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Breadtopia
https://breadtopia.com/beginner-all-purpose-yeast-bread
Beginner All Purpose Yeast Bread – Breadtopia
Here's a recipe for fresh baked bread using simple ingredients and gear that you probably already have in your kitchen. The time commitment is minimal and a shaping video and before-and-after dough photos will guide you through …

Here's a recipe for fresh baked bread using simple ingredients and gear that you probably already have in your kitchen. The time commitment is minimal and a shaping video and before-and-after dough photos will guide you through the parts of the process that are tricky for beginners.
Total Time: 55 min
Directions
Directions
Step1Check ("bloom") the Yeast
Step2In a small bowl, mix 1/4 cup lukewarm water with a teaspoon of sugar. If you have a thermometer, aim for under 110F. Pour the instant yeast onto the water-sugar mix and let everything sit for 5 minutes. The yeast s…
Step3Mix and First Rise
Step4Combine bloomed yeast with the rest of the ingredients and mix until well incorporated. Cover and let sit 1-2 hours until roughly doubled in size. See photo above for target dough expansion. For the shorter end of th…
Step5Shape and Second Rise (aka Final Proof)
Step6Lightly grease your bread pan. With damp fingers, scoop the dough away from the edges of the bowl until it is a smaller ball. After re-wetting your fingers, lift the dough out of the bowl and place it into the loaf pa…
Step7Cover the dough and let it rise for 30-60 minutes or until it just barely crests over the top of the loaf pan. Don’t put it in the lit oven to rise because the oven will be preheating during this time. See the photos above for …
Step8About 20 minutes before the second rise is complete, begin preheating the oven to 425F with a rack one position up from the lowest.
Step9When the dough has finished the second rise, you can score it if you want. Dust the dough surface with flour so the blade of your lame or knife doesn't catch.
Step10Bake
Step11Put the loaf pan in the preheated oven on the second-to-lowest rack and bake for:
Step12minutes at 425F
Step13minutes at 375F
Step14minutes out of the pan, directly on the rack, at 375F
Step15The internal temperature of the bread should be at least 190F when it is done.
Step16The bread might be irresistible, in which case feel free to cut it after about 15 minutes, though the inside will likely still be a little moist and shaggy at this point. The more “proper” thing to do is to let the bread cool …
Step17After the bread is completely cool, store it covered or wrapped at room temperature for about 3 days; then slice, double bag, and freeze for optimal freshness
Ingredients
Ingredients
¼ cupLukewarm Water (60 grams)
2 ¼ teaspoonsInstant Yeast (1 packet or 9 grams)
1 teaspoonSugar (5 grams)
1 ¼ cupsLukewarm Water (300 grams)
3 ½ cupsAll Purpose Flour (455 grams)
1 ½ teaspoonsSalt (9g)
From breadtopia.com
Recipe
Directions
Ingredients
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