Basic White Bread Recipe by Jacob Allord
Cooking Instructions 20-25 Minutes (2 hours of proofing) 1 Begin by combining the 100°-115° water with 20g of instant dry yeast and 60g of sugar. Whisk together for a few seconds until most of the yeast has dissolved. Let sit for 10 minutes or until frothy. 2 In your stand mixer bowl add 1000g of bread flour and 25g of Kosher Salt. Whisk to combine. 3 Add the yeast, sugar, and water mixture to the stand mixer. And mix on low for 1-2 minutes. Stop after 1-2 minutes to check the moisture level. If the dough is tough add water. 4 Knead on low until the dough is smooth and pulling away from the bowl. The bowl should be clean as well. This can take 5-8 minutes. (If the dough is not pulling away from the bowl then you added too much water) 5 Let dough sit in the stand mixer for 5 minutes to rest. 6 Optional: I proof my bread this way. ------- Turn your oven on by preheating to 350°. (DO NOT LET IT PREHEAT ALL THE WAY) Turn off the oven ~2 minutes after turning on the preheat function. I proof my dough in the residual heat. 7 Take the dough out and place on a clean working surface. Form the dough into a ball by folding it over on itself over and over to create a smooth surface on top. (This takes some practice) 8 While the dough is not in the stand mixer. Spray the bowl with Pam liberally. 9 Place dough into the stand mixer bowl. Cover the top of the dough with Pam. This prevents the dough from drying out while proofing. 10 Cover the dough with a towel and place in your proofing area. 11 Proof for 1 hour or until it doubles in size at least. 12 Spray Pam liberally on bread pants. 13 Punch down the dough to release all of the gas it accumulated during proofing. Turn the dough into another dough ball by folding it over itself a few times and then cut in half. 14 Form the two dough balls to the shape of your bread pan. The dough will be fairly flat. Spray the dough with Pam. 15 Cover the bread pans with a towel and proof for another hour or until doubled in size. 16 Proof for 1 hour or until at least double in size. 17 Bake in a preheated oven set to 450° for 20-25 minutes or until the outside is golden brown. A little dark is okay. If you have an Instant thermometer, bake until the dough is 190° F internally. 18 Remove bread from baking dishes and Put butter on top while hot to give it a glossy finish. Let Cool on a cooling rack for 30 minutes. 19 Enjoy! 1 Begin by combining the 100°-115° water with 20g of instant dry yeast and 60g of sugar. Whisk together for a few seconds until most of the yeast has dissolved. Let sit for 10 minutes or until frothy. 1 Begin by combining the 100°-115° water with 20g of instant dry yeast and 60g of sugar. Whisk together for a few seconds until most of the yeast has dissolved. Let sit for 10 minutes or until frothy. 2 In your stand mixer bowl add 1000g of bread flour and 25g of Kosher Salt. Whisk to combine. 2 In your stand mixer bowl add 1000g of bread flour and 25g of Kosher Salt. Whisk to combine. 3 Add the yeast, sugar, and water mixture to the stand mixer. And mix on low for 1-2 minutes. Stop after 1-2 minutes to check the moisture level. If the dough is tough add water. 3 Add the yeast, sugar, and water mixture to the stand mixer. And mix on low for 1-2 minutes. Stop after 1-2 minutes to check the moisture level. If the dough is tough add water. 4 Knead on low until the dough is smooth and pulling away from the bowl. The bowl should be clean as well. This can take 5-8 minutes. (If the dough is not pulling away from the bowl then you added too much water) 4 Knead on low until the dough is smooth and pulling away from the bowl. The bowl should be clean as well. This can take 5-8 minutes. (If the dough is not pulling away from the bowl then you added too much water) 5 Let dough sit in the stand mixer for 5 minutes to rest. 5 Let dough sit in the stand mixer for 5 minutes to rest. 6 Optional: I proof my bread this way. ------- Turn your oven on by preheating to 350°. (DO NOT LET IT PREHEAT ALL THE WAY) Turn off the oven ~2 minutes after turning on the preheat function. I proof my dough in the residual heat. 6 Optional: I proof my bread this way. ------- Turn your oven on by preheating to 350°. (DO NOT LET IT PREHEAT ALL THE WAY) Turn off the oven ~2 minutes after turning on the preheat function. I proof my dough in the residual heat. 7 Take the dough out and place on a clean working surface. Form the dough into a ball by folding it over on itself over and over to create a smooth surface on top. (This takes some practice) 7 Take the dough out and place on a clean working surface. Form the dough into a ball by folding it over on itself over and over to create a smooth surface on top. (This takes some practice) 8 While the dough is not in the stand mixer. Spray the bowl with Pam liberally. 8 While the dough is not in the stand mixer. Spray the bowl with Pam liberally. 9 Place dough into the stand mixer bowl. Cover the top of the dough with Pam. This prevents the dough from drying out while proofing. 9 Place dough into the stand mixer bowl. Cover the top of the dough with Pam. This prevents the dough from drying out while proofing. 10 Cover the dough with a towel and place in your proofing area. 10 Cover the dough with a towel and place in your proofing area. 11 Proof for 1 hour or until it doubles in size at least. 11 Proof for 1 hour or until it doubles in size at least. 12 Spray Pam liberally on bread pants. 12 Spray Pam liberally on bread pants. 13 Punch down the dough to release all of the gas it accumulated during proofing. Turn the dough into another dough ball by folding it over itself a few times and then cut in half. 13 Punch down the dough to release all of the gas it accumulated during proofing. Turn the dough into another dough ball by folding it over itself a few times and then cut in half. 14 Form the two dough balls to the shape of your bread pan. The dough will be fairly flat. Spray the dough with Pam. 14 Form the two dough balls to the shape of your bread pan. The dough will be fairly flat. Spray the dough with Pam. 15 Cover the bread pans with a towel and proof for another hour or until doubled in size. 15 Cover the bread pans with a towel and proof for another hour or until doubled in size. 16 Proof for 1 hour or until at least double in size. 16 Proof for 1 hour or until at least double in size. 17 Bake in a preheated oven set to 450° for 20-25 minutes or until the outside is golden brown. A little dark is okay. If you have an Instant thermometer, bake until the dough is 190° F internally. 17 Bake in a preheated oven set to 450° for 20-25 minutes or until the outside is golden brown. A little dark is okay. If you have an Instant thermometer, bake until the dough is 190° F internally. 18 Remove bread from baking dishes and Put butter on top while hot to give it a glossy finish. Let Cool on a cooling rack for 30 minutes. 18 Remove bread from baking dishes and Put butter on top while hot to give it a glossy finish. Let Cool on a cooling rack for 30 minutes. 19 Enjoy! 19 Enjoy! 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