This bread is ideal for making toasts, sandwiches or simply to enjoy with meals. You can replace traditional yeast with instant yeast.
If you wish to freeze the bread put it in the freezer as soon as it is completely cooled.
2 loafs
In a large bowl or the bowl of a stand mixer, sprinkle the yeast over the ½ cup of water. Let stand for 5 minutes.
Butter a large bowl and 2 (5 x 8 inch) loaf pan.
Add the second amount of water, sugar, salt, butter and 3 ½ cups (445 g) of flour and beat vigorously with a wooden spoon or dough hook until homogeneous.
Stir in 2 1/2 cups (315 g) of flour (if necessary add up 3 ½ cups (440 g) of flour during kneading to the desired texture), mix and knead for 8-10 minutes or 5-7 minutes with a stand mixer. By hand, fold the dough on itself, press in with the palms, turning a quarter of a turn at each fold. It is normal for it to adhere slightly to the work surface. With a stand mixer, it detaches and adheres slightly to the bowl when it has the right amount of flour. The dough is ready when it is soft and smooth.
Put the dough in the bowl, baste the top with butter and cover with plastic wrap without closing tight. Let rise until it double in bulk for about 1 hour.
Punch the dough in with your fist and cut in half. Using a rolling pin, on a lightly floured surface, roll out each dough into a 9 x 18 inch rectangle. Starting at the narrow edge, roll the dough over itself, pressing it with your thumbs. Press both ends with the side of your hand and bring it back below the cylinder. Seal the dough by pinching it with your fingers. Place in the pan, butter the top of the dough and cover with plastic wrap without sealing. Let rise at double the volume for 1 to 1½ hours until about 1 inch above the pan.
Set the oven rack in the bottom of the oven. Preheat oven at 400 °F
Bake 22 to 30 minutes to 195 ° F with instant thermometer or have the bread sound hollow when knocked lightly with a wooden spoon. Unmold immediately and cool on a wire rack. Wait a minimum of 30 minutes before slicing and tasting.
Ingredients
Directions
In a large bowl or the bowl of a stand mixer, sprinkle the yeast over the ½ cup of water. Let stand for 5 minutes.
Butter a large bowl and 2 (5 x 8 inch) loaf pan.
Add the second amount of water, sugar, salt, butter and 3 ½ cups (445 g) of flour and beat vigorously with a wooden spoon or dough hook until homogeneous.
Stir in 2 1/2 cups (315 g) of flour (if necessary add up 3 ½ cups (440 g) of flour during kneading to the desired texture), mix and knead for 8-10 minutes or 5-7 minutes with a stand mixer. By hand, fold the dough on itself, press in with the palms, turning a quarter of a turn at each fold. It is normal for it to adhere slightly to the work surface. With a stand mixer, it detaches and adheres slightly to the bowl when it has the right amount of flour. The dough is ready when it is soft and smooth.
Put the dough in the bowl, baste the top with butter and cover with plastic wrap without closing tight. Let rise until it double in bulk for about 1 hour.
Punch the dough in with your fist and cut in half. Using a rolling pin, on a lightly floured surface, roll out each dough into a 9 x 18 inch rectangle. Starting at the narrow edge, roll the dough over itself, pressing it with your thumbs. Press both ends with the side of your hand and bring it back below the cylinder. Seal the dough by pinching it with your fingers. Place in the pan, butter the top of the dough and cover with plastic wrap without sealing. Let rise at double the volume for 1 to 1½ hours until about 1 inch above the pan.
Set the oven rack in the bottom of the oven. Preheat oven at 400 °F
Bake 22 to 30 minutes to 195 ° F with instant thermometer or have the bread sound hollow when knocked lightly with a wooden spoon. Unmold immediately and cool on a wire rack. Wait a minimum of 30 minutes before slicing and tasting.
