Morning Bread Recipe

Bloom the yeast

In a medium bowl, pour 1 3/4 cups warm water (105–115°F / 40–46°C). Stir in 1 tablespoon granulated sugar, then sprinkle 2 teaspoons active dry yeast over the surface. Let sit 5–10 minutes until foamy and fragrant. If no foam after 10 minutes, the yeast may be inactive—start with fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, combine 4 1/2 cups all-purpose flour and 2 teaspoons fine sea salt. Whisk briefly to distribute the salt.

Combine wet and dry

Make a well in the flour. Add the foamed yeast mixture, 2 tablespoons softened unsalted butter, and 1/4 cup milk (optional). Using a wooden spoon or dough hook on low speed, mix until a shaggy dough forms and most flour is hydrated, about 2–3 minutes.

Knead

Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, or knead in a stand mixer with a dough hook on medium speed for 5–7 minutes. The dough should be slightly tacky but not sticky; add up to 2 tablespoons extra flour if it sticks heavily.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil or melted butter. Place the kneaded dough seam-side down, turning once to coat with oil. Cover the bowl with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, 60–90 minutes depending on room temperature.

Prepare for shaping

Gently deflate the risen dough by pressing it down with your fist. Turn it out onto a lightly floured surface and let rest 5 minutes for the gluten to relax.

Shape the loaf

Shape the dough into a tight loaf: flatten into a rectangle about 9x7 inches, fold the short edge toward the center, roll tightly into a log, pinching seam to seal and tucking the ends under. Place seam-side down into a greased 9x5-inch loaf pan or onto a baking sheet if making a free-form boule.

Second rise

Cover the shaped dough loosely with greased plastic wrap or a towel. Let rise in a warm place until puffy and nearly doubled, about 45–60 minutes. If using a loaf pan, the dough should rise to about 1 inch above the rim.

Preheat oven

Preheat the oven to 375°F (190°C) during the last 20 minutes of the second rise.

Optional wash & topping

If desired, whisk 1 egg with 1 teaspoon water and brush over the loaf for a golden crust. Sprinkle 2 tablespoons rolled oats and 1/2 teaspoon coarse salt on top, or leave plain.

Score (if free-form)

If you shaped a boule or batard on a baking sheet, use a sharp knife or lame to make 2–3 shallow diagonal slashes across the top to control expansion.

Bake

Bake in the preheated 375°F (190°C) oven for 28–35 minutes for a loaf (longer for larger free-form loaves) until the crust is deep golden brown and an instant-read thermometer inserted into the center registers 190–200°F (88–93°C). If you tapped the bottom of the loaf, it should sound hollow.

Cool

Remove the bread from the oven and transfer the loaf to a wire rack. If baked in a pan, run a knife around the edges after 5 minutes and invert onto the rack. Let cool at least 30 minutes before slicing to allow the crumb to set.

Slice the cooled bread with a serrated knife. Serve plain, with butter, jam, or use for toast and sandwiches. Store at room temperature wrapped in a tea towel or bread bag for up to 3 days, or freeze slices for up to 3 months.