Time Spent Preparing
20 minutes for preparation
Cook for 25 to 30 minutes.
Two to three hours of rest
Three to four hours in total
Ingredients
One and a half cups (370 ml) of warm water
Two tablespoons (10 g) of dry yeast
Four cups (500 g) of flour
One teaspoon of salt
Instructions
Get the Yeast Active:
Put 10 g of dry yeast and 370 ml of warm water in a large mixing basin. Let it lie for 5 to 10 minutes, or until the yeast is completely dissolved and frothy, and stir gently.
Get the dough ready:
To the yeast mixture, add 500 g of flour and 1 teaspoon of salt. Using your hands or a wooden spoon, mix until a rough dough forms.
Knead the Dough: Place the dough on a surface dusted with flour and knead it for 8 to 10 minutes, or until it is elastic and smooth. One spoonful of additional flour at a time can be added if the dough is too sticky.
Initial Ascent:
Put the dough in a basin that has been lightly greased, cover it with a moist cloth, and let it in a warm location to rise for one to two hours, or until it has doubled in size.
Form the dough:
To get rid of any air bubbles, punch down the dough that has risen. Form it into a loaf or any other shape you like, then put it in an oiled loaf pan or on a baking sheet lined with paper.
Second Rise: Place a towel over the formed dough and allow it to rise for a further 30 to 45 minutes, or until it has doubled in size.
Make the bread:
Set the oven temperature to 200°C (400°F). The bread should sound hollow when tapped on the bottom and have a golden brown crust after 25 to 30 minutes of baking.
Chill and serve:
Before slicing, take the bread out of the oven and allow it to cool on a wire rack. Warm or room temperature, savor your handmade bread!
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