Fast Bread

Servings: 2 loaves / Use large cookie sheet

Ingredients

  • 28 ounces (793.79 g) bread flour or all purpose (about 5 1/2 cups, spooned and leveled)
  • 10 grams (10 grams) instant yeast needs to be instant (about 3 teaspoons)
  • 2 ounces (57 g) sugar 4 Tablespoons
  • 16 ounces (454 g) warm milk (110ºF) or water (two cups)
  • 1 1/2 tsp (1 1/2 tsp) salt
  • 2 ounces (57 g) melted unsalted butter 1/4 cup

Directions

  • Heat milk to 110ºF-115ºF
  • Combine flour, instant yeast, sugar, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute
  • Add in salt and melted butter
  • Add in a 1/4 cup more flour if the dough is not sticking to the bowl because of the butter. If the dough is still not sticking to the bowl, add in 1-2 Tablespoons of water.
  • Mix for 5 minutes on speed 2
  • After 5 minutes, take a piece of dough and stretch it between your fingers. If you can make a very thin "window" that does not tear then you have developed enough gluten and you can shape your dough.
  • If the window tears, then mix for 2 more minutes.
  • Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball
  • Coat a large bowl in a little olive oil
  • Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over. 10. Cover with a cloth and place in a warm area for 25 minutes to rise until the dough doubles in size (about 25 minutes) see notes
  • Preheat your oven to 375ºF
  • Divide your dough into two loaves (or more if you want to make hoagie's or rolls)
  • Let your loaves rest for 5 minutes
  • Brush your loaves with egg wash to promote a nice golden brown color
  • Use a sharp knife to make three slashes at a 30º angle in the top of the loaf, about 1/4" deep. These slashes make the loaves look nice and also keeps the crust from tearing while it bakes in the oven.
  • Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º - 200º your bread is done.