This Farmhouse White bread is a testament to simple, honest ingredients coming together to create something extraordinary. With just flour, yeast, butter, and water, you’ll bake a loaf that boasts a beautifully golden, crisp crust and a tender, airy interior. The subtle richness of the butter adds a comforting depth that plain white bread often lacks, making it perfect for toast, sandwiches, or simply enjoyed warm with a knob of salted butter. ItâÂÂs an ideal centerpiece for a rustic dinner table or a comforting weekend breakfast. The aroma of fresh-baked bread filling your home is worth the effort, and this recipe strikes the perfect balance between approachable and artisanal.
Farmhouse White
Description
This Farmhouse White bread is a testament to simple, honest ingredients coming together to create something extraordinary. With just flour, yeast, butter, and water, you&# 226;ÂÂll bake a loaf that boasts a beautifully golden, crisp crust and a tender, airy interior. The subtle richness of the butter adds a comforting depth that plain white bread often lacks, making it perfect for toast, sandwiches, or simply enjoyed warm with a knob of salted butter. ItâÂÂs an ideal centerpiece for a rustic dinner table or a comforting weekend breakfast. The aroma of fresh-baked bread filling your home is worth the effort, and this recipe strikes the perfect balance between approachable and artisanal.Ingredients
Directions
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In a small bowl, combine the sugar and dried yeast with about 1 cup of the warm water. Let it sit for 10 minutes until it becomes frothy and bubbly.
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In a large mixing bowl, place the flour. Rub the soft butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Add the heaped teaspoon of salt and mix well.
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Pour the activated yeast mixture and the remaining warm water into the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface. Knead firmly for 5 to 6 minutes until the dough is smooth, elastic, and no longer sticky.
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Lightly grease a large bowl with the sunflower oil. Place the dough inside and turn it once to coat the top. Cover tightly with a damp tea towel or plastic wrap.
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Place the bowl in a warm, draft-free spot for about 1 hour, or until the dough has doubled in size.
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Punch down the dough to release air bubbles. Knead it briefly for about 1 to 2 minutes to redistribute the yeast.
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Divide the dough in half. Shape each half into a loaf and place them into two 2.5 lb loaf tins that have been lightly greased or lined with parchment paper.
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Cover the tins loosely and let the dough rise again in a warm place for 30 to 45 minutes, or until the dough is just domed over the tops of the tins.
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Preheat your oven to 425ðF (210ðC / Gas Mark 7).
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Using a sharp knife or razor blade, cut a shallow slit lengthwise down the center of each loaf, about half an inch deep. Dust lightly with flour.
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Bake for 45 to 55 minutes until the loaves are deep golden brown and sound hollow when tapped on the bottom.
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Remove from tins immediately and cool on a wire rack to prevent the crust from becoming soggy.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1454.2kcal
- % Daily Value *
- Total Fat 27.4g43%
- Saturated Fat 14.0g70%
- Cholesterol 53.8mg18%
- Sodium 5042.6mg211%
- Total Carbohydrate 259.4g87%
- Dietary Fiber 9.2g37%
- Sugars 1.7g
- Protein 34.3g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
