White Bread (2 loaves)

Few things rival the aroma of freshly baked white bread. This recipe yields two soft, airy, and moist loaves with a crispy crust – perfect for breakfast, lunchboxes, or as an accompaniment to soups and dinners. The recipe is easy to follow and delivers great results every time.

• 920 g stone-ground, finely sifted wheat flour
• 2 tsp sugar
• 1 packet dry yeast
• 2 tsp salt
• 3 dl water
• 3 dl milk
• 1 egg
• 50 g room temperature butter

For brushing:

• 1 egg, beaten with 1 tbsp water
• Sesame seeds (optional)

1. Combine the wheat flour, sugar, dry yeast, and salt in a mixing bowl.
2. Add the water, milk, and egg. The liquid does not need to be warmed; room temperature is perfectly fine. If the milk and water are straight from the fridge, they can be around 20–25 °C.
3. Knead the dough for about 10 minutes.
4. Add the room temperature butter and knead for another 5 minutes, until the dough is smooth and elastic.
5. Cover the dough and let it rise for about 1 hour, or until it has roughly doubled in size.
6. Divide the dough into two equal pieces. Shape into elongated loaves and place them in greased or parchment-lined bread pans (about 1.5 liters).
7. Cover and let the loaves proof for about 30 minutes.
8. Brush with the egg and water mixture, and optionally sprinkle with sesame seeds.
9. Bake on the second lowest rack at 200 °C for 35–40 minutes, until the loaves are golden brown and cooked through.
10. Turn the loaves out of the pans and let them cool on a wire rack.
    

Allow the loaves to cool completely before slicing for the best texture. Serve them with butter, jam, cheese, or your favorite spread. The loaves can also be frozen and thawed as needed, so you always have fresh bread on hand.