Baking Bread at Home
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Inroduction
About this Recipe
By: John Doe
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Ingredients
- 1 package yeast
- 1.5 cups warm water
- 3 tbsp white sugar
- 1/2 tbsp salt
- 3 tbsp vegetable oil
- 6 cups white flour (sifted)
In a 4-quart or larger mixing bowl, proof the yeast in the water along with the sugar. Combine the salt and flour in a separate bowl. After the yeast foams, add the flour/salt mixture in 1-2 cup batches, mixing to pick up the loose flour between additions. Once all the flour has been added, turn the dough out onto a floured surface and mix to incorporate the flour and form a ball.
Coat the ball with the 3 tablespoons oil and place the ball in a container at least twice as large as the ball. Cover and let rise until doubled in volume. For best results, let the dough rise in a refrigerator for 12-18 hours to allow the flavors to develop.
Step by Step Instructions
Step 1
In a 4-quart or larger mixing bowl, proof the yeast in the water along with the sugar. Combine the salt and flour in a separate bowl. After the yeast foams, add the flour/salt mixture in 1-2 cup batches, mixing to pick up the loose flour between additions.
Step 2
Once all the flour has been added, turn the dough out onto a floured surface and mix to incorporate the flour and form a ball.
Step 3
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Step 4
Coat the ball with the 3 tablespoons oil and place the ball in a container at least twice as large as the ball.
Step 5
Cover and let rise until doubled in volume. For best results, let the dough rise in a refrigerator for 12-18 hours to allow the flavors to develop.
People Who’ve Made This
“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”
“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”
