Basic Bread Loaves (Failproof Recipe)

This is the perfect recipe for making bread loaves or buns 🙂 I’ve been using this exact recipe and technique for years now, making it in a number of shapes and sizes 🙂 the dough is really easy to deal with and bakes perfectly everytime!

Having just shared my best tips for making bread, I wanted to share my favourite bread recipe. I really love how simple this recipe is, just basic ingredients and easy enough to turn into perfect bread for anyone who tries to make it.

My love for making bread started way back when I first got into baking and it was what I made the most during the first year of my baking addiction 🙂

This recipe can be used to make all kinds of breads with a variety of shapes. Make them logs, round or even one big loaf.

As I wrote in my tips post, the main things you’ve got to do is make sure you knead the dough for long enough and give it enough time to rise. Then bake away! 

Basic Bread Loaves (Failproof Recipe)

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Recipe by Linda @thedutchbaker

Servings

4

servings

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Ingredients

• 1 cup warm water (250 mls)

• 2 teaspoons instant yeast

• 3 tablespoons oil

• 3 cups flour (375 gms)

• 2 teaspoons salt

Directions

• Add the water and yeast into a bowl. Let them sit until it starts to foam and look bubbly. Whisk in the oil.
• Whisk the salt and flour together and add to liquids until a soft dough forms. Add more flour if needed but try not to add too much, remember the wetter the dough is, the more moist the bread will turn out. Knead until the dough is soft, smooth and elastic about 5 minutes using a mixer and 10 minutes by hand.
• Place in a lightly oiled bowl, cover with plastic wrap and rise for 2 hours or until doubled.
• Preheat oven to 200C. Brush loaves with melted butter if desired and bake for about 15 minutes or until bottom of bread is golden brown and sounds hollow when tapped with a finger. Broil tops if a more golden brown colour is desired.

Notes

• Cover dough loosely with plastic wrap to allow space to rise but making sure its completely sealed in.
• Let dough rise in a warm area such as next to a hot oven.
• Preheat oven to 220C and lower to 200C when dough is put in.
• Recipe by the dutch baker.

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