How to Make Bread Entirely by Hand
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Recipe Overview
Overview
Making bread entirely by hand can be a rewarding experience, and this recipe showcases just how simple it can be. The dough is enriched with butter, giving it a silky texture that’s perfect for sandwiches or enjoying on its own. The process begins with mixing flour, water, and sugar, followed by the careful incorporation of butter to achieve that desired consistency.
One of the key techniques highlighted in this recipe is the importance of gluten development. By allowing the dough to rest and using the right mixing techniques, you can create a strong gluten network that results in a tender, airy bread. The poke test is a clever way to check if your dough is ready for baking, ensuring that it has risen adequately.
As you shape the dough, the emphasis on creating a smooth surface is crucial for achieving a beautiful final product. This bread not only looks impressive but also has a delightful texture that springs back when squeezed. Whether you’re making it for a family meal or just to enjoy with some butter, this artisan bread recipe is sure to impress.
The final result is a beautifully baked loaf that’s golden brown and ready to be sliced. The aroma that fills your kitchen while baking is simply irresistible, making it a perfect addition to any meal. With this recipe, you’ll find that making bread by hand is not only possible but also incredibly satisfying.
Recipe Details
Steps & Tips
Gather flour, water, fresh yeast, sugar, and butter.
Tip: Weigh your ingredients for a stress-free baking experience.
Add water and sugar to the flour, reserving some water.
Tip: Reserve some water when mixing enriched dough to help gluten develop.
Add vanilla with the eggs to the mixture.
Slowly add butter to the dough as it mixes.
Tip: Mix at a higher speed to help incorporate butter more quickly.
Tip: It's normal for water to sit on top of the dough; it will be absorbed as gluten develops.
Mix the dough until it starts to come together.
Knead the dough by hand to incorporate the remaining ingredients.
Tip: Let the dough rest for 5 minutes to relax the gluten before shaping.
Let the dough rest for 5 minutes.
Shape the dough into a smooth ball.
Place the dough in a bowl and let it ferment for 4 hours.
Divide the dough into portions after fermentation.
Tip: A tight shape with air pockets will help achieve a nice second rise.
Use your hands to round the dough into balls.
Let the shaped dough proof until doubled in size.
Tip: Use the poke test to check if the dough is ready to bake.
Poke the dough to check readiness before baking.
Tip: Cover the dough while proofing to prevent a dry skin from forming.
Apply egg wash to the dough before baking.
Bake the bread in the oven at 375°F for about 20 minutes.
Tip: Look for a golden brown color and an internal temperature around 200°F to determine if the bread is done.
Let the bread cool before slicing.
Slice the bread into thick pieces for serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using fresh yeast adds a creamier flavor compared to dried yeast.
- •The dough should be allowed to rest to develop gluten properly.
- •A poke test can determine if the dough is ready for baking.
- •Proper shaping of the dough helps achieve a nice second rise.
