Crusty White Loaf

This is a basic white bread that has countless uses.

"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008.

Crusty White Loaf

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    3 cups bread flour 1 tsp sugar
    1 1/2tsp instant yeast 1 tbsp vegetable or olive oil
    1 1/4 tsp salt 1 2/3 cups tepid water, as needed


    Prep: 35 min Total: More than 60 min
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    • 1

      Stir the flour, yeast, salt, and sugar together in a large bowl. Make a well in the center and pour in the oil. Stir in as much of the water as needed to make a soft dough.

    • 2

      Knead on a lightly floured work surface about 8 minutes, until smooth and elastic. Shape into a ball. Turn into a large oiled bowl, and turn to coat. Cover with plastic wrap. Let stand in a warm place about 1 hour, or until doubled in volume.

    • 3

      Oil and flour the inside of a 9 × 5in (23 × 13cm) loaf pan, and tap out the excess flour. Punch down the dough. Shape it into a rough rectangle to fit the pan and place in the pan. Cover with plastic wrap and let stand about 30 minutes, or until almost doubled in volume.

    • 4

      Preheat the oven to 425°F (220°C). Dust the top of the loaf with flour. Cut a shallow slash down the center of the loaf. Bake for 20 minutes. Reduce the oven temperature to 400°F (200°C) and bake for 20 minutes more until the loaf sounds hollow when removed from the pan and tapped on the bottom. Transfer to a wire rack and let cool.

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