Don’t Miss the Goods

Get delicious recipes delivered to your inbox.

Get This & More

Get delicious recipes delivered to your inbox.

Made this Recipe?

We’d love to see your photos and hear about how it turned out!

Join the Conversation 0 Comments

ASB Basics: Bread

November 12, 2016 | By Jeremy Scheck | Leave a Comment

ASB Basics: Bread
Processed with VSCO with a8 preset
ASB Basics: Bread
Processed with VSCO with a9 preset
ASB Basics: Bread
Processed with VSCO with a8 preset

Making bread is not an exact science. Depending on the day, you may get completely different results—I think that’s the fun! This recipe can be adapted easily with simple adjustments. For softer bread, bake at 400° F a few minutes longer and omit step 11.

If you have never made bread before, these TheKitchn links are really helpful.

ASB Basics: Bread


  • 1 1/2 tbsp dry active yeast
  • 1 1/2 cups (235ml) of water at 110° F *
  • 3 1/2 ---4 1/2 cups (420-540g) bread flour
  • 2 tbsp honey or sugar
  • 2 1/2 tsp kosher salt


  1. In a liquid measuring cup, mix 1/2 cup of the water and the honey. Pour over the yeast and mix slightly with a fork. Let sit for 5-10 minutes, until it starts to foam. If your yeast does not foam, either it is dead or your water is the wrong temperature.
  2. In the bowl of an electric stand mixer fitted with the dough hook, combine 3 1/2 cups flour and salt. If you don't have a mixer, you can just use any large bowl, but you'll have to knead by hand.
  3. After the yeast mixture is ready, pour it into the flour mixture with the rest of the water. Mix on medium--low speed.
  4. Add more flour in small amounts, pausing the mixer for each addition and starting back up again on low, until the dough comes together into one ball. Knead with the mixer on medium--low speed or on a floured surface by hand for several minutes until the dough is smooth and elastic. To test if the dough is ready, gently pull a piece of dough from the ball. If it pulls back toward its original form, it's ready.
  5. Put the dough in a large oiled bowl and cover the bowl with greased aluminum foil.
  6. Leave the dough on the counter to rise 30--60 minutes until it has doubled in size.
  7. Preheat the oven to 450° F Convection and place a baking pan or tray with raised sides in the bottom rack of the oven.
  8. Shape the dough as desired and place it onto a floured pan or silicone mat--lined pan.
  9. Let the dough rise again, uncovered, until it doubles in size again.
  10. Halfway through the second rising, slash the dough with a sharp knife.
  11. Place pan with the dough in oven----
  12. Before you close the oven door, throw a few ice cubes in the heated pan on the bottom rack and immediately close the door of the oven.
  13. Bake 15 to 20 minutes. Check the bread for doneness**
  14. If not done, bake for 2 to 5 more minutes and then longer if needed. If done inside but not browned, broil on low for a minute.
  15. Cool on a wire rack until lukewarm before cutting into the bread.


*Easily bring room temp water to 110° by microwaving for 50 seconds.
**Bread is done when the internal temperature surpasses 190° C. I check with a thermometer, but if you don't have one, tap the loaf. If it sounds hollow, it's done.

Add a Comment


Share Your Thoughts

Your email address will not be published. Required fields are marked *

@ScheckEats on Instagram
Skip to Recipe