Bread Per Loaf Recipe
Make Bread Per Loaf Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Method
Mixing the Dough
- 1
Combine Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Whisk together until well combined.
- 2
Add Wet Ingredients
Create a well in the center of the dry ingredients and pour in the warm water and olive oil. Stir with a wooden spoon until the mixture begins to form a shaggy dough.
Kneading
- 3
Knead the Dough
Transfer the dough onto a floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
First Rise
- 4
Let it Rise
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Shaping
- 5
Shape the Dough
Once the dough has risen, punch it down to release the air. Transfer it back to the floured surface and shape it into a loaf by rolling it tightly, pinching the seams to seal.
Second Rise
- 6
Baking
- 7
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 8
Bake the Bread
Once the dough has risen, place the loaf in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- 9
Cool the Bread
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.