Homemade Mold Bread

Prep Time: 20 minutes First Rise: 1 hour Second Rise: 40 minutes Bake Time: 30–35 minutes Cooling Time: 1 hour Total Time: Approximately 3 hours 5 minutes Servings: 12 slices Difficulty: Easy Ingredients 3½ cups (420 g) bread flour 2¼ teaspoons (1 packet) active dry yeast 1¼ cups (300 ml) warm water (105–110°F / 40–43°C)

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough whisk
• Clean work surface
• 9×5-inch loaf pan
• Kitchen towel or plastic wrap
• Wire cooling rack
• Instant-read thermometer (optional)

Ingredients

• 3½ cups (420 g) bread flour
• 2¼ teaspoons (1 packet) active dry yeast
• 1¼ cups (300 ml) warm water (105–110°F / 40–43°C)
• 2 tablespoons granulated sugar
• 1½ teaspoons salt
• 2 tablespoons unsalted butter, softened
• 1 tablespoon melted butter (optional, for brushing)

Instructions

Step 1: Activate the Yeast

1. In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for 5–10 minutes until it becomes foamy. This indicates that the yeast is active and ready to use.

Step 2: Mix the Dough

1. Add the softened butter and salt to the yeast mixture. Gradually stir in the bread flour, one cup at a time, until a shaggy dough forms. The dough should be soft and slightly tacky but not overly sticky.

Step 3: Knead the Dough

1. Transfer the dough to a lightly floured surface. Knead for 8–10 minutes , or until the dough becomes smooth, elastic, and springs back when gently pressed. If using a stand mixer fitted with a dough hook, knead on medium speed for about 6 minutes .

Step 4: First Rise

1. Lightly grease a clean bowl and place the dough inside, turning it once to coat the surface. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour , or until doubled in size.

Step 5: Shape the Loaf

1. Punch down the risen dough to release excess air. Transfer it to a lightly floured surface and shape it into a rectangle. Roll it tightly into a loaf, pinching the seam closed. Place the dough seam-side down into a greased 9×5-inch loaf pan.

Step 6: Second Rise

1. Cover the loaf loosely and let it rise for 35–45 minutes , or until it has risen about 1 inch above the rim of the pan.

Step 7: Bake

1. Preheat your oven to 375°F (190°C) .
2. Bake the bread for 30–35 minutes , or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. For the most accurate results, the internal temperature should reach 190–200°F (88–93°C) .
3. If desired, brush the top with melted butter immediately after baking for a softer, glossy crust.

Step 8: Cool

1. Remove the bread from the pan and place it on a wire rack. Allow it to cool for at least 1 hour before slicing. Cooling helps the crumb set properly and prevents the bread from becoming gummy.

Notes

Store cooled bread in an airtight container or bread bag at room temperature for up to 4 days . Avoid refrigerating the bread, as it can dry out more quickly.

Nutrition

Calories: 170 · Protein: 5 g · Fat: 3 g · Carbohydrates: 31 g · Saturated Fat: 1.5 g · Fiber: 1 g · Sugar: 2 g · Sodium: 290 mg