The Secret to Homemade Bread
It sounds silly, but the secret is to use BREAD flour. The protein levels in bread flour are just a little higher than all-purpose flour, but it makes all the difference! Give it a try the next time you make loaves, baguettes, pizza dough, or any bread recipe!
Ingredients
4 1/2 tsp dry active yeast (~2 pkgs)
3/4 cup warm water
1/4 cup sugar
1 Tbs salt
3 Tbs melted butter
2 2/3 cup additional warm water
9-10 cups of bread flour
Directions
Dissolve 1 Tbs of the sugar with 3/4 cup water then add in 4 1/2 tsp of dry yeast.
Wait till bubbly, then add in the rest of the sugar, 3 Tbs butter, 1 Tbs salt, and 2 2/3 cup warm water.
Mix in flour a few cups at a time then hand knead for 10 mins or in a mixer on low for 6 mins. Should be a little sticky, but stretchy.
Place dough in a greased bowl, cover, and let rise for 1 hr.
Divide dough into 3 sections and roll out into an 8" x 11" rectangle. Roll it up and tuck the ends under the roll you made. Place loaves into 8" bread pan. Let rise for another hour.
Cook for 30 mins at 425.
(optional: Cover bread with foil for the first half of cook time for less browing, After bread cools, brush with melted butter.)
