10 Basic sandwich bread
I like to have “standard” shaped bread so that it will, e.g., fit in a toaster, because toast > not toast.
Source: I think I just modified this a bit from the previous recipe.
Ingredients:
Ingredients | Tools |
2 cups water | Bowl for mixing |
2 tsp yeast | Something to mix dough with |
1 1/2 tsp salt | Baking sheet / bread pans |
2 tsp sugar | |
1 tsp olive oil | |
480-600 g flour |
Preparation:
- Activate the yeast: Heat water to 105 - 115 F. Add 1 teaspoon sugar and mix well. Add yeast and mix well. Allow mixture to sit for approximately 5 minutes. The yeast should start to bubble a bit or get foamy/creamy. If not, you killed it. Start over.
- While it’s doing this, measure out the flour, salt, and the rest of the sugar into a mixing bowl.
- When the yeast is foamy, pour it into the dry ingredients and add the oil (optional).
- Mix/knead until until dough comes together and no longer sticks to the edges of the bowl. You may need to add some more flour during this process. Recommended not to go over 600 g of flour. Knead for 3-5 minutes after the dough is no longer sticking to the bowl.
- Once the dough seems well-mixed, place it in a lightly oiled (e.g., use an oil sprayer/cooking spray) bowl. The bowl should be relatively deep, and should not narrow at the top. Cover with non-fuzzy towel, and place somewhere warm and free of drafts.