Tiffany Haney
Making bread at home is a rewarding experience, and with a few simple ingredients and techniques, you can create delicious, freshly baked loaves. One popular method is to use a bread pan, which gives your bread structure and a familiar rectangular shape. The process begins with preparing the dough, which typically includes yeast, water, sugar or honey, salt, oil, and flour. After mixing and kneading the dough, it's time to shape it into a loaf. This involves a series of folds and rolls to create a uniform shape that fits snugly into your bread pan. The dough then rises, either at room temperature or in the fridge, before being baked in the oven. The baking process can be enhanced by adding steam, which creates a crispy crust. Finally, the bread is cooled, brushed with butter, and enjoyed!
| Characteristics | Values |
|---|---|
| Ingredients | Yeast, water, sugar or honey, salt, oil, and flour |
| Bowl or stand mixer | Large bowl or stand mixer |
| Flouring the dough | Lightly flour the dough and the work surface |
| Kneading the dough | Switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and bouncy |
| Refrigerating the dough | Place the dough in a large airtight container and refrigerate for up to one day |
| Shaping the dough | Roll the dough into a long, loaf-like shape, seal the seam, and fold the ends over |
| Bread pan | 9x5-inch loaf pan or 8 1/2 x 4 1/2-inch loaf pan |
| Greasing the pan | Butter, shortening, or cooking spray |
| Rising time | 30 minutes or until the dough has doubled in size |
| Baking temperature | 350° F (175° C) |
| Baking time | 30-40 minutes |
| Cooling | 10-15 minutes in the pan, then overturn and cool on a rack or towel |
| Storage | Store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator |
| Freezing | Wrap tightly and freeze for up to 3 months |
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Prepare the dough
To prepare the dough, you will need a large bowl or stand mixer, yeast, water, sugar or honey, salt, oil, and flour. You should also have a bread pan, rolling pin, and butter or cooking spray ready for later.
Start by adding the yeast, water, and a pinch of sugar or honey to the bowl or stand mixer. Allow this to rest for 5-10 minutes until foaming and bubbly. This step is called "proofing" the yeast to ensure it is active. If it doesn't foam, discard the mixture and start over with fresh yeast.
Once proofed, add the remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine, and then add another cup of flour, continuing to mix. With the mixer running, gradually add more flour (1/2 cup at a time) until the dough starts to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger without being overly sticky. Add a little extra flour if needed.
If you are kneading the dough by hand, turn it out onto a lightly floured surface. Use some of the additional 1/2 cup of flour to prevent sticking. If using a stand mixer, switch to the dough hook and knead at medium speed for about 7 minutes, until the dough is smooth, elastic, and bouncy. If the dough is not forming a ball, add a small amount of the additional flour until it does.
Place the dough in a lightly greased bowl and cover with plastic wrap or another airtight cover. Let the dough rise at room temperature until it has doubled in size, which should take about 1 to 2 hours. If your kitchen is cold (below 65°F), place the bowl in your turned-off oven with the light on.
Once the dough has risen, gently deflate it and cut it in half. Pat each half into a rough 6” x 8” oval. Working with one piece at a time, fold the dough like a business letter: take one short side and fold it into the center, then fold the other short side over it. Now, roll the dough into itself to form a long, loaf-like shape.
To seal the loaf, pinch the seam closed with your fingers. If the seam doesn't stay closed, wet it with water and pinch it again. Fold one end of the bread over the seam and pinch it closed, using water again if needed. Repeat this "fold and pinch" step on the other end of the loaf. Finish shaping the dough by pushing on the ends so that it will fit inside your bread pan.
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Shape the dough
Shaping bread dough is a personal preference, but there is a basic technique for forming a traditional rectangular loaf of bread. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky.
First, lightly flour the top of your dough on the work surface. Use a bench knife and your hand to flip the round over. Fold the bottom up to the middle, then fold each side, left and right, over to the other to form an open envelope in front of you. Grab the top and fold it up and down to just above the middle. Using both hands, grab the new top and gently roll it down into a long tube. You can now top the bread dough by rolling it on a towel spread with oats, seeds, or other toppings.
Your loaf roll now needs to be sealed. This is done by pinching the seam closed with your fingers. If the seam is not staying closed, wet it with water and pinch it again. To further secure the shape, fold one end of the bread over the seam and pinch it closed. Repeat this on the other end of the loaf. Roll the loaf over so that the seam is on the bottom. Finish shaping the dough by pushing on the ends so that it will fit inside your bread pan.
If you are making a freeform loaf, you can skip the previous step and simply finish shaping the dough by hand. You can also use a rolling pin to roll out the dough and form it into a long, loaf-like shape.
Once your dough is shaped, place it into a greased bread pan. If you are using a standard loaf pan, an 8-1/2" x 4-1/2" x 2-3/4" pan will have a volume of about 88 cubic inches. A 10" x 5" x 3" oversized pan will have a volume of about 128 cubic inches. You can also adjust the size of your loaf by scaling the ingredients. For example, to scale up a recipe for an 8-1/2" x 4-1/2" loaf to fit a 10" x 5" pan, multiply the quantities of ingredients by 1.3 or 1.45.
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Let the dough rise
Letting the dough rise is a crucial step in the bread-making process. The ideal temperature for yeast to grow and develop flavour is 75°F to 78°F (24°C to 26°C). At this temperature, yeast has enough time to develop flavour while keeping the process timely. Professional bakeries often use temperature-controlled "cabinets" called retarders to let the dough rise first in a cool environment and then at warmer temperatures before baking.
If you are not using a temperature-controlled cabinet, there are other ways to create a warm environment for your dough to rise. One method is to use your oven. However, since you will need to preheat your oven before baking, you can try boiling a couple of cups of water in your microwave oven, waiting a few minutes, and then placing your uncovered bowl of dough inside with the door closed. The interior temperature of your microwave will start in the mid- to low-80s°F and gradually decrease over the next hour, providing an ideal rising environment.
Another option is to use a dough rising bucket or another straight-sided vessel to easily measure if your dough has doubled in volume. For the second rise, many recipes recommend baking once the dough has reached 1 inch over the lip of the pan. You can also use the "poke test" to check if your dough is ready. Lightly flour your finger and poke the dough down about 1 inch. If the indentation remains, your dough is ready to bake.
If you are making a sandwich bread, you can let the dough proof in a greased loaf pan, alternating between proofing and folding, and then let it rest on the counter for 15-30 minutes before placing it in the oven. You can also cover the dough with greased plastic wrap and let it rise for 45 minutes to an hour, or until the dough is 1 inch above the loaf pans.
Finally, you can wrap the tin in food-safe plastic bags and let the dough proof overnight in the fridge. This will help to prevent a thick crust from forming on the dough, which can inhibit optimal rise.
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Bake the bread
Now that your dough has been shaped and placed into a greased bread pan, it's time to bake! Cover the pan with a clean towel and let the dough rise until it has doubled in size, which should take around 30 minutes to an hour. You'll know it's ready when you poke it gently with your finger and the indentation remains.
Before you start baking, preheat your oven to 350° F (175° C). If you want an extra-crusty crust, preheat your oven to 450° F and place an empty cast-iron frying pan on the lowest rack. Just before putting your bread in the oven, pour a cup of boiling water into the frying pan and shut the oven door quickly to trap the steam inside.
Bake your bread for 20 to 40 minutes, depending on your oven and the size of your loaf. You'll know it's done when the crust is golden brown and the loaf sounds hollow when tapped on the bottom. The interior temperature of the bread should be at least 190° F. Turn off the oven and crack the door open, letting the bread sit inside for another 5 minutes to keep the crust crisp.
Remove the bread from the oven and cool it in the pan for 10 to 15 minutes. Then, overturn the pan and place the loaf on a cooling rack or folded towel to finish cooling. It's best to let the bread cool down before slicing into it, as cutting into hot bread can negatively affect its texture.
Enjoy your freshly baked bread!
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Cool the bread
Once your bread is baked, remove it from the oven and let it cool. Place the loaf seam-side down on a wire rack to cool for at least 15 minutes before slicing. The longer you can leave it, the better, as this will improve the texture of the bread. If you can resist, leave it to cool for several hours.
You can brush the top of the loaf with butter or oil to create a softer crust. Alternatively, you can brush the loaf with an egg wash before baking to create a golden, glossy crust.
If you plan to freeze the bread, it's important to let it cool completely before wrapping and freezing. You can freeze the bread in slices or as a whole loaf. If you're freezing a whole loaf, it's best to wrap it in a freezer-safe bag. Bread can be frozen for up to three months.
To thaw frozen bread, leave it at room temperature on the countertop, or leave it overnight in the refrigerator.
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Frequently asked questions
First, prepare the dough. In a large bowl or stand mixer, add yeast, water, and a pinch of sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly.
Add the remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. Add another cup of flour and mix again. With the mixer running, add more flour, 1/2 cup at a time, until the dough pulls away from the bowl.
Lightly flour the dough on the work surface. Use a bench knife and your hand to flip the round over. Fold the bottom towards the middle, then fold each side over to form an envelope. Grab the top and fold it down to the middle, then grab the new top and gently roll it into a long tube.
Drop the dough into a greased bread pan. Cover the pan with a clean towel and let the dough rise until doubled in size, typically for about 30 minutes.
Preheat the oven to 350°F (175°C). Bake the bread for about 30-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped. Brush the top with butter and allow to cool before slicing.
