Basic bread from The King Arthur Baking School: Lessons and Techniques from the Baker's Classroom (page 14) by King Arthur Baking Company

  • unbleached all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • luluinphilly on January 19, 2023

    This is my back-pocket white sandwich bread loaf. (I discovered it first at a King Arthur sour dough class before the pandemic and this is the same recipe.) It is plush and similar in texture and shelf life to milk bread created with tangzhong technique. But- it skips the extra step of cooking the flour and uses starter instead. I find that the starter can be fully fed or discard, as the addition of yeast insures a good rise. You can also adjust the amount of starter if you want exclude instant yeast, and substitute milk for the water and milk powder.

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