Simple White Bread

                I’m known in my family as “the baker.” I become obsessed with a recipe and will make it constantly until it’s perfect or I get bored (#ADHDgirlie.)

                Tell me why, oh, why is it that I suck at making bread??? Basic bread???

                Bread is the kind of thing I never mastered because, wait for it, I didn’t practice it! What a concept!

I can make beautiful French macarons because I was obsessed with mastering them. I spent two years torturing myself until I got them right, so we’re going to apply the same “no-duh” concept to bread making.

I literally forgot to put salt in the bread on my last batch. How embarrassing.

The recipe below is a basic white bread recipe that I’ve made several times this summer. I haven’t purchased bread at the grocery store in months. Well, except for sourdough. I am not ready for my Sourdough Era yet. Someday…

Things I’ve Learned about Bread

1.       The ideal “warm” temperature for yeast to grow is far warmer than my hot kitchen. One blogger suggested pre-heating the oven to 200 degrees F and shutting it off before inserting the bread to proof. It has been magical!

2.       I wasn’t kneading the bread enough. I use my stand mixer and I’ve always been terrified to over knead, so I’ve been under kneading. I’ve been letting the machine run for 7-10 minutes and lo and behold: the dough looks like pretty, pliable, squishy dough.

Someone punch me in the face, please.

3.       This is a personal preference, but I find that I like more salt than most people say to put into it. I dunno. ½ teaspoon of salt just isn’t enough for 2 loaves of bread.

Anyways, here is the recipe!

Simple White Bread

Ingredients

1 2/3 cup of warm water (divided)

I love seeing those bubbles.

1 packet of instant yeast

1 Tbsp of sugar

1 tsp of salt

4 cups of all purpose flour

1 Tbsp of honey (or more sugar)

1 ½ tbsp of unsalted butter

Directions

1.       Preheat your oven to 200 degrees F.

2.       Pour half of the water into the bowl of a stand mixer, along with the yeast packet and sugar.

3.       Mix and let sit for 10-15 minutes or until nice and foamy.

4.       Add the remaining ingredients and mix on low speed with a dough hook.

5.       Once the dough has come together, knead on low for 8-10 minutes. The dough should be tacky, but shouldn’t stick to your hands.

6.       Shut the oven off.

7.       Coat a bowl with oil, pop in your dough, making sure the dough is evenly coated. Cover with cling film.

8.       Insert dough into the warm oven for 45 minutes. It should double in size!

9.       Punch out the air in the dough and turn out onto a floured worksurface.

10.   Divide the dough in half and flatten with your fingertips.

11.   Roll the dough into a log shape. Make sure to tuck the ends in. Do the same with the other half.

12.   Oil bread pans and pop in your loaves. Cover with a cloth and pop back into the oven for another 45 minutes. They should double in size again.

13.   Remove loaves from oven and preheat it to 390 degrees F.

14.   Bake loaves for 30 minutes or until nice and golden brown.

15.   Let cool completely before slicing and enjoy never buying bread again!