Bread (2 Pack) Recipe
Make Bread (2 Pack) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Optional finishing
Method
Dough
- 1
Activate yeast
Warm the water to about 105–115°F (40–46°C). In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant. If it does not foam, the yeast may be inactive — start with fresh yeast.
- 2
Combine dry ingredients
In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour and salt so the salt is evenly distributed.
- 3
Mix dough
Make a well in the flour and add the foamy yeast mixture, warm milk, and softened butter. Using the stand mixer on low (or a wooden spoon if mixing by hand), combine until a rough dough forms. If dough seems very dry, add up to 2–3 tablespoons additional warm water; if very sticky, add up to 2 tablespoons more flour.
- 4
Knead
Knead the dough for 8–10 minutes in the stand mixer on medium-low with the dough hook, or 10–12 minutes by hand on a lightly floured surface, until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should pass the windowpane test (a small piece stretches thin without tearing).
- 5
First rise
Lightly oil a large bowl with about 1 tablespoon olive oil. Place the kneaded dough in the bowl, turn once to coat all sides with oil, cover tightly with plastic wrap or a clean kitchen towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours depending on room temperature.
Shaping & Second Rise
- 6
Deflate and divide
Gently punch down the risen dough to release gases. Turn the dough out onto a lightly floured surface and divide evenly into two portions for two loaves (each portion will be about half the dough).
- 7
Shape loaves
For each portion, flatten into a rectangle roughly 8x10 inches. Fold the short side toward the center, then the other short side over it, pinching seams to seal. Roll gently to form a smooth loaf shape with seams on the bottom. Place each loaf seam-side down into a greased 9x5-inch loaf pan or onto a parchment-lined baking sheet if making freeform loaves.
- 8
Baking & Finishing
- 9
Preheat oven
Meanwhile, preheat the oven to 375°F (190°C). Position a rack in the middle of the oven.
- 10
- 11
Bake
Bake the loaves for 28–35 minutes, rotating pans once halfway through, until the crust is golden brown and an internal temperature reaches 190–200°F (88–93°C). If the loaves are browning too quickly, tent loosely with foil for the final 10 minutes.
- 12
Cool
Remove loaves from the oven. If baked in pans, run a thin knife around the edges and turn out onto a wire rack. Brush the hot loaves with 1 tablespoon melted butter (optional) for a soft, shiny crust. Cool completely at least 45–60 minutes before slicing to prevent a gummy crumb.