Ingredients
The following ingredients have 10 Servings
- 1 1/3 cups warm water
- 2 teaspoons yeast (I use SAF yeast, an instant yeast)
- 1 tablespoon sugar
- 2 3/4 cups bread flour (plus 2-4 tablespoons if needed)
- 1 teaspoon sea or kosher salt
- 3 tablespoons unsalted butter, melted
- additional 1 tablespoon butter for top of loaf after baking
Instruction
- Place warm water in the bowl of a stand mixer.
- Sprinkle yeast and sugar over water in bowl. Let sit until yeast begins to bubble and foam in bowl.
- Add 2 cups bread flour, 1 teaspoon salt and 3 tablespoons melted unsalted butter to the mixing bowl. Turn the mixer on low speed with the paddle attachment and let mix for 2 minutes.
- Scrape down sides of bowl and paddle and mix for an additional 1-2 minutes on low. Add remaining 3/4 cup of bread flour, a little at a time, just until dough is no longer shiny and wet.
- Scrape down sides of bowl again. Spray sides of the bowl with cooking spray and cover the bowl with Saran wrap. Place in a warm draft free place* to rise about 20 minutes.
- Turn oven on to 375 degrees and place rack in center of oven. Grease a 8.5x4.5 inch loaf pan and set aside.
- When the dough has risen for about 20-30 mins, sprinkle a little flour on top and turn the dough a couple of times in the bowl so it is not sticky. Form into a loaf shape and place in the pan.
- Let rise again for about 20-30 minutes or until the dough is level with the top of the pan.
- Carefully place in preheated oven for about 40 minutes or until top is golden.
- Remove from oven let cool in pan for a few minutes then transfer loaf to a cooling rack. Brush with butter while still warm.
