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Dorothy Thomas

Bread Flour Recipe

A simple yet perfect loaf of homemade bread with a crisp crust and soft, airy interior. This recipe uses bread flour for optimal gluten development, ensuring a chewy texture and excellent rise. Ideal for sandwiches, toast, or enjoying fresh with butter.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 1 12
Course: Bread, Side Dish
Cuisine: American, European
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 500g (4 cups) Bread flour High-protein for better rise
  • 300ml (1¼ cups) Warm water 105–110°F (40–43°C)
  • 7g (2¼ tsp) Active dry yeast Or instant yeast
  • 10g  (2 tsp) Salt Fine sea salt preferred
  • 15g  (1 tbsp) Honey or sugar Optional, for slight sweetness
  • 15ml (1 tbsp) Olive oil For dough elasticity

Equipment

  • Large mixing bowl
  • Stand mixer (optional, with dough hook)
  • Kitchen scale (for precise measurements)
  • Loaf pan or Dutch oven
  • Parchment paper

Method
 

  1. In a bowl, mix warm water, yeast, and honey. Let sit for 5–10 minutes until frothy.
  2. Add bread flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
  3. Knead by hand (10 minutes) or with a stand mixer (5–7 minutes) until smooth and elastic.
  4. Place dough in a greased bowl, cover with a damp cloth, and let rise for 1–2 hours until doubled.
  5. Punch down dough, shape into a loaf, and place in a greased pan or on parchment. Cover and rise for 30–45 minutes.
  6. Preheat oven to 375°F (190°C). Bake for 25–30 minutes until golden and hollow-sounding when tapped.
  7. Let cool on a wire rack for at least 30 minutes before slicing.

Notes

  • Storage: Keep in an airtight bag for 3 days or freeze for up to 3 months.
  • Substitutions: All-purpose flour can be used but may yield a denser loaf.
  • Tip: For a crustier loaf, bake in a preheated Dutch oven with the lid on for the first 20 minutes.