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Basic Bread

Recipes »  Bread  »  White Bread

Adapted from the King Arthur Flour website. Delicious and easy!

 "a very standard bread able to be built upon in many different ways.

I dropped the sugar from my recipe as I don't consider it an enhancement to the dish.

Also worked replacing the water with milk (1.5 cups milk, and bloomed the yeast in a half cup of warm water), and adding garlic. Also threw in cocoa powder to one batch (with a bit of milk and sugar) - turned out awesome.

Point being - no wrong recipe to bread, make the basic then start experimenting." - confuciousdragon

Yield: 28 Servings Ready in 2 hours, 30 minutes

Cuisine: AmericanMain Ingredient: Bread

(4.3, 154) 78% would make again (reviews)

Favorite 4,510 people favorited
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Verified by stevemur

Servings          
Original recipe makes 28 Servings
1 packageYeast; active dry yeast
1 tablespoonSugar
5.5 cupsAll purpose flour
1 tablespoonSalt
0.25 cupCornmeal
2 cupsWater; warm - not over 110 F
2 cupsWater; boiling

Basic Bread Preparation

Put warm water in a bowl, add sugar and yeast. Stir and let sit for a couple of minutes. Gradually stir in flour and salt until dough pulls from sides of bowl. Lightly flour a surface and put dough onto it to knead.

Knead dough for 3 minutes. Then clean and grease the bowl in which you will let the dough rise. Before putting in dough, knead another 3 minutes.

Form the dough into a ball and put into the greased bowl, turning to grease all sides of the dough. Cover with a damp clean dishtowel and let rise until it doubles its size, about 1 to 2 hours.

Punch down the dough with fist and knead for a minute or so to work out the air. Cut dough in half and form two loaves. Sprinkle cornmeal on a baking sheet, place loaves onto the sheet, and let rise for 45 minutes.

Set the oven to 450F (230C / Gas Mark 8) and preheat for 15 minutes. Put a pan on the bottom rack and pour 2 or so cups of boiling water into it. Put the cookie sheet with bread on the rack above the water, and bake for 20 minutes. When the baking time is over, turn off the oven and leave in the bread for 5 more minutes.

To keep, freeze in foil (after cooled) or leave at room temperature in a paper bag. Either of these are better for bread than refrigeration.

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  • Delicious bread! Baked up so pretty on my stone. photo by MasonJarMama MasonJarMama

  • I made olive bread bowls to go with my potato soup. They came out perfect! I sifted the flour like one of the reviews suggested. Made a huge difference. Also I baked them for 15 minutes in the oven-safe bowls instead of 20 minutes. photo by relyn relyn

  • photo by Meezplz Meezplz

  • First attempt looks great! photo by Justhylen Justhylen

  • first try using this recipe but baked in a halogen oven. photo by nabnab nabnab

  • photo by cook368 cook368

  • photo by nathanjohnson nathanjohnson

  • photo by biancaalonzo biancaalonzo

  • photo by lita_8779 lita_8779

  • photo by reikotakizuka reikotakizuka

  • photo by captainsk captainsk

  • photo by mskinner711 mskinner711

  • photo by boanderey boanderey

  • photo by Hsmith1984 Hsmith1984

  • photo by Hsmith1984 Hsmith1984

  • photo by cajuntoast cajuntoast

  • Just "loafing" around up at our cabin. This recipe warmed us and our souls! photo by cabin-gal cabin-gal

  • photo by rwolter95 rwolter95

    • Calories Per Serving: 96
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    Basic Bread Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    My first time making bread as well. Tastes fantastic! Was a little dense much like a sourdough. I backed off on the flour and used bread flour instead of all purpose, used 4 1/2 cups by weight (22 1/2 oz). I also backed 5 minutes off the baking time. I added about 3 tbs of basil too. All in all, I liked it a lot. Will be making again.
    17 hours, 20 minutes ago
    2 weeks, 1 days, 6 hours, 46 minutes ago
    3 weeks, 1 days, 23 hours, 50 minutes ago
    Loved it!
    3 weeks, 6 days, 16 hours, 31 minutes ago
    Have made this recipe a few times and comes out great each time!! I few adjustments I've made for a healthier version: substitute half the flour for whole wheat and add about 1/4 c flax seed
    1 months, 1 weeks, 7 hours, 13 minutes ago
    1 months, 1 weeks, 19 hours, ago
    1 months, 1 weeks, 3 days, 21 hours, 58 minutes ago
    Looks basic
    1 months, 2 weeks, 4 days, 9 hours, 30 minutes ago
    1 months, 3 weeks, 10 hours, 1 minutes ago
    1 months, 3 weeks, 2 days, 20 hours, 28 minutes ago
    It turned out sorta doughy. Maybe i should have baked it longer, but I don't know...the crust was getting pretty dark.
    1 months, 3 weeks, 5 days, 13 hours, 36 minutes ago
    Very good. Worth trying
    1 months, 4 weeks, 1 days, 13 hours, 25 minutes ago
    Yummy. Very good. On the menu every week.
    2 months, 1 weeks, 8 hours, 17 minutes ago
    made this as a gluten free loaf. turned out really well! smells weird but tastes great! it turned out as a heavier loaf
    2 months, 2 weeks, 1 days, 12 hours, 14 minutes ago
    The kids thought it was good & enjoys the homemade bread baking in the oven smell.
    2 months, 2 weeks, 4 days, 15 hours, 23 minutes ago
    2 months, 3 weeks, 6 hours, 50 minutes ago
    Super easy! I used Red Star yeast and about 4 Cups Red Mill's whole wheat baking flour( may scale that back a bit as it seemed kind of powdery). I added garlic powder and Italian seasoning and brushed melted butter over the bread withing the last few minutes of baking to add a little crisp.
    2 months, 3 weeks, 1 days, 14 hours, 14 minutes ago
    2 months, 3 weeks, 2 days, 1 hours, 14 minutes ago
    Just made this bread to go with dinner tonight. All and all it was a pretty easy recipe asks it tastes good as well. I agree that its a little dense but we don't mind.
    3 months, 3 days, 10 hours, 11 minutes ago
    Can anyone tell me what brand of flower to use?
    3 months, 1 weeks, 5 days, 18 hours, 33 minutes ago

    Tags

    1. test lowIG
    2. Bread
    3. Breakfast
    4. Brunch
    5. Bake

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