About the Recipe
Nothing beats the taste of fresh homemade bread. It takes a bit of time to make but it's well worth the effort. The is an old recipe that has withstood the test of time.
Ingredients
6 cups of bread flour, or all-purpose flour, + 1 or 2 cups for 2nd and 3rd kneads
3 cups of water
¾ teaspoon of salt
3 ¼ teaspoons of white sugar
16-20 grams of active dry yeast or instant yeast
The ratio of water to flour is 1 cup of water for every 2 cups of flour. You can adjust the quantities to make bigger or smaller loaves, if you desire.
If you want your loaves to be a bit bigger, use:
7 cups of bread flour, or all-purpose flour, + 1 or 2 cups for 2nd and 3rd kneads
3 ½ cups of water
1 teaspoon of salt
3 ¾ teaspoons of white sugar
16-20 grams of active dry yeast or instant yeast
➡️ Prepare all of your ingredients in advance (Mise en Place).
Preparation
➡️ Please read the entire recipe before proceeding.
The process of making dough is basically the same for all the bread recipes on this blog. Follow the directions on link below – How to Make Bread and apply the particulars below for this recipe.
I have designed this recipe with a link to the bread making process instructions to avoid repetition in my recipes. I have many bread recipes and would otherwise have to include the same bread making instructions in each recipe. The instructions are easy to follow.
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Particulars about Making the Dough
Use the indicated ingredients and follow the directions on "How To Make Bread" by clicking on the link above.
Knead and let rise 3 times, according to the bread making instructions.
The first rising comes after the initial dough making process.
Once the dough has risen to double its size, knead it again and then let it rise to double its size once more.
Once the dough has risen sufficiently for the second time, knead it one final time to get the air bubbles out, form the loaves and put them in bread pans for the final rising.
Once the loaves have risen to "nearly" double their size in the pans, it is time to bake the bread.
If your yeast is fresh, 16 grams is enough. Otherwise, use 20 grams.
Baking the Bread
Preheat the oven to 375˚F (190˚C) - Convection Bake
Bake for 40-45 minutes, or until the crust is golden brown.
Remove from oven, remove the breads from the pans and let them cool on a dry tea towel or cooling rack.