Tricia's Vanilla Bread

READY IN: 1hr 30mins


  • 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.