This comes our way via Alexandra’s Kitchen. It’s easy, fast and satisfying to make. She’s also got a version made with 50% whole wheat, instructions for baking in loaf pans if you prefer sliced sandwich bread, and suggestions on adding toppings, making it with gluten free flour, etc.
I’ve listed the ingredients so you can have them at the ready, then follow along in the video linked below. Link to full written recipe here.
- 4 cups (512 g) all-purpose or bread flour
- 2 teaspoons (10 g) salt
- 2 cups (454 g) lukewarm water (made by mixing 1.5 cups cold water with 0.5 cup boiling water)
- 2 teaspoons (8 g) sugar
- 2 teaspoons (8 g) instant yeast
- room temperature butter, about 2 tablespoons