Easy Homemade White Bread Recipe Crazy For Crust Prepare the dough: in a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. allow to rest for 5 10 minutes until foaming and bubbly. (this is called “proofing” the yeast, to make sure it is active. if it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast). Knead the dough: on a floured surface, knead the dough until smooth and elastic and form a ball. add the oil to the large bowl, add the dough to the bowl, and cover. let rise for about 1 1 1 2 hours or until it has doubled. form loaves: grease and flour two 9×5 inch pans. punch the dough to release the air.
Easy Homemade French Bread Simply Scratch Carefully and quickly pour 3 4 cups of boiling water into it. place the scored dough baking pan on a higher rack and quickly shut the oven, trapping the steam inside. the steam helps create a crispier crust. place the shaped and scored dough (on the flour cornmeal dusted pan) in the preheated oven on the center rack. In a very large (6 quart) bowl, combine the flour, salt, and yeast. mix to combine. add 3 cups of lukewarm water (no need to be exact but lukewarm is about 100°f). stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. the dough should be sticky and conform to the shape of the bowl. Place the dough in a lightly greased bowl and turn it over so it is completely coated. cover with plastic wrap and set in a draft free place to rise until doubled in size, about 45 minutes to 1 hour. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets. Mix together the flour, salt and yeast, then add warm water and mix. the “dough” will be very wet and sloppy, not kneadable at all – this is what you want! see video at 17 seconds for consistency. 2. rise! cover with cling wrap then place it in a warm place (25 – 30°c 77 – 86°f) for 2 hours.
Ny Deli Rye Bread Served From Scratch Repeat with the remaining piece of dough. place the loaves, seam side down, on a baking sheet (lined with parchment if desired). sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust. let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. While the dough is proofing, prepare the bread loaf pans. butter 1 – 9 x 5 inch loaf pan for a very large loaf, or 2 – 8.5 x 4.5 inch loaf pans for smaller loaves, and set aside until the dough is ready. turn the proofed dough out onto a lightly floured work surface. slightly flatten is with your hands.
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