Are you ready to elevate your baking game with a delightful twist on homemade bread? Look no further than Jim Campbell's Savina Bread! This American classic is not just any loaf; it's a warm, crusty masterpiece that will fill your kitchen with an irresistible aroma and have your family and friends begging for seconds. With just a few simple ingredients and a little patience, you can create a bread that’s perfect for sandwiches, toasting, or simply enjoying with a pat of butter. Dive into this recipe and discover the secrets to achieving that perfect rise and golden crust that will make your taste buds dance!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups bread flour
- 1 1/4 cups warm water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 1/4 teaspoons active dry yeast
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm water (around 110°F). Let it sit for 5-7 minutes until the mixture becomes foamy and activated.
- Add sugar to the yeast mixture and stir until completely dissolved.
- In a separate bowl, combine the bread flour and salt, mixing thoroughly to distribute the salt evenly.
- Gradually add the dry flour mixture to the wet yeast mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment.
- Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, mix on medium speed; if kneading by hand, work on a lightly floured surface.
- Place the dough in a lightly oiled large bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- After the first rise, punch down the dough to release air bubbles and shape it into a loaf.
- Transfer the shaped loaf to a greased 9x5 inch loaf pan, cover again, and let it rise for an additional 30-45 minutes until it has risen just above the pan's edges.
- Preheat the oven to 375°F (190°C) about 15 minutes before baking.
- Optional: Make a few diagonal slashes on top of the loaf with a sharp knife to allow for expansion during baking.
- Bake the bread in the preheated oven for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature Matters: Ensure your water is warm but not hot—around 110°F is ideal for activating the yeast without killing it. A kitchen thermometer can be a handy tool here!
- Knead with Care: Kneading the dough is crucial for developing gluten, which gives your bread its structure. If you’re kneading by hand, don’t rush the process; aim for 8-10 minutes of thorough kneading.
- First Rise: For the best results, let the dough rise in a warm, draft-free spot. If your kitchen is cool, try placing it in an oven that’s turned off but has the light on to create a cozy environment.
- Shaping the Loaf: When shaping your loaf, make sure to create surface tension by tucking the edges under as you roll it. This helps the loaf maintain its shape during the second rise and baking.
- Baking Perfection: Preheat your oven well before baking to ensure even cooking. The optional slashes on top of the loaf not only look beautiful but also help the bread expand properly while baking.
- Cooling Time: Resist the temptation to slice the bread immediately after baking. Letting it cool completely on a wire rack allows the interior to set, making for cleaner slices.With these tips in mind, you’re well on your way to mastering Jim Campbell's Savina Bread. Happy baking!
Nutrition Facts
Calories: 110kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
