflate the dough.

  • Roll dough on lightly floured surface, roughly 1/2 inch thick and the width of your load pan.

  • Tightly roll into a tube and place in a covered loaf plan. Let rise for 45-60 minutes of util doubled.

  • Place in a 350F degree oven for 35-40 minutes until golden brown.

  • Remove from bread pan and let cool completely on a wire rack.