This recipe can be used to make French bread, French rolls, sandwich bread, soft dinner rolls, hamburger buns, pita bread, and whole wheat bread.
French bread or rolls:
15 (3 cups) ounces bread flour
2 1/4 teaspoons instant or rapid rise yeast
1 1/4 cups warm water
1 teaspoon salt
Sandwich bread, dinner rolls, hamburger buns, or pita bread:
10 (2 cups) ounces bread flour
5 ounces (1 cup) whole wheat flour
1 1/4 cups warm water
1 tablespoon honey or brown sugar
2 tablespoons olive oil
1 teaspoon salt
Whole wheat bread:
15 ounces (3 cups) whole wheat flour
1 1/4 cups warm water
1 tablespoon honey or brown sugar
2 tablespoons olive oil
1 teaspoon salt
Place flour(s) and salt in stand mixer with the dough hook. Stir the yeast into the warm water, then pour into the flour mixture. Add any honey/sugar/olive oil if using. Stir together with a wooden spoon until a shaggy dough forms. Turn mixer to speed 2 and let it knead with the dough hook for 5 minutes. Lift out the dough, spray the bowl with cooking spray, put the dough back, and cover with plastic wrap. Let rise 35 to 60 minutes (depends on your kitchen temperature).
For sandwich bread or whole wheat bread, spray a loaf pan with cooking spray. Scrape the dough into the pan and use wet fingers to press it evenly into the pan. Cover with plastic wrap and let rise for 35 minutes. Meanwhile, heat oven to 375. Bake 30 to 40 minutes, then turn out and cool on a wire rack.
For French bread, flour the counter lightly. Scrape the dough onto the counter and knead in some flour until it's soft but can hold its shape. Roll between your cupped hands until the dough is taut and smooth. Line a Dutch oven with parchment and lower the dough ball into it. Cover with the lid and let rise 35 minutes. Slash the risen loaf with a very sharp knife, replace the lid, and place in a cold oven. Set the temperature to 425 and set a timer for 30 minutes. When the timer goes off, remove the lid and continue to bake until deep golden brown, 20 more minutes. Remove to a wire rack to cool completely before slicing.
For French rolls, dinner rolls, or hamburger buns, flour the counter generously. Scrape the dough onto the counter and knead in some flour until it's soft but can hold its shape. Pat into a rectangle, then cut into 8 equal pieces for rolls or 6 pieces for hamburger buns. Pinch the corners of each piece together to form a ball of dough and place seam side down on the counter. Cup your hand over the ball of dough and move in a circular motion to form a taught roll. Place each roll on a parchment lined baking sheet. For hamburger buns, press each ball into a flat disc. Cover with a clean kitchen towel and let rise 35 minutes. Meanwhile, heat oven to 375 degrees. Optional: for hamburger buns, after rising, brush each with a beaten egg and sprinkle with sesame seeds. Bake 15 to 25 minutes.
For pita bread, heat oven to 475 degrees with a pizza stone on the lower rack. Flour the counter generously. Scrape the dough onto the counter and knead in some flour until it's soft but can hold its shape. Pat into a rectangle, then cut into 8 equal pieces for rolls or 6 pieces for hamburger buns. Pinch the corners of each piece together to form a ball of dough and place seam side down on the counter. Cup your hand over the ball of dough and move in a circular motion to form a taught roll. Cover with a clean kitchen towel and let rest 5 minutes. Use a rolling pin to roll 2 rounds at a time very thin. Place the 2 rounds on the very hot pizza stone and watch carefully. Pitas will begin to blow up like a balloon. After 2 1/2 to 3 minutes they should be fully puffed. Remove from the oven with a thin spatula and place between clean kitchen towels. They will deflate. Roll out the next two rounds and repeat.
Tangzhong Method Adaptation
Before kneading, place 3 tablespoons of the total amount of flour and 1/2 cup of the total amount of water in a small skillet and cook over medium heat, stirring constantly, until very thick. Transfer thick slurry to the food processor, add the remaining water cold to the slurry, and pulse to combine. Add honey, olive oil, the remaining flour and the yeast, and process 20 seconds to form a ball of dough. Let rest 15 minutes, then add the salt and process 20 seconds more. Turn out onto a floured counter and shape into a loaf for the bread pan or dinner rolls. Dinner rolls should be placed in a greased pan so they are touching, forming pull-apart rolls.
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