This process gives the yeast time to dissolve and activate. The water should be warm to the touch, but not hot. Stick your finger in it before adding the yeast—if you can’t leave your finger in there for a few seconds, the water is too hot and needs to cool down a bit more.
For this recipe, you can use any type of milk. Keep in mind that if you use something like vanilla almond milk, your loaves will take on some of that flavor. It’s a great idea to use a digital scale when baking bread if you have one. It helps you measure exactly the right amount of each ingredient. [3] X Research source
It’s okay if not all the sugar, salt, or yeast have dissolved. They’ll incorporate during the kneading process.
If you don’t have a digital scale, use the spoon-and-level method. Instead of dipping the measuring cup into the flour, which can overly-compress it and add more to your recipe than you need, spoon the flour out of the bag into the measuring cup, then level it off with the back of a clean knife. [6] X Research source
Don’t put your flour away just yet! Once you get to the kneading process, you may need to add a little more to get your dough to the right consistency. Shaggy dough is mixed well so there aren’t any visible dry spots of flour, but it won’t look like a smooth, round ball yet.
Test the dough by poking it. If it springs back, it’s good to go! If it doesn’t, knead it for another minute before testing it again. If the dough sags through your fingers when you pick it up, that’s another sign that it’s not ready yet. It should hold its shape pretty well. [10] X Research source
At the end, the dough should spring back when you poke it. [12] X Research source If you need to, let the dough rest for 5 minutes after adding some extra flour. This gives the flour time to absorb moisture from the dough, making it easier to handle.
If you used a stand mixer, wash and dry that same bowl and use it for your proofing process to make fewer dishes for yourself. When you use yeast in a recipe, the dough is going to rise and spread. The yeast essentially eats the flour and releases carbon dioxide, creating air bubbles and making your dough rise. [14] X Research source At the end of this process, the dough should not spring back when it’s poked. If it does, it needs more time. [15] X Research source Keep in mind that bread rises faster in a warm environment and slower in a cool one. If your kitchen is super cold, you could even turn your oven on low and set your dough nearby. [16] X Research source
A bench scraper is a baker’s tool used to cut and manipulate all different kinds of doughs. [18] X Research source
When you divided the dough and formed the balls, you created a little bit of tension in the dough. Letting the dough relax releases that tension, which means it’ll be easier to do your final shaping. Easier shaping equals better bread![20] X Research source
You could also use 9 by 5 in (23 by 13 cm) pans. [22] X Research source
The folding technique here is similar to how you would fold a letter.
Your loaves will look much more professional with closed seams.
This entire process creates surface tension so that the loaves rise well and keep their shape.
If you use larger pans, the dough will rise to be about level with the tops of the pans rather than peeking over the top.
For an easy variation on this classic recipe, brush the top of the scored dough with beaten egg white and sprinkle sesame seeds overtop. [29] X Research source
If you forget to reduce the temperature, do it as soon as you think of it.
You could also use an instant-read thermometer to check the internal temperature. It should read 195 °F (91 °C) when the bread is done. [33] X Research source Wear oven mitts when handling the hot pans and bread!
You’ll at least get to enjoy the smell of your bread while it’s baking and resting, even if you have to wait to eat it.
