White Bread Recipe

You’ll Need: 
3.5 cups of bread flour
1/3 cup sugar
1 1/2 tablespoon of salt or adobo
1 cup of warm water (120-130°F)
3 tbsp of butter or olive oil
1 ½ teaspoons of Fleischman's Bread Machine or Rapid Rise Instant Yeast

Prep Instructions
In an ungreased mixing bowl whisk together the dry ingredients, including the instant yeast until well combined. Next, in a separate large bowl, add your warm water (mixing bread is easier if the liquid is on the bottom) and butter/olive oil. Pour the bread mix into the bowl of water. Use your hands or a mixer with a dough hook to mix together thoroughly. After about 5 minutes of mixing, shape dough into a ball. Cover the bowl for 2-3 hours and allow the dough to rise at room temperature. For better results, allow the dough to rise overnight in the refrigerator.

Baking as a Loaf
Lightly oil a bread pan. Take the dough ball and shape it into the bread pan. Cover the pan and allow it to rise for an additional hour. The bread should rise slightly past the top of the bread pan. The longer it rises, the bigger the loaf. Bake at 350°F for about 30 minutes or until golden brown. Let sit for 8-10 minutes, then slice.

Artisan Bread
Put the dough on a floured surface. Cut the dough in half with a sharp knife. Shape into two long oval loaves, braided bread, or twisted bread. For oval shapes, use a bread lame or a sharp knife to cut slits into the top of the bread. You can make a design, or simply 2-3 lines. Cover lightly with plastic wrap for 45 minutes to 1 hour. For softer artisan bread, bake at 360°F for 20-25 minutes, or until golden brown. For a crispy artisan bread, bake at 400°F for 20-25 minutes, or until golden brown. Time is dependent on your oven.