Description
Homemade julia child white bread brings classic French bakery techniques to American kitchens with simple ingredients. Bakers can create golden, tender loaves by following her precise method and kneading techniques.
Ingredients
Scale
- 9 to 10 cups all-purpose flour
- 4.5 tsp instant yeast (2 × 0.25 oz packets)
- 3 tbsps unsalted butter, cubed, at room temperature
- 3 tbsps unsalted butter, melted, for brushing
- 0.75 cup warm water
- 2.67 cups warm water
- 0.25 cup granulated sugar
- 1 tbsp salt
Instructions
- Yeast Activation: Dissolve active dry yeast in lukewarm water, letting it bloom until foamy and aromatic, approximately 5 minutes.
- Initial Mixing: Combine yeast mixture with warm water, sugar, salt, softened butter, and a portion of flour in a stand mixer. Blend thoroughly until ingredients form a cohesive, preliminary dough consistency.
- Dough Development: Progressively incorporate remaining flour using a dough hook, kneading on low speed until the mixture transforms into a supple, elastic dough that effortlessly separates from the bowl’s interior, roughly 7-10 minutes.
- First Fermentation: Transfer dough to a lightly greased bowl, ensuring complete surface coverage. Drape with plastic wrap and position in a warm, sheltered location. Permit dough to rise until volume doubles, approximately 45-60 minutes.
- Shaping: Gently deflate dough on a floured surface. Partition into two equal segments. Flatten each portion into a rectangular shape, then tightly roll from the shorter edge. Seal seams and edges, tucking underneath, and nestle into greased loaf pans.
- Second Fermentation: Loosely cover loaves and return to a warm environment. Allow a second rise until dough volume expands, typically 30-45 minutes.
- Baking Preparation: Position oven rack at lowest setting and preheat to 200 degrees Celsius. Delicately brush loaves with melted butter.
- Baking Process: Bake for 30-35 minutes, rotating pans midway. Bread is complete when achieving a rich golden-brown exterior and reaching an internal temperature of 90 degrees Celsius.
- Finishing: Immediately after removing from oven, brush with additional melted butter. Rest loaves in pans for 10 minutes, then transfer to a wire rack for complete cooling before slicing.
Notes
- Master Yeast Activation: Ensure water temperature is between 100-110°F to activate yeast perfectly without killing it.
- Dough Consistency Check: Look for a soft, slightly tacky texture that cleanly pulls away from the bowl’s sides during kneading.
- Rising Environment Matters: Choose a consistently warm, draft-free spot around 80-85°F for optimal dough expansion and flavor development.
- Butter Brush Technique: Apply melted butter before and after baking for a golden, glossy crust that enhances both appearance and taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 15
- Calories: 150
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 4.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg