I have made this so many times, that I think I have perfected it! I have tried a few varieties and I will say that active yeast poofs better than instant yeast and a large 2 lb. loaf pan (yes I bought one) works best too! Oh, and bread flour over all-purpose flour and of course using the kitchen aid!
First, poof you 1 packet of active yeast. Then in the stand mixer, add 600g bread flour, 2stp salt, 50g soften butter and the yeast mixture. While on low, slowly add in 3250-350ml water until a dough starts to form. You don’t’ want it to be too sticky. Bump the speed up and continue to mix (knead) for another 8 minutes or so. Then transfer the dough to a greased bowl and let it rise for about 2 hours.
Next, on an oil surface, roll out the dough into a rectangle. Use your loaf pan as size reference. I then roll the dough into a log and tucks the ends. Place it in a grease loaf pan and allow it to rise for another hour.
Preheat the oven to 450 with a baking pan on the lower rack. You can cut some slips in the top of the loaf and dust with flour. Once preheated, add the loaf on the middle rack and add 1 cup hot water to the baking pan that was preheated. Bake for 10 minutes, then bump the oven down to 350 and bake an additional 20-30 minutes until the loaf is golden brown. Remove and let cool on the rack.
I will say, in the summer the loaf molded quicker and it lasted more when stored in the fridge. So now I have cut the loaf in half and freeze half for later to allow it to last longer/use it before it goes back.
It’s become my favorite bread to always have on hand! If you have a bread recipe I should be trying – comment below!
Live to Eat,
Tiv
Living Tivalicious 