2 1/2 tsp active dry yeast
2 1/2 tsp sugar
1 cup warm water (110°F-115°F)
2 Tbsp plant butter (or regular butter)
3/4 tsp salt
3 - 3 1/2 cups all-purpose flour + more for kneading
- Combine yeast, sugar, and water in a liquid cup measure or glass. Let it stand for 5 minutes or so, making sure that the mixture becomes frothy and yeast is activated.
- Combine: In the vessel of a mixer fitted with a dough hook* (see notes for alternate method), combine egg, salt, and plant butter. Add yeast mixture.
- Knead: Gradually add flour one cup at a time until you reach 3 cups. After that, add 1 Tablespoon of flour at a time until the dough begins to pull away from the side of the bowl. How much you need will be determined by the humidity in your environment. Knead for 5 minutes.
- Rise: Turn the dough out into a greased bowl or Instant Pot** (see notes for methods), cover, and let rise for 1 hour.
- Knead: Punch dough down and remove to a floured surface. Using very gentle hands (not typical pounding and folding) fold the dough a few times by pulling it up, gently slapping it down, and folding over again. This is the best video by Richard Bertinet showing his slap and fold technique.
- Fold: Gently shape your dough into the length of your bread pan, and roll it up a few times, and place seam side down in the greased bread pan.
- Proof: Allow the bread to rise, covered, in a draft-free location that is around 85°F ***(see notes).
- Preheat: Preheat oven to 350°F
- Bake: Bake for 35-40 minutes covering with foil as necessary.
*If you don't have a mixer with a dough hook, simply mix everything in a bowl until a soft dough forms and then turn it out onto a floured surface to knead. Knead for 5-10 minutes.
**In the winter, I always let my dough rise in the Instant Pot using the yogurt setting. In the summer, I simply leave it in a bowl, covered with a dishtowel on the back porch. If it is winter and you don't have an Instant Pot, heat up your oven to the lowest setting and then turn it off. Open the door and let all of the hot air out. Let it cool a bit and then place the bowl of the dough in there covered with plastic wrap.
***In the winter, I warm up my toaster oven and then turn it off. I place the bread pan in the toaster oven covered with plastic wrap for final proving. In the summer, I cover and place it on the back porch.
Nutritional data is based on using 3 cups of flour.
- Category: Bread
- Method: Bake
- Cuisine: North American
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