Homemade Bread, Basic White using Instant Yeast

I'm adding this bread recipe to this blog as it's a staple to use for basic white breads, buns, many sweet buns and other recipes I make. It uses instant yeast instead of my starter mix and it also makes an excellent "Sandwich" bread, which my husband loves so much. Just like wine, bread also has a variety of profiles, depending on the ingredients you use and the process used to create it.






I have been focusing on using a starter for my bread baking for over a year now, and I have had a lot of success with it, I don't always want a sourdough taste to my breads though, especially when adding sweet ingredients. I made this yesterday as I needed some bread and buns for our use, my husband's specifically. He likes a softer bread when having sandwiches or hamburgers. I have Starter Loaves still in the freezer, but didn't have buns at hand so made a batch of this bread to create what I needed.






I'm still making breads from the starter mix, I just don't need to post on it every day now. There are only three more recipes I need to tweak but the other variations are now very consistent. I do share a lot with my friends and neighbours, and they usually get 1/2 of what I make when I bake starter breads.


Instant Yeast makes bread baking easy, you don't need to wait days or several hours to get the results and it's more predictable and less fragile then the natural Yeasts.

I'm baking 3000 feet above sea level, so please note, if you try this closer to sea level, you may wish to cut back on the water content. Water evaporates faster the higher up you are. I played with the ingredients for several years to get the results I have now. The Loaves rise consistently, the texture is spot on and I never need to worry about the results.

I will use this recipe to make other items too, I do adjust the temperature of the oven depending on the ingredients I have added. Sugars, Cheese and other ingredients don't always cook well at high temperatures.

I have 2 posts which talk about Bread Making Tips, and Starter Mixes - I've included links for your reference if you need them.

Bread Tips
Bread Baking Tips - French Bread
Forming Loaves - Whole Wheat

This recipe creates, 4 to 5 regular Bread Loaves if you use bread tins, or 4 "French" styles loaves. if you use trays.

I've made 1 French Style Loaf, 2 Small Loaves for Neighbours, and made 10 Bread Rolls as well.

This dough rises quickly and is really sticky when you work with it. Don't add to much more flour if you can help it when rolling it out, the less you add, the lighter the texture.

You will need one egg white to brush over the top 7 minutes prior to removing for the final cooling. The egg white gives the crust a crispy texture.






Homemade Bread, Basic White

3 Cups Hot tap water
6 TSPS Instant Yeast
5 1/2 - Cups ALL Purpose Flour, reserve 1/4 Cup for Kneading.
1/2 TSP Salt
1/2 TSP Sugar
2 TBSPS Olive Oil
1 Egg White, beaten.

IMPORTANT NOTE:
Cornmeal and Olive Oil *

Do not use Parchment Paper over 425 F.

Depending on your tin, tray or baking dish. Coat the baking dish/es with Olive Oil and dust with Cornmeal. Bake on the centre rack. Glass and ceramic dishes will take longer to heat versus Tin and non-stick styles. You may wish to adjust the temperature of your oven to 400 F or 425 F, depending on the container.

I use perforated baking sheets to allow air flow around the bread. The Bottoms are less likely to burn.

You will need a bowl with 1 additional Tablespoon of oil to turn the dough into .

With a Mixer:

Pour the water into your mixer or a bowl - allow the water to warm up the bowl for 2 minutes prior to adding additional ingredients.

Add the yeast, sugar, salt then add oil and mix it for a second. Add the flour and mix on low speed for 1/2 a minute, turn to speed 2 for 1 full minute.

Take the speed down to the lowest setting and let it knead for 2 minutes.

Remove from bowl and knead the form into a ball, approximately 2 - 3 minutes.

Place the ball into the bowl, turn so it is evenly coated on all sides, as well as the top. Cover with a tea towel and let rise for 40 to 50 minutes. It will almost triple in size when ready.

Degas the dough, form the shapes of your rolls or bread loaves. Coat the tops with Olive Oil and cover with either parchment paper or plastic wrap.

Cover again with a tea towel. Let them rise over a sink of hot water or add a pan of hot water to your oven and let the bread rise.

After 45 to 50 minutes (or sooner - depending on how much humidity there is where you live),  place the covered loaves on a counter top and preheat your oven to 450 F. Total Bake time 20 minutes.

Add the slits to the tops of the loaves and place on the middle rack of your oven to bake.

After 10 to 12 minutes, remove the bread and coat the tops with egg wash. Place back in the oven and let finish baking until a golden brown.

This is a good basic bread dough to have on hand. If you are at sea level, use 1/2 Cup water less then the recipe calls for. Baking bread is an absolute science and the humidity, or lack can effect the final result of your bread. This recipe works for me and works for me consistently.

I'm pretty busy these days with the garden and many other projects, so I am further behind on blogging then anticipated. Thankfully, that's pressure I put on myself, rather then a need to meet timelines. I'll continue to update with new recipes, based on what my days allow me.

Have a wonderful day!

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