White Bread with Variations
1 pkg. active dry yeast
1 1/8 cups warm water
2 tsp. sugar
1 Tbsp. olive oil
3 cups Stone-Buhr unbleached white bread flour
2 tsp. sugar
1 tsp. salt
For bread machines: Follow the manufacturer's directions regarding the order of
ingredients. Use the dough setting, then hand shape and oven bake, or the automatic
setting to complete the loaf in the machine.
By hand: In a large bowl dissolve yeast in the water, add the sugar and let sit 5
minutes until it starts to foam. Add the rest of the ingredients and stir into a shaggy
mass. Scrape onto a lightly oured board and knead 8 to 10 minutes, adding more
flour as needed to get a smooth elastic dough. Transfer to a lightly oiled bowl and turn
to coat. Cover with plastic (a shower cap works well).
Let dough sit at room temperature until doubled, 45 minutes to 1 hour. Punch,
re-shape and let rise again to double, 30 to 45 minutes. Turn out onto a lightly oured
board, pat out, roll up, and pinch seams. Place dough in a lightly oiled 9 x 5-inch loaf
pan. Cover, let rise until doubled, 30 to 40 minutes. Bake at 400°F for 30 to 40
minutes. Makes a deeply golden loaf that sounds hollow when the bottom is tapped. Cool
on a rack. Freezes well.
Sesame Braid ~
After the 2nd rise, divide the dough into (3) 8oz. balls and let rest 10 minutes on a
oured board. Roll into 14-inch ropes, braid, and brush with water. Roll in sesame
seeds for a heavy coat. Put on a lightly oiled sheet sprinkled with cornmeal. Cover
until doubled, 30 to 40 minutes. Bake at 400°F for 30 to 40 minutes.
Hamburger Buns ~
Finely chop 1/2 onion and mix with 1 Tbsp. poppy seeds. After the 2nd rise, divide
dough into (8) 3oz balls, and rest on a oured board 10 minutes. Pat out each bun
into a 4-inch, slightly at circle. Brush with milk, and press in onion mixture. Place on
a lightly oiled sheet sprinkled with cornmeal. Cover until doubled in size, 30 to 40
minutes. Bake at 375°F for 15 to 20 minutes until lightly golden. Cool and split.
These freeze well.
Rosemary Bread Sticks ~
Add 2 Tbsp. coarse-chopped fresh rosemary with the rest of the ingredients. After the
2nd rise, roll out dough to 6 x 12- inches on a heavily oured board, and heavily our
the top. Let rise until puffy, about 20 minutes. Cut into 24, 1/2-inch strips. Gently
stretch and twist to 10-inches. Place 1 inch apart on lightly oiled sheets. Cover until
pu y, about 20 minutes. Bake at 350°F for 15 to 25 minutes until golden brown.
These freeze well. Re-heat to serve.
