Part 2/8:
Martha begins with a simple white bread recipe, ideal for sandwiches and toast. The process starts by activating dry yeast in warm water (not exceeding 115°F) with a tablespoon of sugar, which acts as food for the yeast. Once proofed for three to five minutes—evident by a creamy, bubbly surface—the yeast mixture is blended into a mix of bread flour and kosher salt in a stand mixer fitted with a dough hook.
Kneading and Rising
The dough is kneaded on low to medium speed for about seven minutes. During this process, Martha adds softened butter gradually until fully incorporated, providing richness to the bread. After kneading, the dough is transferred to a buttered bowl, covered loosely with plastic wrap, and left to rise until doubled in size—approximately one hour.