Homemade bakery-style bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup warm water (approximately 90-110°F or 32-43°C)
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2 teaspoons active dry yeast
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1 tablespoon granulated sugar
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1 teaspoon salt
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1 tablespoon olive oil or vegetable oil
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2 1/2 to 3 cups all-purpose flour
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1 egg, beaten (for brushing the loaf)
# Instructions:
01 -
In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.
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In a large mixing bowl, combine 2½ cups of flour and salt. Create a well in the center and pour in the yeast mixture and oil. Stir until a shaggy dough forms.
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Transfer the dough to a floured surface and knead for 8-10 minutes, adding more flour as necessary, until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 45 minutes to 1 hour, or until doubled in size.
05 -
Punch down the risen dough and roll it out into a 9×13-inch rectangle. Starting from a long edge, roll the dough tightly into a log (like a sleeping bag), pinching the seam to seal.
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Place the shaped loaf on a baking sheet lined with parchment paper. Cover with a damp cloth and let it rise for another 45-60 minutes, or until nearly doubled in size.
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Preheat your oven to 375°F (190°C).
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Using a sharp knife, make 5-7 shallow slashes across the top of the loaf. Brush the top with the beaten egg. Bake for 20-25 minutes, or until golden brown and the loaf sounds hollow when tapped.
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Remove from the oven and let the bread cool on a wire rack before slicing.
# Notes:
01 -
Water Temperature: Ensure the water is warm but not hot to properly activate the yeast
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Kneading: Proper kneading develops gluten, contributing to the bread's structure and fluffiness
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Rising Environment: For a quicker rise, place the dough in a slightly warmed (but turned off) oven