Farmhouse White Bread
Two plain loaves of soft white bread made from prairie hard wheat flour.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Two loaf tins
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 2 g
- carbs
- 28 g
- protein
- 5 g
- calories
- 150
Instructions
- 1
Mix everything into a shaggy dough and let it sit 10 minutes.
- 2
Knead for 10 minutes until smooth and elastic — the dough should pull back when stretched.
- 3
Rise covered until doubled, about 75 minutes.
- 4
Knock back, divide in two, shape into tight loaves and set in buttered tins.
- 5
Rise again until the dough crowns 2 cm above the rim, about 45 minutes.
- 6
Bake at 200C for 30-35 minutes until deep brown and hollow-sounding underneath.
- 7
Turn out onto a rack immediately and butter the tops for a soft crust.
Chef's tips
Prairie hard wheat flour absorbs more water than soft flours; add another 30 ml if the dough feels stiff.
Ingredient substitutions
- milk powder → replace 120 ml of the water with milk
Storage
3 days in a bread bag; freezes well sliced.
Common mistakes to avoid
- •Over-flouring during kneading
- •Baking before the second rise finishes
Serving suggestions
Cooked Farmhouse White Bread?
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