Toasting Bread

Toasting Bread

adapted from Julia Child-Baking with Julia


**From start to finish you will need about 3 hours to make 2 loaves**


2 1/2 cups warm water

1 TBS. active dry yeast

1 Tbsp. sugar

6-7 cups all-purpose flour or bread flour*

2 tsp. salt

¼ cup butter, softened

 

 

Directions:


Pour 1/2 cup of the water into your mixing bowl. Stir in the yeast and sugar. Let sit for 5 minutes, mixture should look foamy.

 

Add the rest of the water and about half of the flour. Stir (using the dough hook) until well blended. Now add about 3 1/2 cups flour, the salt and butter and stir until well combined and shaggy. *You will need to turn the mixture off a few times to make sure you scrap down the sides of the bowl.

 

Continue to knead, about 8-10 minutes or until it’s smooth and elastic. If the dough does not look smooth and elastic at this point add a little (one tablespoon at a time) more flour until it looks and feels smooth.


You can do the kneading by hand if preferred or if you do not have a dough hook attachment for your mixer. Just make sure to knead the dough on a lightly floured surface.

 

Now it’s time to shape the dough into a ball and to put it into a lightly greased bowl (bowl should be large enough for the dough to double in size). Cover loosely with a tea towel and let it sit for 1 – 1 1/2 hours, until it’s doubled in size.

 

Meanwhile butter two 4″x8″ loaf pans and set aside for later.

 

If your dough has doubled in size you are ready to punch the dough down. Divide into 2 equal pieces. Now on a lightly floured surface pat each piece into a rectangle that’s about 9″x12″

 

Picture Credit goes to Max at Kvalifood

 Starting at a short end, fold it in thirds, like a letter. Place seam side down in the loaf pans, tucking the ends in. Cover with the tea towel again and leave them for an hour, until they puff right up out of the pan. While you are waiting for the dough to rise again go ahead and preheat the oven to 375°F and put the rack in the middle of the oven. 


Once the dough has doubled in size again you are ready to bake it. Bake for 30-35 minutes, until the loaves are golden brown. Remove the loaves from the baking pans as soon as you take them out of the oven and put them on cooling racks to cool.



**Remember don't cut your bread until it is almost completely cool....I know, I know freshly baked bread is amazing BUT if you can control your urge to cut right into the loaf you really should. It still has some magic to work while it's sitting on the cooling racks.


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