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If you like this recipe or just to support my journey


♣120minutes for the dough rest ♣10′ minutes for mix the ingredients ♣40′ minutes of cooking ♣Difficulty: Medium ♣Price: Affordable


What you need for this recipe:

Equipment used:

(Ban the plastic if you buy new ones, but try first to reuse your tools)

  • A tiny kitchen and the North American spirit (If you do not have a tiny kitchen, but a huge one, it’s working too, for the rest….)
  • Prefered to have the right bread pan but you may improvised like me
  • A scale to weight the ingredients
  • A kitchenaid, but you may made easy by hands
  • A bowl for reserved and make the dough rise
  • A damp rag
  • Some plates and a scale for the ingredients

Ingredients for 1 liter:

  • 500g of All Purpose flour (Organic, non GMO and local)
  • 100ml of water
  • 50g of unsalted butter (Organic, local and grass fed)
  • 10g of sea salt
  • 25g of sugar (Organic)
  • 20g of active dry yeast (I use the Bob’s Red Mill) but I actively try to find a local one, ask your local baker for buy him it a fresh one, better for this recipe, but the Bob’s one work perfectly
  • 200 ml of local whole Milk (Organic and Grass fed)

The course of the recipe:

1. Prepare all ingredients
2. Pour and disolve the yeast in the lukewarm milk, wait 10 min before stir
3. Stir with a coffee spoon, until completely absorbed
4. Meanwhile put the flour in the bowl of the kitchenaid or a simple bowl if you go to knead by hand, form a fountain in the center
5. Pour the sugar in the fountain
6. Then the salt
7. Add the mix of the milk and yeast
8. Add the water
9. Add the previously melted butter
10. Start kneading, power 2 max if you use kitchenaid
11. Knead until the bowl dough dissolves. We are looking for the result of a smooth and homogeneous dough
12. Reserve the dough in another bowl or in the bowl where you knead the dough, flour the bowl beforehand. Cover with a damp rag and allow to rise, at room temperature
13. Break the raise with your fist
14. Prepare your bread pan and butter if necessary
15. Work your dough on a floured work surface and shape it to the size of your mold, rectangle if yours is
16. Put your dough in the mold, do not completely close the lid if you have a regular bread pan
17. In my case, I put a baking tray on top and leave a window to control the raise at room temperature again
18. Once the dough has risen, close the lid and bake in a hot oven at 220°C/430°F then lower the oven to 180°C/350°F, in my case I add a weight for the raise is regular
19. Halfway through cooking, remove the lid, in the case of a traditional bread pan, do not burn yourself and remove the lid several times, because if the top of the dough is not dry enough, you risk to destroy all your bread
20. Remove from the oven when your bread is golden brown (No traces of burn), unmold it on a rack and allow it to cool well before using, it is better to toast once cooled if you like a little hot






















































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