Top 5 Bread Flour Recipes You Must Try

Indulging in homemade bread is one of the simple pleasures in life that many people cherish. The aroma of freshly baked bread, combined with the satisfaction of creating something with your own hands, adds a special touch to any meal or tea time. Here are the Top 5 Bread Flour Recipes that you absolutely must try if you're looking to experiment in the kitchen with your bread flour.

Classic French Baguette

Let’s start with the classic, the French baguette. This crusty bread is known worldwide for its simplicity and delectable flavor. Here’s how you can make your own:

• Ingredients:
  • 500g bread flour
  • 325ml warm water
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 teaspoons active dry yeast
• Method:
  1. In a bowl, mix the warm water with sugar and yeast. Let it sit for about 10 minutes until it's frothy.
  2. Combine the flour and salt in another large mixing bowl.
  3. Add the yeast mixture to the flour, mixing until you form a dough.
  4. Knead the dough for about 10 minutes on a lightly floured surface until smooth and elastic.
  5. Let the dough rise in a covered, greased bowl for about 1-2 hours until it doubles in size.
  6. After rising, shape the dough into baguettes, score the tops, and let them rest for another 30 minutes.
  7. Bake in a preheated oven at 250°C (480°F) with steam for about 25-30 minutes.

Sourdough Bread

Sourdough bread is a bit more challenging but incredibly rewarding. Its tangy flavor comes from the natural leavening process. Here’s how you can make it:

• Ingredients:
  • 500g bread flour
  • 350ml water
  • 200g ripe sourdough starter
  • 15g salt
• Method:
  1. Combine the flour, water, and starter, mixing until just combined.
  2. Let the dough autolyse for 30-60 minutes.
  3. Add salt and knead the dough for about 15-20 minutes until it passes the windowpane test.
  4. Allow for bulk fermentation with folds every 30 minutes for the first 2 hours.
  5. Shape the dough into a boule or batard after the final rise, then let it proof until it passes the finger-dent test.
  6. Bake at 230°C (450°F) with steam for 20 minutes, then reduce to 210°C (410°F) for another 25 minutes.

✨ Note: Patience is key with sourdough. The fermentation process can take anywhere from 6 to 24 hours depending on room temperature.

Soft Sandwich Bread

Perfect for everyday sandwiches, this soft sandwich bread is tender, fluffy, and has a wonderful texture. Here is the recipe:

• Ingredients:
  • 500g bread flour
  • 250ml milk
  • 60ml water
  • 50g sugar
  • 2 teaspoons salt
  • 7g instant yeast
  • 50g unsalted butter (softened)
• Method:
  1. Warm the milk and water to about 30°C (86°F).
  2. In a large bowl, mix flour, sugar, salt, and yeast.
  3. Add the liquid ingredients to the dry, mixing until combined.
  4. Add butter and knead until the dough is smooth and pliable, about 10 minutes.
  5. Let the dough rise for 1.5 to 2 hours.
  6. Shape into a loaf, place in a greased loaf tin, and let it rise again until almost doubled.
  7. Bake at 180°C (350°F) for 30-35 minutes or until golden brown.

Whole Wheat Bread

For those looking for a healthier option, whole wheat bread provides more fiber and nutrients. Here’s a simple recipe:

• Ingredients:
  • 300g whole wheat flour
  • 200g bread flour
  • 350ml water
  • 1 teaspoon salt
  • 2 teaspoons honey or molasses
  • 2 teaspoons active dry yeast
• Method:
  1. Activate yeast with warm water and honey/molasses.
  2. Mix flours and salt in a bowl, then add the yeast mixture.
  3. Knead the dough for 10 minutes until it's supple.
  4. Let it rise for about 2 hours.
  5. Shape into a loaf, let it rise for another 30 minutes, then bake at 190°C (375°F) for 35-40 minutes.

🍞 Note: Using part whole wheat flour can make the dough heavier, so you might need to adjust the water content slightly.

Challah Bread

A traditional Jewish bread known for its rich, eggy texture and beautiful braided design, Challah is perfect for celebrations or any time you want something special:

• Ingredients:
  • 500g bread flour
  • 250ml water
  • 50g sugar
  • 10g salt
  • 50ml vegetable oil
  • 2 large eggs (plus 1 for egg wash)
  • 7g active dry yeast
• Method:
  1. Warm the water, add sugar to dissolve, then mix in yeast and let it activate.
  2. In a large bowl, combine flour and salt. Make a well and pour in the yeast mixture, oil, and one beaten egg.
  3. Knead until the dough is smooth, about 10 minutes.
  4. Let the dough rise for 1.5 to 2 hours.
  5. Divide the dough, roll into strands, and braid into Challah. Let it rise for another 1-2 hours.
  6. Egg wash, sprinkle with seeds if desired, and bake at 180°C (350°F) for about 35-40 minutes.

Final Thoughts

There you have it—five bread flour recipes that are not only delicious but also offer a range of textures and flavors, suitable for any baking level. Whether you’re a beginner looking to get your hands dirty or an experienced baker, these recipes provide ample opportunities to refine your skills. Each bread, with its unique preparation and cooking technique, promises to elevate your bread-making journey to new heights. Experiment, enjoy, and don’t forget to savor the process as much as the product.

Can I use all-purpose flour instead of bread flour?

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While you can substitute all-purpose flour for bread flour, the result might not be as chewy or have as much structure because of the lower gluten content in all-purpose flour.

How do I store homemade bread to keep it fresh?

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Homemade bread can be stored at room temperature for up to 3 days. To keep it fresh longer, freeze it in a sealed bag, or refrigerate it for up to a week.

What are the benefits of baking your own bread?

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Baking your own bread allows you to control the ingredients, ensuring no preservatives or unwanted additives. It’s also cost-effective and offers a creative outlet that can be therapeutic.