Perfect for beginners! This basic bread stays fluffy even after a day, and hand-kneading makes it so satisfying to make! ♡
Ingredients
8 servings- Bread flour200g
- Sugar30g
- Dry yeast3g
- Milk150g
- Unsalted butter20g
- ★Salt3g
- ★Spray oilto taste
- ★Parchment paper1 sheet
Directions
120 min- 1
If using milk in summer, use it cold. Otherwise, warm it in the microwave for 20-40 seconds until it reaches 25-30°C.
- 2
Heat the unsalted butter in the microwave for 20 seconds to soften it.
- 3
In a bowl, add 200g bread flour, 30g sugar, 3g dry yeast, and 3g salt in order. Place the sugar and yeast close together, and keep the salt separate.
- 4
Pour the warmed 150g milk over the yeast and mix everything together with a rubber spatula.
- 5
Transfer to a work surface and knead by pushing the dough away with the heel of your hand, then folding it back toward you. Repeat this motion.
- 6
If the dough is sticky, gather it with a dough scraper first, then continue kneading by hand.
- 7
After 5-10 minutes of kneading, the dough will gradually become more cohesive.
- 8
Add the softened 20g unsalted butter and continue kneading. It may be sticky at first, but keep going and it will come together nicely.
- 9
Once somewhat combined, hook your fingers under the dough, lift it up, slap it on the surface, then fold it over. Repeat this motion.
- 10
By repeatedly slapping and stretching, the dough will become smooth.
- 11
The dough is ready when you can stretch it thin without it tearing, and you can see your fingers through it. If it breaks easily, keep kneading.
- 12
When it reaches the translucent stage, shape it into a ball by pulling the surface taut. Seal it well, place it in an oiled bowl, cover with plastic wrap, and let it undergo the first rise.
- 13
For the first rise, use room temperature during warm seasons or the oven's fermentation function during cold seasons. It will take 40-50 minutes to double in size.
- 14
Check if fermentation is complete by poking your floured index finger into the dough up to the first knuckle. If the hole doesn't spring back, fermentation is done.
- 15
Transfer to the work surface, gently press out the gas, divide by weight, and round each piece.
- 16
Cover with a damp towel and let rest for 15 minutes (bench time). While resting, line the baking sheet with parchment paper.
- 17
Roll out with a rolling pin to a 10cm circle, then fold the dough inward slightly in the order: top, bottom, right, left.
- 18
Once square-shaped, fold the corners toward the center in the same way, sealing so the surface is smooth.
- 19
Place on the baking sheet, cover with a damp towel, and let undergo the second rise. Using the oven's fermentation function at 35°C takes about 30 minutes. Room temperature fermentation is also possible.
- 20
The dough is ready for baking when it has increased in size noticeably. Be careful not to let the dough dry out.
- 21
Preheat the oven to 200°C before the second rise is complete. Once fermentation is finished, lower the temperature to 180°C and bake for 10-12 minutes.
- 22
Even if the top isn't browned, if the bottom is golden, the bread is done.
- 23
The baked bread will be very fluffy, so handle it gently.
Tips
The key is to knead the dough thoroughly until it reaches the translucent stage. If the dough is too stiff, especially during dry seasons, gradually add small amounts of milk to adjust the consistency.
Nutrition
Per serving- Calories280 kcal
- Protein8.5 g
- Fat4 g
- Carbs50 g
- Sodium0.5 g
Perfect for beginners! This basic bread stays fluffy even after a day, and hand-kneading makes it so satisfying to make! ♡
Ingredients
8 servings- Bread flour200g
- Sugar30g
- Dry yeast3g
- Milk150g
- Unsalted butter20g
- ★Salt3g
- ★Spray oilto taste
- ★Parchment paper1 sheet
Directions
120 min- 1
If using milk in summer, use it cold. Otherwise, warm it in the microwave for 20-40 seconds until it reaches 25-30°C.
- 2
Heat the unsalted butter in the microwave for 20 seconds to soften it.
- 3
In a bowl, add 200g bread flour, 30g sugar, 3g dry yeast, and 3g salt in order. Place the sugar and yeast close together, and keep the salt separate.
- 4
Pour the warmed 150g milk over the yeast and mix everything together with a rubber spatula.
- 5
Transfer to a work surface and knead by pushing the dough away with the heel of your hand, then folding it back toward you. Repeat this motion.
- 6
If the dough is sticky, gather it with a dough scraper first, then continue kneading by hand.
- 7
After 5-10 minutes of kneading, the dough will gradually become more cohesive.
- 8
Add the softened 20g unsalted butter and continue kneading. It may be sticky at first, but keep going and it will come together nicely.
- 9
Once somewhat combined, hook your fingers under the dough, lift it up, slap it on the surface, then fold it over. Repeat this motion.
- 10
By repeatedly slapping and stretching, the dough will become smooth.
- 11
The dough is ready when you can stretch it thin without it tearing, and you can see your fingers through it. If it breaks easily, keep kneading.
- 12
When it reaches the translucent stage, shape it into a ball by pulling the surface taut. Seal it well, place it in an oiled bowl, cover with plastic wrap, and let it undergo the first rise.
- 13
For the first rise, use room temperature during warm seasons or the oven's fermentation function during cold seasons. It will take 40-50 minutes to double in size.
- 14
Check if fermentation is complete by poking your floured index finger into the dough up to the first knuckle. If the hole doesn't spring back, fermentation is done.
- 15
Transfer to the work surface, gently press out the gas, divide by weight, and round each piece.
- 16
Cover with a damp towel and let rest for 15 minutes (bench time). While resting, line the baking sheet with parchment paper.
- 17
Roll out with a rolling pin to a 10cm circle, then fold the dough inward slightly in the order: top, bottom, right, left.
- 18
Once square-shaped, fold the corners toward the center in the same way, sealing so the surface is smooth.
- 19
Place on the baking sheet, cover with a damp towel, and let undergo the second rise. Using the oven's fermentation function at 35°C takes about 30 minutes. Room temperature fermentation is also possible.
- 20
The dough is ready for baking when it has increased in size noticeably. Be careful not to let the dough dry out.
- 21
Preheat the oven to 200°C before the second rise is complete. Once fermentation is finished, lower the temperature to 180°C and bake for 10-12 minutes.
- 22
Even if the top isn't browned, if the bottom is golden, the bread is done.
- 23
The baked bread will be very fluffy, so handle it gently.
Nutrition
Per serving- Calories280 kcal
- Protein8.5 g
- Fat4 g
- Carbs50 g
- Sodium0.5 g
Tips
The key is to knead the dough thoroughly until it reaches the translucent stage. If the dough is too stiff, especially during dry seasons, gradually add small amounts of milk to adjust the consistency.