Breakfast White Bread — Minimalist Handmade Bread
It's been a while since my last grocery run, so I've run out of eggs and milk. Here's a homemade bread recipe that needs neither. With simple ingredients, it pairs perfectly with butter, vegetables, or sausage at the breakfast table.
Ingredients
bread flour
360 g
room-temperature water
270 g (for domestic flour, reduce by 30-50 g)
yeast
4 g
sugar
12 g
salt
2 g
unsalted butter
25 g
Instructions
1
Step 1
Add 4 g of yeast to 270 g of room-temperature water and dissolve.
2
Step 2
Continue to add 12 g of sugar, 2 g of salt, and 360 g of bread flour.
3
Step 3
Stir with a spatula until the dough comes together.
4
Step 4
Knead until the water and flour are initially combined, forming a relatively wet dough.
5
Step 5
Rest the dough for 20 minutes.
6
Step 6
Pour in 25 g of melted butter, then stretch, pull, and slap the dough, then rest for 20 minutes.
7
Step 7
Continue to stretch and slap the dough; the dough should now be smooth. Rest for 1 hour.
8
Step 8
After 1 hour, dust your hands with dry flour, remove the dough, divide into thirds, and pull each small dough piece to a smooth finish.
9
Step 9
Release the air and roll out into a rectangle.
10
Step 10
Roll up.
11
Step 11
Roll the dough out into long strands.
12
Step 12
Take the three dough strands and braid them into a plait.
13
Step 13
Take the best-looking middle section and tuck both ends underneath.
14
Step 14
Place in a loaf pan and proof for about 1 hour.
15
Step 15
Proof until 80–90% full.
16
Step 16
Brush the surface with butter to prevent the bread from cracking.
17
Step 17
Bake in a preheated oven at 190°C (375°F) for 35 minutes.
18
Step 18
Remove from the oven.
19
Step 19
Once cooled, place in a plastic bag, seal, and store at room temperature.
20
Step 20
The next day, after the oils redistribute, the crust will soften. Slice the bread.
21
Step 21
Internal structure.
