Sweet White Bread
Servings: 1 regular sized loaf
Equipment
- 9x4-inch loaf pan, lined with parchment paper, or well greased.
Ingredients
- 292 g water lukewarm is better, but all it really impacts is rise time
- 8 g instant yeast SAF Instant, for example
- 65 g sugar
- 405 g bread flour
- 4 g Kosher salt
- 24 g canola oil
Instructions
- In a large bowl, dissolve sugar in water, then add yeast and stir.
- Add remaining ingredients in this order: Flour, salt (make sure flour is between yeast and salt), then oil. Using a spoon, combine until a shaggy dough forms. Begin kneading to form the dough in the bowl, then turn out onto a floured surface. Continue kneading until dough is smooth and elastic, and slightly tacky to the touch.
- Place dough in lightly greased bowl and cover with plastic wrap. Prove in a warm room, or in a cool oven with the oven light on for 60 minutes, or until the dough has doubled.
- Turn dough out onto lightly floured surface and gently press into a rectangle. With the short end of the dough toward you, fold the bottom third up, then the top third down to overlap fully. Using the heel of your hand, seal the seem, and gently roll the dough until the seam is on the bottom.
- Place the dough in prepared loaf pan, and let rise 30 minutes, or until it rises to about an inch above the pan. Preheat the oven to 350°F.
- Bake loaf for 30 minutes, or until the center of the loaf registers 190°F using an instant read thermometer. Remove from the loaf pan and cool on a wire rack for at least 30 minutes before slicing.