Description
This quick and versatile bread recipe can be ready to eat in only a few hours.
Ingredients
| US | Ingredient | Metric |
|---|---|---|
| 6 cups | all-purpose flour | 780 g |
| 3 cups | warm water (not hot) | 720 mL |
| 2-1/4 teaspoons | instant yeast (1 packet) | 7 g |
| 2 teaspoons | salt | 11 g |
| 2 teaspoons | granulated sugar | 8 g |
Directions
- Combine dry ingredients into a large mixing bowl (instant yeast doesn’t need to proof first). Make a well in the centre, then add warm water and mix well, a dough hook works best. Dough should not be sticky once blended. If the dough seems a little dry/stiff, add a tablespoon of water at a time until desired consistency is reached. If dough seems a little sticky, add 1 tablespoon of flour at a time until desired consistency is reached.
- Turn out dough onto a lightly floured work surface and knead for several minutes until texture is smooth and elastic.
- Form dough into a ball and place it in a lightly greased/oiled bowl. Cover with a damp towel and allow to rise for approximately 30 mins to 1 hour, or until doubled in size.
- Once risen, divide the dough in two parts. Form into desired shape and place on a baking sheet, or place into a greased and floured loaf tin.
- Allow the dough to rise again for another 30 minutes or until doubled in size.
- Bake in a preheated oven at 425°F (220°C) for approximately 25-30 minutes or until top is golden and loaf sounds hollow when tapped.
- Remove from pan; cool on a wire rack.
Tips & Tricks
- If you do not have instant (quick-rise) yeast, you can use active dry yeast, and account for double the rise times. It is recommended to proof your active dry yeast before using in the recipe.
- If you prefer to make rolls/buns instead, reduce baking time to account for smaller size and start to check on them at around 15 minutes.