Homemade Bread Loaf
Homemade Bread Loaf
Ingredients
- 360 g water
- 7 g instant yeast
- 70 g sugar
- 600 g bread flour
- 32 g powdered milk
- 9 g salt
- 60 g butter, room temperature
- 13 g oil
Instructions
- 1
In the bowl of a stand mixer, combine 360 g water, 7 g instant yeast, 70 g sugar, 600 g bread flour, 32 g powdered milk, and 9 g salt. Mix these ingredients using a dough hook attachment until a shaggy dough forms.
⏱️ 5 min
- 2
Add 60 g of room temperature butter to the shaggy dough. Knead the dough in the stand mixer for 10-12 minutes until it becomes smooth and elastic.
⏱️ 12 min - 3
Add 13 g of oil to the dough. Continue to knead for another 2 minutes.
⏱️ 2 min
- 4
Form the dough into a smooth ball and place it in an oiled bowl. Cover the bowl with cling film. Allow the dough to proof in a warm place for 1 to 1.5 hours, or until it has doubled in size.
⏱️ 90 min
- 5
Gently punch down the proofed dough to release the air (degas). Transfer the dough to a lightly floured surface. Shape the dough into a rectangle, then roll it up tightly. Pinch the ends of the rolled dough to seal them.
⏱️ 8 min
- 6
Place the shaped dough into a greased loaf pan. Cover the loaf pan with cling film. Allow it to proof for another 45-60 minutes, or until it has almost doubled in size.
⏱️ 60 min
- 7
Preheat your oven to 180°C (350°F). Bake the bread for 25-30 minutes, or until it turns golden brown.
⏱️ 30 min•🌡️ 180
- 8
Once baked, remove the bread from the oven and let it cool on a wire rack before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Bread Loaf
- 360 g water
- 7 g instant yeast
- 70 g sugar
- 600 g bread flour
- 32 g powdered milk
- 9 g salt
- 60 g butter, room temperature
- 13 g oil
Instructions
- 1
In the bowl of a stand mixer, combine 360 g water, 7 g instant yeast, 70 g sugar, 600 g bread flour, 32 g powdered milk, and 9 g salt. Mix these ingredients using a dough hook attachment until a shaggy dough forms.
⏱️ 5 min - 2
Add 60 g of room temperature butter to the shaggy dough. Knead the dough in the stand mixer for 10-12 minutes until it becomes smooth and elastic.
⏱️ 12 min - 3
Add 13 g of oil to the dough. Continue to knead for another 2 minutes.
⏱️ 2 min - 4
Form the dough into a smooth ball and place it in an oiled bowl. Cover the bowl with cling film. Allow the dough to proof in a warm place for 1 to 1.5 hours, or until it has doubled in size.
⏱️ 90 min - 5
Gently punch down the proofed dough to release the air (degas). Transfer the dough to a lightly floured surface. Shape the dough into a rectangle, then roll it up tightly. Pinch the ends of the rolled dough to seal them.
⏱️ 8 min - 6
Place the shaped dough into a greased loaf pan. Cover the loaf pan with cling film. Allow it to proof for another 45-60 minutes, or until it has almost doubled in size.
⏱️ 60 min - 7
Preheat your oven to 180°C (350°F). Bake the bread for 25-30 minutes, or until it turns golden brown.
⏱️ 30 min•🌡️ 180 - 8
Once baked, remove the bread from the oven and let it cool on a wire rack before slicing and serving.
⏱️ 15 min