Okay, so I’ve been wanting to try baking bread for a while, but full loaves always seemed like a big commitment. You know, what if it doesn’t turn out? Or what if we can’t eat it all before it goes stale? That’s where the idea of a “half loaf” came in – genius, right?
So, I grabbed a basic white bread recipe online. Nothing fancy, just flour, water, yeast, salt, and a touch of sugar. I figured, start simple, then get adventurous later.
Mixing It Up
First, I proofed the yeast. I always get nervous about this part. Is the water too hot? Too cold? Is the yeast even alive? This time, I warmed up some water – I just stuck my finger in, if it felt nice and comfy, not burning, it was good. Then sprinkled in the yeast and a pinch of sugar, and gave it a little swirl. After about 10 minutes, it was all frothy and bubbly. Success!
- Flour
- Water(warm)
- Yeast
- Sugar
- Salt
Then, in a big bowl, I dumped in the flour and salt. Made a little well in the center and poured in the yeast mixture. I also added about half the remaining water, just guessing, really. I started mixing it with a spoon, then ditched the spoon and got my hands in there. It was sticky at first, but I gradually added more water until it started coming together.
Kneading and Waiting
This is the workout part. I dumped the dough onto a lightly floured counter and started kneading. Push, fold, turn, repeat. It’s kind of therapeutic, actually. I kneaded for a good 10 minutes, maybe a bit more, until the dough felt smooth and elastic. Not too sticky, not too dry. Just right.
Then, I greased a bowl, plunked the dough in, covered it with a damp towel, and let it rise. This took about an hour, maybe a little longer. I just kept checking on it until it had roughly doubled in size.
The Half Loaf Part
Here’s where things got interesting. I punched down the dough – always satisfying – and then divided it in half. Now, I only wanted to bake one half loaf, so I wrapped the other half tightly in plastic wrap and stuck it in the freezer. Future bread!
The half I was baking, I shaped into a little loaf. I didn’t have a small loaf pan, so I just placed it on a baking sheet lined with parchment paper. I covered it again and let it rise for another 30 minutes or so.
Baking Time!
Preheated the oven to like 375, then pop my little loaf.
I preheated the oven to 375 degrees Fahrenheit. Once it was hot, I slashed the top of the loaf with a knife – supposedly helps it rise better – and popped it in the oven.
I baked it for about 25 minutes. It was smaller than a regular loaf, so I figured it would need less time. I kept an eye on it, and when it was golden brown and sounded hollow when I tapped it, I pulled it out.
The Result
It actually worked! It looked like a mini loaf of bread! I let it cool on a wire rack – torture, I tell you – and then sliced into it. The inside was soft and fluffy, the crust was nice and crispy. Not bad for a first try, and the perfect size for just a couple of people. Plus, I’ve got another half ready to go in the freezer. I’m calling this a win!
