Nov 30 2011

Basic White Bread Recipe & Some Food Porn

In case you didn’t get enough food over the holidays, I finally uploaded a whole bunch of baking related pictures to Flickr. Some of them are fairly old (my “standard” mushroom/cheese pizza is much better looking these days), and some of them will end up in blog entries over the next couple of weeks with recipes and more information. I’ve become quite obsessed with macarons as of late, and definitely have a slightly embarrassing backlog of unpublished recipes to catch up on.

For now, I think it’d be fun to revisit a classic. Just plain, old, what I call “utility” bread. My daily bread, basically. I make this with up to 75% whole wheat bread, and will throw in milk, olive oil, sugar/splenda/honey, herbs and spices, nuts and seeds….whatever I want to change it. It’s different enough now than the last time I shared my basic recipe that I think it’s worth giving again. I’m sure I’ll always be improving upon this. So this is my best basic…for now.

Basic White Bread

3 cups of bread flour
1 1/2 – 3/4 cups of lukewarm water
1 heaping tsp yeast
1 1/2 tsp salt

Mix all of the ingredients, and knead for about 10-15 minutes. Cover and allow to triple in size, this should take about 1 1/2 hrs.

At this point, you can throw the dough in the fridge and shape/bake as desired, or go ahead and shape it all now. Allow to rise into final shape, slash, and bake in a well heated 450 oven for 20-25 minutes. It will get dark and brown – this is due to the high salt content and intentional. Cover the top with foil if really concerned about burning, but it’s unlikely that will happen.

Bread is done when it sounds hollow when thumped, and should crackle when removed from the oven. Let cool for at least 15 minutes before slicing, and enjoy!!

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