Easy white bread

Too few ratings

K Amirjanyan

Community Member

“With five ingredients, a few pieces of basic baking equipment, and ten minutes of work, you can bake amazingly delicious bread.”

Difficulty

Medium 👍
20
min.
Preparation
50
min.
Baking
80
min.
Resting

Ingredients

Servings:-6+
3 tsp active dry yeast
2 tsp sugar
2 tsp kosher salt
cups all-purpose flour, plus extra for dusting
cups warm water
Metric
Imperial
  • Step 1/18

    • 3 tsp active dry yeast
    • 2 tsp sugar
    • cups warm water

    Combine yeast, sugar, and warm water in the bowl of a stand mixer fitted with a dough hook. You could also mix this dough by hand if you like – just use a large mixing bowl instead.

  • Step 2/18

    Let the yeast proof for about 5 minutes, until the mixture looks nice and foamy.

  • Step 3/18

    • 2 tsp kosher salt

    Add kosher salt to bowl.

  • Step 4/18

    • cups all-purpose flour, plus extra for dusting

    Add flour to bowl a bit at a time and mix on low speed until all flour is incorporated and dough has just started to pull away from the sides of the bowl. If you’re mixing by hand, mix until ingredients have just come together and form a smooth dough.

  • Step 5/18

    Turn off the mixer and remove the bowl & dough hook. Set the dough hook aside.

  • Step 6/18

    Lightly flour all sides of your dough and turn it over inside the mixing bowl to coat with flour on all sides. Cover with a tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.

  • Step 7/18

    When dough has risen, lightly flour a large cutting board.

  • Step 8/18

    Tip the dough out of the bowl and onto the cutting board.

  • Step 9/18

    Sprinkle a bit of flour across the top of the dough, then begin shaping it into a round loaf.

  • Step 10/18

    Flour a proofing basket or a small mixing bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so.

  • Step 11/18

    While bread proofs, place an empty dutch oven with the lid on in your oven and heat to 240 degrees C.

  • Step 12/18

    When the oven is hot, you’re ready to go! Use oven mitts to pull the dutch oven out and remove the lid.

  • Step 13/18

    Tip your bread dough gently out of the proofing basket back onto your floured cutting board, and then very carefully place it – seam side up, this time – into the hot dutch oven.

  • Step 14/18

    Put your oven mitts back on, pot the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.

  • Step 15/18

    Cook bread for 30 minutes.

  • Step 16/18

    After 30 minutes, remove the lid from your dutch oven. The bread should be crusty and lightly browned. Continue cooking, uncovered, for 10-20 minutes more until the bread has deepened in color and you have a beautiful brown crust.

  • Step 17/18

    When bread is done, use oven mitts to pull the pot out of your oven.

  • Step 18/18

    Use a long spatula to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 20 minutes before cutting into it. Slice and enjoy!