The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Basic white bread

bobkay1022's picture

Basic White bread

March 19, 2011 - 9:02am -- bobkay1022

This bread is from a recipe of Baking by James Peterson.

Easy bread to make.  I did not do a pan loaf as I like a nice full crust.

Very moist crumb and a crispy crust. Baked on a Stone. I sprayed with water 3 times 30 second intervals. Enough oven spring so that it did not explose.

alabubba's picture

This is my first blog entry here on TFL so here goes:

It started out like most weeks. I knocked out a couple loves of basic white bread on Monday.

My scale arrived from on Tuesday along with my new solder sucker and I was anxious to try it out but didn't want to get too much bread on the counter so I decided to wait. Wed completely got away from me and I didn't even cook dinner (McDonalds to the rescue) so along came Thursday and I decided to convert my usual recipe from cups to weight.


I also made a large batch of Portuguese sweet bread using a recipe from this thread (holds99)

On the upper left is the basic white loaf, all the rest is from the sweet bread recipe. (Note, I did not double the recipe. It makes a bunch of dough.


I baked a loaf of basic white again on Friday, using some Seal of Minnesota Flour that one of the grocery stores in my neck of the woods decided to carry in #50 bags (for $16.00) and it was FAB.

I usually use walmart brand cheep AP. I would post pics but we ate the evidence. Will post pics of the next loaf. I had about 20 percent more rise and the crust and crumb rival Wonder Bread! It didn't make it past breakfast the next morning.

So Saturday rolls around and my daughter (20yo) decided she wanted my wife's French Onion Soup. And she wants it in a bread bowl. (I love a challenge)

So I have been wanting to try a version of Ruchbrot (from this thread)


What I came up with was this:

650g Whole Wheat Flour

150g Rye flour

200g AP flour

650 ml water (100° f)

2-1/2 tsp yeast

2-1/2 tsp salt

--1 egg for wash--



Mix everything together in a large bowl. knead everything together into a smooth dough. Let rise until doubled. Form the dough into small boules. Preheat oven to 450 ° f-475 ° f. Wash with the egg to help seal the crust. Let rise until almost doubled and bake for about 25 minutes until done. Internal temp of 195° f


I let them cool and sliced the tops off, pulled the guts out and filled. They held up beautifully, No leaks at all. even after 6 hours, no leaks.

Oh, and did I mention the bread was YUM, Earthy, Hearty, and robust.



JoeV's picture

Basic White Bread

April 4, 2009 - 8:00am -- JoeV

I've started baking for Easter brunch. Here are 2 loaves 1-1/2# and 3 loaves 1# each. These are made with my Basic White Bread recipe posted on my website. Feel free to try it. They are made with Montana Sapphire unbleached flour.I'll freeze them and thaw them on Saturday, then cut them when they are ready to make toast for the 18 people who will be at the brunch. I'll probably have 8-10 loaves of bread for this crowd.



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