Over-sized Soft Loaf (White Bread)
I went through a phase of baking bread almost 4 years ago, and have since been able to make bread pretty much from scratch with no recipe by eyeballing the right textures. That being said, I don’t know exactly what measurements I used, but the thing that’s important to know, is you don’t want your dough too sticky or too hard. You may need to add more flour or water…one tip to remember is the dough should be very pliable and form into a smooth ball for this style of bread.
Over-sized Soft Loaf Bread
- Dissolve the yeast, 1 cup warm water and honey/sugar in a small bowl until frothy (about 10 mins)
- In a large bowl, mix the flours and salt together. When the yeast is ready add it to the dry ingredients. Mix evenly until it turns into a rough ball and knead for 5 mins. If it’s too sticky add 1 tbs. of flour at a time until you can work with it. If it’s too dry add 1 tbs. of water at a time until the dough starts to smooth out a bit.
- Once you have kneaded the dough into a smooth ball, place it into a greased bowl and cover. Let it rise in a warm humid area till double in size (about 1 hr). (I usually create a warm environment by putting a pot of boiling water underneath the bowl in the oven. Kinda of like a mini sauna for the dough 🙂
- After the dough has doubled in size, knead for a minute and shape (I just shaped into a large ball) and roll in flour for a size crust (You can also cut slits on top for looks at this time too). Cover and let rise again for about 20 mins.
- During the second rise preheat the dutch oven at 400 degrees.
- After the second rise gently but quickly set the dough into the heated dutch oven and bake for covered for 30 mins. Remove the lid and bake uncovered for another 10-15 or until the top crust is a golden brown.
- Let cool and lather up with some butter. NOm nOm