Basic White Bread

Prep Time2

Cook Time18

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

2 ¼ teaspoons active dry yeast or instant, see note
1 c c warm water 110 -120 °
1 Tb warm water 110 -120 °
3 ½ c bread flour unbleached, organic preferred
¼ c honey or sugar
1 ½ Tb extra virgin olive oil
1 ½ teaspoon salt
1 egg
2 Tb milk

Instructions

To begin, turn the light on in your oven to create a warm environment for your bread dough to rise.
If using active dry yeast, combine 1/4 cup of the water with the yeast. Allow it to sit and "bloom" (wake up) while you measure out your other ingredients. The yeast will get foamy as it activates.
Combine all of the rest of the ingredients, except the milk, in the bowl of your electric mixer fitted with a dough hook.
Add the yeast/water combination.
Turn your mixer on low speed and allow it to run for 8-10 minutes, or until a beautifully soft dough forms.
While the mixer is running, monitor the texture of the dough. You want a very soft dough, but you want it to come together and not stuck all over the bowl. If needed, add a little extra flour, a tablespoon at a time until a good, soft dough forms.
Place your mixing bowl (covered with a damp tea towel) in your warm oven (the light on, not the oven) - or other warm location. Let the dough rise until doubled in size. This can take 30 - 60 minutes (or longer), depending upon your environment.
Turn the dough out onto a lightly floured surface and give it a quick knead a couple times.
Divide the dough in half.
Pat a portion of the dough into a rectangle, about 8x10 in size. Roll the dough up tightly, tucking the ends underneath. Place the dough in a 8.5x9 inch loaf pan that has been greased and floured. (Or coated with my baking spray replacement, see link in post.)
Repeat with the other half of the dough.
Set the loaves back in the warm location to rise until doubled in size, again covered with the damp tea towel.
Heat your oven to 325° (F).
Brush the tops of the loaves with a little milk, about a tablespoon for each loaf.
Bake for 18 minutes, or until golden brown.
Carefully remove the loaves from the pans and cool on a rack.
Do not cut into the piping hot loaves, note the tip in the video for this recipe.
Enjoy!

Notes

If using instant yeast, there is no need to pre-activate it. Simply add it with the other ingredients.

This bread freezes well, and makes amazing French toast!

See This Recipe:

https://cosmopolitancornbread.com/basic-white-bread/

Equipment Used

Nutrition