Traditional Yeast Bread

Traditional yeast bread is a simple loaf of white bread made from flour, water, yeast, and salt. It has a tender crumb, a golden crust, and a mild, slightly sweet flavor. The key is letting the dough rise twice so the yeast develops flavor and the gluten builds strength to hold the gas bubbles.

Ingredients for Traditional Yeast Bread

All-purpose flour gives the bread structure and creates the crumb. Warm water activates the yeast and hydrates the flour. Active dry yeast ferments the dough and creates rise. Salt seasons the bread and slows fermentation so the dough rises evenly. Butter adds richness and keeps the crumb soft as it cools.

Why This Traditional Yeast Bread Works

The dough starts with warm water and yeast, which activate the living cells in the yeast. As the dough rests and you knead it, the gluten strands link together and trap the gas bubbles the yeast produces. This first rise, called bulk fermentation, takes about an hour and builds most of the flavor.

After you shape the dough into a round, it rises again in the pan. This second rise, called proofing, makes the loaf light and airy. When the oven heat hits the dough, the yeast dies and the gas expands one last time before the crust sets, creating the final rise called oven spring.

The bread is done when the crust is deep golden and the inside registers 190 to 210°F on an instant-read thermometer. Cooling on a wire rack lets the crumb set so you can slice it without tearing.

Mistakes To Avoid

Yeast that is dead or too old will not make the dough rise, so check the expiration date and bloom it in warm water before mixing. If the yeast does not foam and bubble within five minutes, throw it out and start over with fresh yeast.

Under-kneading makes a dense crumb with large irregular holes because the gluten is not strong enough to hold small, even bubbles. Knead by hand for at least eight minutes or use a stand mixer so the dough becomes smooth and elastic.

Over-proofing makes the dough collapse and the bread dense and sour, because the gluten breaks down and the yeast has eaten all the sugar. Stop proofing when the dough springs back slowly, not when it stays flat or deflates.

Slicing while the bread is still hot traps steam inside and makes the crumb gummy. Cool the bread on a wire rack for at least one hour before slicing.

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Ingredients

• 3 cups (390 grams) all-purpose flour
• 1 1/4 cups warm water, 110 to 115°F (43 to 46°C)
• 2 1/4 teaspoons active dry yeast
• 2 teaspoons salt
• 2 tablespoons butter, softened

Step-by-step Instructions

1. Combine warm water and yeast in a small bowl and let sit for 5 minutes. The mixture should foam and smell yeasty, which means the yeast is alive.
2. Pour the yeast mixture into a stand mixer bowl. Add flour, salt, and softened butter.
3. Fit the mixer with the dough hook and mix on low speed for 2 minutes to combine, then increase to medium-low speed and knead for 8 to 10 minutes until the dough is smooth, elastic, and barely sticky.
4. Form the dough into a round, place it in a lightly oiled bowl, cover with a damp towel, and let rise at room temperature for 1 hour until nearly doubled and the dough springs back slowly when poked.
5. Turn the dough out onto a lightly floured surface and shape it into an oval about 8 inches long. Place it seam-side down in a lightly oiled 9×5 inch loaf pan.
6. Cover the pan with a damp towel and let the dough proof at room temperature for 45 to 90 minutes until it rises 1 to 2 inches above the rim and springs back slowly when poked.
7. Preheat the oven to 425°F (220°C) with a rack in the center position. Place a baking pan on the oven floor to preheat.
8. Score the top of the loaf with a sharp knife, making a 1/4 inch deep cut down the length. Pour 1 cup of boiling water into the baking pan on the oven floor to create steam.
9. Place the loaf pan in the preheated oven and bake for 30 to 35 minutes until the crust is deep golden brown and the bread registers 190 to 210°F on an instant-read thermometer in the center.
10. Remove the loaf from the pan and cool on a wire rack for at least 1 hour before slicing.