Soft White Bread

Soft White Bread

Reference: Soft White Bread
Romertopf Recipes

Ingredients :

1 cup warm water (105­-115 degrees F)

1 Tbl. active dry yeast

2 Tbl. plus 2 tsp. white sugar

1 tsp. salt

TBL.  plus 1 tsp. vegetable oil

2 2/3 to 3 cups all­purpose flour (approximately)    


Stir warm water, yeast and sugar in large mixer bowl.  Let stand 5-­10 minutes or until foamy.  Add flour (start with 2 2/3 cups), salt, and oil.  With mixer fitted with dough hook, mix ingredients until dough pulls away from sides of bowl, adding more flour a tablespoon at a time if necessary. Continue to knead in mixer for 5 minutes. Turn dough onto floured surface and knead by hand 1­2 minutes. Place dough in greased bowl, turn to coat top.  Cover with plastic wrap and let rise in warm place until doubled, about 1 hour.   When dough has doubled, punch down and shape into a loaf, place in greased clay bread baker. Let stand, covered lightly with greased plastic wrap, for 30-­45 minutes or until dough nearly reaches the top of the cooker.   Gently remove plastic wrap and place clay baker bread in cold oven, set oven temperature to 350° Fahrenheit and bake 35-­45 minutes.  (cover with foil if necessary to avoid excess browning.

*For a soft crust, brush bread with melted butter after removing from oven.

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