Prep 1 hr
Cook 30 mins
My sister's idea. A simple bread with a touch of vanilla for flavor - great for bread puddings, French toast, and cinnamon toast - or just by itself.
- 240 g water (1 cup, 1 tablespoon lukewarm water)
- 400 g flour (3 cups, 2 tablespoons)
- 2 tablespoons sugar
- 8 g table salt (rounded teaspoon)
- 6 g yeast (instant or bread machine yeast)
- 1 teaspoon vanilla extract
- Mix all ingredients in a large bowl using a spoon wetted frequently. Mix well until all of the flour is wetted.
- Tip the dough out onto a slightly floured counter and knead until uniformly mixed (about 3 to 4 minutes).
- Place dough in an oiled container that is straight sided or graduated as in a measuring container.
- After 10 minutes, remove the dough to an oiled counter and stretch and fold it envelope-style, top to bottom and side to side. Return to the container.
- After 10 more minutes, repeat the stretching and folding and return to the container, noting the volume of the dough.
- Cover the container and allow to double in volume (20 to 30 minutes).
- Tip the dough out onto the counter and gently spread the dough into a rectangle no wider than a medium bread loaf pan. Roll the dough into a cylinder as long as the loaf pan and seal the seams. Oil the pan and place the dough into the pan seam down.
- Cover the pan with oiled plastic and let proof until dough is nearly doubled in volume (usually about 1 inch above the lid of the pan).
- Preheat the oven to 400 degrees F.
- Bake the loaf in the center of the oven for about 30 minutes, turning the pan half way during the bake for even baking.
- The bread is fully baked when the internal temperature is 190 to 210 degrees and top crust is browned.
- Remove the loaf from the oven and the loaf pan and cool on a rack for about 30 minutes before slicing.