How to Make Witbrood: Soft and Fluffy Dutch White Bread (Perfect for Beginners!)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while margarine is more economical.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free, while water is a cost-effective substitute.

Put 510 G bread flour and 130 G all-purpose flour in the bowl of a stand mixer.

Add 10 G salt on one side and 4.3 G yeast on the other side of the flour, avoiding direct contact between salt and yeast.

Add 13 G butter in the middle of the flour mixture.

Turn the mixer on low and slowly pour in 350 mL of warmed water (about 44°C or 110°F).

Scrape down the sides of the bowl to ensure all ingredients are mixed.

Knead the dough for 10 minutes in the mixer until it forms a ball.

Transfer the dough to a clean counter and shape it into a ball, pulling the edges into the center to create tension on top.

Cover the dough with a damp towel and let it rise in a warm spot for 30 minutes.

After 30 minutes, degas the dough and shape it into a triangle, then roll it up tightly.

Place the shaped dough on a parchment-lined cookie sheet and cover with a damp towel for 25 minutes.

Butter an 8.5 x 4.5 inch loaf pan.

After the second rise, shape the dough again into a trapezoid and roll it up, sealing the seam at the bottom.

Place the dough in the buttered loaf pan and cover with a damp towel for a third rise of 60 minutes.

Preheat the oven to 240°C (465°F) and fill the water reservoir if using a steam oven.

After the third rise, bake the bread at 240°C for 1 minute, then lower the temperature to 220°C (425°F) and bake for 10 minutes.

Lower the temperature again to 200°C (390°F) and bake for an additional 10-15 minutes until the internal temperature reaches 88°C (190°F).

Remove the bread from the oven and let it cool on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens