White bread in the oven

Ingredients:

• 6-7 tbsp. bakery flour with a high gluten content of 12 - 14%
• 1 cup of milk
• 2 tbsp (30 g) butter
• 1/2 cup warm water
• 2 packages (1 tbsp. or 14 g) of active dry yeast
• 2 tablespoons of sugar
• 1 tbsp. salt
• 1 cup of warm water

Preparation:

1. Basic White Bread Recipe for Beginners

   
   Mix the ingredients to form a dough. This will take 10-15 minutes.
   
   Heat 1 cup milk and 2 tablespoons (30 g) butter in a small saucepan over medium heat. Remove from heat when the butter is melted and set aside to cool.
2. Pour 1/2 cup warm water into a small bowl. Slowly add the yeast, stirring constantly. This will prevent lumps from forming. Set the bowl with the water and yeast mixture aside for about 5 minutes while you work on the next two steps.
3. In a large bowl, combine sugar, salt, and 1 cup warm water. Mix well.
   
   Check the saucepan with the milk and butter. If the contents are warm to the touch, pour the liquid into a larger bowl and stir.
4. Pour the water and yeast mixture into a large bowl. It's important that the dough is warm, not hot. High temperatures (such as heated milk) will destroy the dry yeast, preventing the bread from rising.
5. Begin mixing in the unbleached bread flour (1 cup at a time). By the time you've added 5 cups, the dough will begin to become elastic and difficult to stir with a wooden spoon.
   
   Knead the dough and wait until it rises.
6. Now comes the actual manual part of making the dough. Since there's a risk of getting dirty, don't wear your best clothes and be sure to remove the rings before kneading..
   
   Turn the dough out onto a lightly floured board and begin kneading the dough.
   
   Continue adding flour (a couple of tablespoons at a time) and kneading it into the dough until it's smooth and no longer sticky. The amount of flour you need will depend on many factors, including temperature, humidity, and your home's altitude. You may not use all 6 or 7 tablespoons.
7. Grease a large bowl with butter, shortening, or vegetable oil (the bowl should be 2-3 times larger than the dough ball). Place the dough in the bowl. Turn it over so the top is also greased.
   
   Cover the bowl with a clean kitchen towel and let the dough rise at room temperature until doubled in size (about 1 hour).

8. Kneading and shaping loaves

   
   In the next stages the bread will begin to take on the shape of a loaf..
   
   Press the dough into the bowl. Turn it out onto a floured board and knead out any air bubbles for about 5 minutes.
   
   Divide the dough in half and form each half into a loaf by first rolling it into a rectangle. Roll the dough up like a swiss roll. Seal the seam, hiding it, then pinch and place it seam-side down.

9. Final proofing and baking of bread

   
   "Proofing" is a baking term., which means letting the dough rest for a certain period of time while it rises. This is the final step before the shaped loaves go into the oven..
   
   Grease two loaf pans. If desired, coat them with a thin layer of yellow cornmeal.
   
   Place the loaves in the pans. Cover with a kitchen towel and let the dough rise a second time until doubled in size (about 30 minutes).
10. Preheat oven to 190°C.
    
    Bake the bread for about 45 minutes or until the crust is golden brown. Remove from the oven and turn the loaves out onto a wire rack or a clean kitchen towel. Let the bread cool before slicing.
    
    Recipe white bread with sage.