Basic white bread recipe (hand or stand mixer method)

Ingredients

Ingredients
Water (26°C – 32°C): 1½ cups (360g)
Unsalted butter, cut into pieces: 3 tbsp (42g)
Sugar: 1 tbsp (12g)
Dry skim milk powder: 3 tbsp (24g)
Salt: 1¼ tsp (7g)
Bread flour: 4 cups (480g)
Instant dry yeast: 1½ tsp (4.5g)

Cooking Notes

This is a classic white bread recipe made with bread flour, milk powder, and a touch of butter for a soft crumb and golden crust.

It yields one medium-large loaf, perfect for slicing. The entire process takes about 4 to 5 hours, including two rises and baking time.

Method

1. Gather all the ingredients.
2. Mix the Dough: In a stand mixer bowl, combine bread flour, yeast, sugar, dry milk powder, and salt. Don’t place the yeast too close to the salt.
3. Add butter pieces and water, and mix on low speed using the dough hook.
4. Knead on medium-low speed for about 8–10 minutes until the dough is smooth and elastic.
   
   Your dough may feel too wet at this stage. This may mean that you need more flour. Some flours take longer to absorb water and develop gluten, especially if you live in a humid country:
   • Add in 1 tablespoon more bread flour and knead again. Add a little more if required.
   • Or let the dough rest for 10–15 minutes, then knead for another 3–5 minutes.
   If kneading by hand, knead for about 12–15 minutes until the dough passes the windowpane test.
   
   What is the windowpane test?
   • Take a small piece of dough and gently stretch it between your fingers.
   • If it stretches thin without tearing, it’s ready!
   • If it tears quickly, knead a few more minutes or let it rest before trying again.
5. First Rise (Bulk Fermentation): Shape the dough into a ball and place it in a lightly greased bowl.
6. Cover with a kitchen towel or shower cap and let it rise in a warm place (23°C–29°C) for 1.5 to 2 hours, or until doubled in size.
7. Shape the Dough: Lightly flour a surface, punch down the dough, and shape it into a round boule or loaf.
   Use this guide to learn how to shape a boule, depending on whether your dough is more slack or stronger.
   Place the dough in a proofing basket lined with parchment paper, while you preheat the oven. This second proofing is for about 30 minutes. It will get slightly puffy but not overproofed. Cover the dough to retain moisture.
   
   Preheat the Oven during the Second Rise:
   • Place the Dutch oven (with the lid on) inside your oven and preheat to 220°C for at least 30 minutes.
8. Bake the Bread:
   • Transfer the dough (with parchment paper) into the hot Dutch oven.
   • Score the top with a sharp knife or lame to allow for oven spring. Cover and bake for 25 minutes.
9. Remove the lid and bake for another 10–15 minutes until golden brown and the internal temperature reaches 93°C–96°C.
10. Let the bread cool on a wire rack for at least 20–30 minutes before slicing.