Ingredients:
For one loaf:
1 (0.25) ounce package dry active yeast
1 tablespoon + 1 ½ teaspoon white sugar
2 tablespoons + 1 ½ teaspoons warm water (110°F)
1 tablespoon + 1 ½ teaspoon butter or lard
1 ½ teaspoon salt
⅓ cup + 1 tablespoon + ½ teaspoon bread flour (all purpose flour can be used if necessary)
Instructions (Tips below!):
Combine the yeast, warm water, and sugar in a large mixing bowl and let sit for 10 minutes until foamy. This tells you that the yeast is alive and working.
Stir in butter, salt, and two cups of the flour. You can use your hand, the dough attachment of a stand mixer, or a spatula for this step and the following. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, place it onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil another large bowl. Place the dough in the bowl and flip around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour. Deflate the dough by pressing down on it a few times and place it onto a lightly floured surface. You can also punch the dough for this step if you have some internalized anger! Mold the dough into a loaf shape and place into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise for about 40 minutes.
Preheat the oven to 425°F. Decrease temperature and bake at 375°F for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. If more baking time is needed 30 minutes, add baking time in five minute intervals. For a crispy surface, coat the dough with butter five minutes before taking it out of the oven.
Enjoy!
Tips!
Stand Mixer: When adding the flour into the dough, use the medium low speed on a stand mixer until well combined. When kneading, use medium low for about 8 minutes, until the dough is smooth and elastic.
Proving your dough: A good place to let your dough rise is the oven: preheat it to the lowest it will go and turn it off once it reaches around 100°F. In the summer, an unheated oven or a sunny spot on the counter will work fine.
Nutritional Information:
Yield: 10 Serving size: 1
Calories: 167.4kcal; Carbohydrates: 30.4g; Protein: 4.9g; Total fat: 3.5g; Saturated Fat: 0.9g; Trans fat: 0g; Unsaturated Fat: 2.6g; Cholesterol: 1.8mg; Sodium: 350.8mg; Fiber: 1.1g; Sugar: 2g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Original recipe: https://www.allrecipes.com/recipe/20066/traditional-white-bread/