Description
Discover the secrets to perfect homemade bread with our Rapidrise Bread recipe. Learn step-by-step techniques for quick, fluffy loaves that impress every time.
Ingredients
Scale
- 28 ounce (794 g) s bread flour or all purpose (about 5 1/2 cup (1320 ml) s, spooned and leveled)
- 10 grams instant yeast needs to be instant (about 3 teaspoon (15 ml) s)
- 2 ounce (57 g) s sugar 4 Tablespoon (60 ml) s
- 16 ounce (454 g) s warm milk (110 ºF) or water (two cups)
- 1 1/2 teaspoon (8 ml) salt
- 2 ounce (57 g) s melted unsalted butter 1/4 cup (60 ml)
Instructions
- Warm the milk to a temperature between 110ºF and 115ºF.
- In the bowl of your stand mixer, equipped with the dough hook, blend flour, instant yeast, sugar, and the warmed milk for sixty seconds.
- Introduce the salt and melted butter into the mixture.
- If the dough isn’t adhering to the bowl due to the butter, incorporate an additional ¼ cup of flour. Should it continue to not stick, add 1-2 tablespoons of water.
- Continue mixing on speed level 2 for five minutes.
- Afterwards, take a piece of the dough and stretch it with your fingers. If it forms a thin “window” without tearing, the gluten is properly developed and the dough can be shaped.
- Should the window tear, mix for another two minutes.
- On a lightly floured surface, knead the dough for 4-5 turns until it becomes a smooth ball.
- Lightly grease a large bowl with a bit of olive oil.
- Place the dough top side down in the bowl to coat the surface with oil, then turn it over. Drape with a cloth and let it rise in a warm spot for 25 minutes until it doubles in size.
- Set your oven to preheat at 375ºF.
- Cut the dough into two separate loaves, or more if making smaller rolls.
- Allow the loaves to rest for 20 minutes.
- Apply an egg wash to the loaves to achieve a golden brown finish.
- Utilize a sharp knife to create three slashes at a 30º angle on the top of each loaf, approximately ¼ inch deep, to enhance appearance and prevent crust tearing during baking.
- Bake the loaves for 25-30 minutes or until they achieve a golden brown color. Confirm doneness by using a thermometer; the internal temperature should be between 190ºF and 200ºF.
Notes
- Warm milk should be 110ºF to 115ºF to activate yeast properly
- If dough is sticky after butter, add flour gradually for right texture
- Use a thermometer to ensure loaves are 190ºF to 200ºF internally when baked
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: bread flour recipe, instant yeast bread, warm milk dough, melted butter bread, dough rising tips, golden brown loaves
