Bob's Red Mill Bread Flour: Baking Tips & Recipe

Bob’s Red Mill Bread Flour is a high-protein wheat flour (about 12-13% protein) specifically milled for yeast breads. The extra protein forms more gluten, giving your loaves better structure, a higher rise, and that chewy, satisfying crumb you expect from artisan or sandwich bread. This recipe uses the flour’s strength to create a classic, versatile white bread that works for everything from toast to dinner rolls.

Ingredients

4 cups (500 g) Bob’s Red Mill Bread Flour, plus more for dusting
2 ¼ teaspoons (7 g) instant yeast (one packet)
2 teaspoons (12 g) salt
2 tablespoons (25 g) sugar
2 tablespoons (28 g) unsalted butter, softened, plus more for greasing
1 ½ cups (355 ml) warm water (110°F/43°C)

Instructions

Bloom the yeast (optional but recommended): In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy. If you’re using instant yeast, you can skip this step and mix it directly into the flour, but blooming ensures the yeast is alive.
Mix the dough: In a large mixing bowl, whisk together the bread flour and salt. Add the yeast mixture (or the water, sugar, and yeast if mixing directly) and the softened butter. Stir with a wooden spoon until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes, until the dough is smooth and elastic. It should feel tacky but not sticky; add a little flour if needed, but avoid over-flouring. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6-7 minutes.
First rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place for 1 to 1 ½ hours, until doubled in size.
Shape: Punch down the dough to release air. On a lightly floured surface, shape it into a loaf by flattening into a rectangle, then rolling it up tightly, pinching the seams. Place seam-side down in a greased 9×5-inch loaf pan.
Second rise: Cover the loaf loosely with greased plastic wrap. Let rise for 30-45 minutes, until it rises just above the rim of the pan.
Preheat and bake: While the dough rises, preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (88°C) (optional; the bread is safe at 165°F/74°C, but for best texture, aim higher). If the top browns too quickly, tent with foil.
Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing. This step is crucial for the crumb to set.

Tips

Measure by weight: For consistent results, use a kitchen scale. Bread flour is dense, and scooping can add up to 20% more flour, making a dry loaf. If using cups, spoon the flour into the cup and level off.
Water temperature: Use water between 105°F and 115°F (40-46°C). Too hot kills the yeast; too cold slows it down. If you don’t have a thermometer, it should feel like warm bath water.
Don’t skip the second rise: This step develops flavor and ensures a light, airy crumb. If you’re short on time, you can do a shorter second rise, but the bread will be denser.
Substitution: If you only have all-purpose flour, you can use it, but the bread will be slightly less chewy and may not rise as high. You can add 1 tablespoon of vital wheat gluten per cup of all-purpose flour to mimic bread flour’s protein.

Serving Suggestions

This bread is perfect for toast with butter and jam, grilled cheese sandwiches, or as a side to soups and salads. It also makes excellent French toast or bread pudding. For a classic dinner bread, shape the dough into rolls instead of a loaf.

Variations

Whole Wheat: Replace 1 cup of bread flour with whole wheat flour. You may need to add 1-2 tablespoons of water, as whole wheat absorbs more liquid.
Herb and Garlic: Add 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, and 1 clove of minced garlic to the flour before mixing.
Honey Oat: Replace the sugar with honey and add ½ cup of rolled oats to the dough. Sprinkle extra oats on top before baking.
Seeded: Add 2 tablespoons of sesame seeds, poppy seeds, or sunflower seeds to the dough, and sprinkle more on top.

Storage and Reheating

Store the bread in a plastic bag or bread box at room temperature for up to 3 days. Do not refrigerate, as it will dry out faster. For longer storage, slice the bread and freeze it in a zip-top bag for up to 3 months. To reheat, toast slices directly from the freezer, or wrap the whole loaf in foil and warm in a 350°F (175°C) oven for 10-15 minutes.

Frequently Asked Questions

Can I use active dry yeast instead of instant? Yes. Use the same amount, but dissolve it in the warm water with the sugar and let it sit for 10 minutes until frothy before adding to the flour. You may need to add a few extra minutes to the first rise.

Why is my bread dense or heavy? This is usually caused by too much flour, not enough kneading, or a short rise. Make sure you’re measuring correctly and knead until the dough passes the windowpane test (stretch a small piece thin enough to see light through without tearing).

Can I make this dough in a bread machine? Yes. Add the ingredients to the machine in the order recommended by the manufacturer, and use the basic bread cycle. The dough will be a bit stickier than hand-kneaded, but that’s fine.

How do I know when the bread is done? The internal temperature should read 190°F (88°C) for a fully baked loaf, but it’s safe to eat at 165°F (74°C). The top should be golden brown, and the bottom should sound hollow when tapped.

Can I double this recipe? Yes, you can double it to make two loaves. Just make sure your mixer can handle the volume, or knead by hand. Baking time may increase by a few minutes.

Why did my bread collapse in the oven? This can happen if the dough over-proofed (risen too long), especially in a warm kitchen. The gluten weakens, and the loaf can’t support itself. Stick to the rise times, and if your kitchen is very warm, reduce the first rise by 15 minutes.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Bob’s Red Mill Bread Flour: Baking Tips & Recipe