Laurence Bread Recipe
Recipe information
Make Laurence Bread in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Dry Ingredients
Wet Ingredients
Preparation
1. Mix Dry Ingredients
In a large mixing bowl, combine 4 cups of all-purpose flour, 1 tablespoon of granulated sugar, 1 tablespoon of salt, and 2 teaspoons of instant yeast. Whisk together until well combined.
2. Combine Wet Ingredients
In a separate bowl, mix 1.5 cups of warm water, 1 tablespoon of olive oil, and 2 tablespoons of honey until the honey is dissolved.
Dough Formation
3. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon until the mixture comes together, forming a shaggy dough.
4. Knead the Dough
Transfer the shaggy dough onto a floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.
Rising
5. First Rise
Place the kneaded dough in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Shaping and Baking
6. Shape the Dough
Once risen, punch down the dough to release air. Shape it into a loaf or divide it into smaller portions for rolls.
7. Second Rise
Place the shaped dough into a greased loaf pan (or on a baking sheet for rolls). Cover with a cloth and let it rise again for about 30-45 minutes.
8. Preheat Oven
While the dough is rising, preheat your oven to 375°F (190°C).
9. Bake the Bread
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
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