Basic White Bread
Serves 24
Per serving:
Calories: |
86.95 |
Protein: |
2.22 g |
Carbohydrates: |
16.14 g |
Total fat: |
1.34 g |
Sat. fat: |
0.19 g |
Cholesterol: |
0.00 mg |
Sodium: |
97.40 mg |
Fiber: |
0.60 g |
1 teaspoon active dry yeast
1 teaspoon granulated sugar
1⅓ cups lukewarm water (about 105°)
2 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt
4 cups unbleached bread flour
To make the dough: In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine the yeast, sugar, and water. Mix on lowest speed to blend. Let stand until the yeast bubbles, about 5 minutes.
Add the oil and salt; mix on lowest speed to blend. Add 3 cups of the flour and resume mixing at the lowest speed, adding the remaining flour a little at a time until the flour has been absorbed and the dough forms a ball and pulls away from the side of the mixer. (Humidity and other factors can affect how much flour is used, so more or less may be needed. If it takes more, continue to add flour 1 tablespoon at a time until you get the described results.) Increase mixer to the speed recommended by the manufacturer for kneading dough; mix until the dough is soft and has a satiny sheen, about 4 to 5 minutes.
Transfer the dough to a bowl that has a capacity of 3 times the size of the ball of dough; cover tightly with plastic wrap and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours. The dough can be kept for 2 to 3 days in the refrigerator. Simply punch down the dough as it doubles or triples.
To bake the bread: Treat a bread pan with olive oil or nonstick cooking spray. Remove the dough from the refrigerator and punch down. If necessary, rub a little olive oil on your hands and work the dough by folding it over itself a few times, pinching the resulting “seam” together. Arrange in the pan, seam-side down. Brush a little oil over the top of the dough. Cover with a cotton towel and set in a warm place and let the dough rise until doubled in size. Preheat oven to 350°.
Cut 1 or 2 slits in the top of the dough. Bake for 30 to 40 minutes, or until the bread has a hollow sound when “thumped.” Let cool in the pan for a few minutes, then remove from the pan and cool on a wire rack.
