720 grams (6 cups) all-purpose flour, plus 120 grams (1 cup) for initial mixing
10 grams (1 teaspoon) salt
400 ml additional warm water
1 egg yolk
1 tablespoon milk
Directions
Activate the Yeast
In a large bowl, dissolve the dry yeast in 200 ml warm water. Stir until fully dissolved.
Add 120 grams (1 cup) of flour to the yeast mixture and mix until smooth. Gather the dough into a ball, cover with a cloth, and let it rest for 15 minutes.
Prepare the Dough
After resting, add 400 ml warm water to the dough and mix well.
Gradually add the remaining 720 grams (6 cups) of flour and salt. Mix and knead for 3-4 minutes until a soft, slightly non-sticky dough forms.
First Rise
Cover the dough with a damp cloth and let it ferment in a warm place until it doubles in size, about 1 hour.
Shape the Dough
Remove the air by gently pressing down the dough. Divide it into two equal parts.
Shape each part into a ball and let them rest for 10 minutes.
Lightly flour a work surface and expand the dough with your fingers, then roll it inward to form a loaf shape. Repeat with the second dough.
Second Rise
Place the shaped dough onto a baking tray lined with parchment paper. Cover with a cloth and let them rise for another 20 minutes.
Bake the Bread
Preheat the oven to 200°C (392°F).
In a small bowl, whisk together the egg yolk and milk. Brush this mixture over the top of the dough for a glossy finish.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve
Remove the bread from the oven and let it cool on a wire rack before slicing.
Serving Suggestions
Enjoy warm with butter and jam for breakfast.
Use for sandwiches or paninis.
Pair with soups or stews for a hearty meal.
Slice and toast for a crunchy snack.
Serve with olive oil and balsamic vinegar for dipping.
Cooking Tips
Use warm, not hot, water to activate the yeast (about 110°F/43°C).
Knead the dough until smooth and elastic but avoid over-kneading.
Ensure the dough is covered during rising to prevent it from drying out.
For a crustier bread, place a dish of water in the oven while baking.
Allow the bread to cool completely before slicing for cleaner cuts.
Nutritional Benefits
Energy Source: High in carbohydrates, making it a great energy booster.
Low in Fat: Contains minimal fat, especially if using olive oil.
Customizable: Enrich with seeds or whole grains for added fiber and nutrients.
Dietary Information
Vegetarian-Friendly: This bread recipe contains no meat products.
Dairy-Free Option: Substitute milk with a plant-based alternative or water.
Nutritional Facts (Per Slice)
Calories: 120
Protein: 3 g
Fat: 2 g
Carbohydrates: 22 g
Fiber: 1 g
Sodium: 150 mg
Storage
Room Temperature: Store in a bread box or airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap or foil and freeze for up to 2 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe
Beginner-Friendly: Straightforward steps make it easy for first-time bakers.
Versatile: Use as a base recipe and customize with your favorite ingredients.
Fresh and Homemade: Nothing beats the taste and aroma of freshly baked bread.
Cost-Effective: Uses simple, affordable ingredients found in most pantries.
