1 TBSP Butter – cube if cold or add whole if softened.
1 tsp Mineralized Salt
2 Loaves
2 tsp Dry Active Yeast
2 cups Water
2.5 TBSP Sugar
5 cups Flour – AP or Bread (more if needed)
2 TBSP Butter – cube if cold or add whole if softened.
2 tsp Mineralized Salt
3 Loaves
1 TBSP Dry Active Yeast
3 cups Water
¼ cup Sugar
7.5-8 cups Flour – AP or Bread (more if needed)
3 TBSP Butter – cube if cold or add whole if softened.
1 TBSP Mineralized Salt
Directions
Add yeast, sugar and warm water (110-120F – higher if you store yeast in fridge) to a glass bowl and let sit for 5 mins to bloom
Add half the flour and all the salt to your mixing bowl and turn your mixer on low
Pour the yeast/sugar/water mixture slowly into the mixing bowl and allow to fully incorporate
Add flour one cup at a time until fully incorporated. If dough is sticking to the sides or bottom of the bowl, add 1 TBSP of flour at a time until it is not sticking. You can always add more flour later if needed, so don’t overdo it.
Add in butter and let mix for about one minute.
Knead dough for 5 minutes in mixer or 7-8 mins by hand
Cover bowl with a tea towel and let sit for 45 mins or is doubled in size.
Use softened butter to coat the inside of your bread pan – I like to use glass pyrex bread pans
Shape dough into a small loaf. If you are making multiple loaves, I like to weigh mine to ensure they are similar in size.
Cover with tea towel in a warm location for 35 mins minutes.
15 minutes before loaf is done rising, preheat your oven to 350F
After 35 minutes, loaf should have a nice rounded top and is ready for the oven
Place is oven for 18 minutes, add 7 minutes per loaf, but be sure to check for doneness.
Bread should be a golden color. Remove from oven and remove from pan after 5-10 minutes and place on a cooling rack.
Enjoy!
Storage: Wrap in a tea towel and place in gallon-size zip lock. Store in fridge.
