This is the simplest white bread recipe. Easy, fast and failproof.
Since bread is so much a part of the French gastronomic and cultural landscape I could not neglect reading the book “The French Baker” by Jean Michel Raynaud before starting making bread. The author make me realize that basically there are three categories of bread; the pain méthode directe, the pain sur poolish and the pain au levain. In other words? The bread which relies entirely on the addition of yeast, the semi-sourdough bread and the full sourdough bread.
I have choosen the first type of bread since it the recipe is very simple, fast and failproof. The bread made with this method was very light and airy and with a thin, crispy crust. The fact that in this recipe the bread is baked on a casserole helps also to the crispy crust. But it is very tempting for me to try the other two methods. Sure I will, as soon as possible.
Well, if you decide to follow my recipe for making a bread have in mind that you will have to prepare the mixture of the dough twelve hours ahead. I have made the dough at Saturday afternoon and baked the bread first thing in the morning. Thus, even though I do not prefer the recipes that need time for their preparation I loved this one. Who couldn’t love it? Is it something better than a fresh baked bread at a Sunday morning without doing almost nothing? I was very lucky, I had an extra bonus for my Sunday morning. Fresh eggs straight from the chicken coop. My parents visited me during the previous week and brought me some eggs from my hometown. The taste of the fresh egg from a small farm back on my hometown… uh, vivid, just like the colour of its yolk!
White bread recipe
White bread recipe
- 1 kg all-purposed flour
- 20 gr dried yeast
- 2 Tbsp salt
- 1 Tbsp sugar
- 700 ml water
- 4 Tbsp olive oil
- In a large bowl combine the flour, dry yeast, salt and sugar. With your hand make a well in the middle and add the wet ingredients, the water and the olive oil.
- By using a silicone spatula mix the ingredients, do not overmix. You want to end up with a slightly wet flour. This process is extremely simple and as long as the flour is wet and the yeast has dissolved, it is always going to work. Cover the bowl with a towel or a plastic wrap and let it rest on the fridge for at least 12 hours.
- Turn your oven on, at 250* C, and put inside a casserole dish with its lid. Leave the casserole inside for at least 20 minutes before baking.
- In a clean working surface dust some flour and then place the dough on. Your dough should have small thousands holes, just like the photo (image 1 on Recipe Notes)
- By using a spatula pull the bottom sides of the dough upwards, towards the middle of the dough in order to shape a "hole" (image 2 on Recipe Notes). Turn the dough upside down and cover it with a clean towel while waiting for the casserole to be heated.
- Carefully bring the casserole out of the oven, dust some flour and add the dough with the "hole" on the top. Cover the casserole with the lid and bake for 30 minutes.
- After the first 30 minutes remove the lid and bake for 10-15 minutes, it depends on the oven.
- Allow the bread to cool on a rack until it is room temperature (around 40 to 50 minutes). If you cut the bread before it is cooled you will end up with a tough crust and a gummy interior. I know, it is very hard to wait.
As I said earlier I had an extra bonus to my fresh baked white bread, the fresh eggs. I could resist on sharing frying some and accompany them with a slice of white bread.
I hope to like my post and to bake some white bread for yourself!