Classic White Bread with Single Rise

Classic white bread with single rise © kvalifood.com

White bread with only one rise — double yeast, no resting period. The dough is shaped immediately after kneading, rises once, and is baked. The result is nearly as good as the slow version, but ready in half the time.

Ingredients

Yields 1 loaf

  • 50 g fresh yeast
  • ½ dl lukewarm water
  • 25–50 g butter
  • 2½ dl milk
  • 1 tsp salt
  • 500 g plain flour, to taste

For brushing

  • beaten egg (or milk)

Directions

Make the dough

Dissolve the yeast in the lukewarm water. Melt the butter, pour in the cold milk, then add the mixture to the yeast. Add the salt and flour. Knead the dough thoroughly.

Shape and rise

Shape the dough immediately into a log and place it in a greased loaf tin. Leave to rise in a warm spot for about 20 minutes.

Bake

Heat the oven to 435°F (225°C). Score the top of the loaf with a sharp knife and brush with beaten egg or milk. Bake on the lowest rack for about 30 minutes.

Serving

Leave the bread to cool on a wire rack.

Notes

  • The double amount of yeast compensates for the missing first rise.
  • The bread has a slightly denser crumb than with two rises.
  • You can add 1 dl wheat bran and 1 dl wheat germ to the dough for a coarser version.