Once the dough has risen, punch it down gently to release trapped air bubbles.
Divide the dough into portions depending on your desired shapes—loaves, rolls, braids, or even pizza crusts!
Shape the dough as desired and transfer it to a greased baking pan or sheet.
Step 6: Second Rise
Cover the shaped dough with a clean towel and let it rise again for 30–45 minutes , or until puffed but still firm to the touch.
Step 7: Bake Until Golden
Preheat your oven to 375°F (190°C) .
Brush the tops of the dough with beaten egg or milk for shine (optional).
Bake for 20–25 minutes (for rolls) or 35–40 minutes (for loaves), or until golden brown and hollow-sounding when tapped.
Step 8: Cool and Enjoy!
Let the bread cool completely on a wire rack before slicing. Store leftovers in an airtight container or bread bag for up to 3–4 days at room temperature.
Tips for Success
Use Warm Water : Ensure the water is warm but not hot (about 98°F or 37°C). Hot water can kill the yeast, while cold water slows activation.
Don’t Overknead : Kneading too much can make the dough tough. Stop once it feels smooth and elastic.
Let It Rest Twice : Both rises are crucial for achieving maximum fluffiness and tenderness.
Oil the Bowl : Lightly oiling the bowl during rising prevents sticking and keeps the dough moist.
