Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This recipe is used for basic bread making. Replace whole wheatflour with bread flour and you can make a variety of white breads.

Ingredients Nutrition


  1. Sprinkle the yeast over 1 1/4 cups water at about 70 degrees.
  2. Leave to dissolve about 5 minutes.
  3. Mix flour and salt together in a bowl.
  4. Make a well in the center of the mixture and pour the disolved yeast mixture into the well.
  5. Stir the mixtures together using your fingers in a circular motion.
  6. As dough forms, knead it with the heel of your hand, either in the bowl or on a lightly floured surface.
  7. Add remaining water as needed.
  8. Knead until dough is elastic.
  9. Let relax (rise) until doubled in size.
  10. Once the dough has relaxed and doubled in size, lightly punch down the dough.
  11. Form a ball and let relax.
  12. To know when dough has relaxed enough, press one finger into it.
  13. If the finger impression stays, the dough has relaxed long enough.
  14. If the impression doesn't stay, it hasn't relaxed long enough.
  15. Shape the dough into a long loaf.
  16. Turn the dough over into a cup of flour spread on the countertop.
  17. Let rise until double in size.
  18. Carefully turn dough over and place on cookie sheet.
  19. Cut five diagonal slashes, each about 1/4 inch deep, across the top of the loaf.
  20. Bake at 425 degrees until golden brown, about 30 minutes.
  21. To check, remove loaf from pan.
  22. Holding it with a towel over your hand, tap the bottom of the loaf.
  23. If there is a hollow sound it is done.
Most Helpful

it was my first time making bread and I thought I'd try your recipe. However, I'm pretty sure there was some kind of typo in the flour amounts because when I mixed it all together, it was a BATTER--I think I had a mini panic attack. I had to add about double the stated amount of flour to make it into bread dough. The resulting bread was quite nice, though.