Ingredients
- 1 kg all-purpose flour (or bread flour)
- 20 g instant yeast (about 2 tbsp)
- 20 g sugar (about 2 tbsp)
- 15 g salt (about 2 tsp)
- 50 g unsalted butter or oil (about 3 tbsp)
- 600 ml warm water (approx., add gradually)
- 1 egg (optional, for glaze)
Instructions
- In a large mixing bowl, combine the flour, yeast, sugar, and salt.
- Add the warm water gradually while mixing until a dough begins to form.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Add the butter (or oil) and continue kneading until fully incorporated.
- Place the dough in a greased bowl, cover with a cloth, and let it rise for 1–2 hours, or until doubled in size.
- Punch down the dough, shape into loaves or rolls, and place into greased pans.
- Cover and let rise again for 30–40 minutes.
- Preheat oven to 180°C (350°F).
- Brush the top with beaten egg (optional) for a shiny crust.
- Bake for 30–35 minutes, or until golden brown and sounds hollow when tapped.
- Let cool slightly before slicing.
Would you like me to also give you a softer, milk-bread style version of this recipe (super fluffy, almost like bakery bread)?