White Bread 1

As you may notice, I labeled this post White Bread 1 because I am on a journey- a journey to find the perfect bread recipe. One of my favorite smells on planet earth is the smell of fresh bread. My goal is to find a recipe that makes tall, fluffy, and delicious loaves that are great for sandwiches. I’ve made many a loaf that just didn’t hold up properly once I added the meats, cheese, and condiments.

This particular recipe was real good. Could it be the one?

white bread

White Bread

Ingredients:

  • 4.5 tsp. instant (rapid rise) yeast
  • 3/4 cup plus 2 2/3 cup warm water, divided (105-115° F)
  • 1/4 cup granulated sugar
  • 1 tbsp. salt
  • 3 tbsp. unsalted butter, at room temperature
  • 9-10 cups all-purpose flour
  • Additionally 3-4 tbsp. unsalted butter, melted (for brushing)

What goes down:

  1. To make the dough, dissolve the yeast in ¾ cup of warm water in a large mixing bowl (use your mixer bowl if kneading with a stand mixer and use the dough hook).  Stir in the sugar, salt, remaining 2 2/3 cups water, butter, and 5 cups of the flour.  Mix (on low speed) until a dough begins to come together.  Gradually add in the remaining 4-5 cups of flour about ½-1 cup at a time at first, more gradually with the last cup, until the dough is smooth and slightly tacky but not sticky.  Continue to knead about 6-8 minutes, until a smooth ball of dough has formed.
  2. Transfer the dough to a lightly greased large bowl, turn once to coat, and cover with plastic wrap or a clean kitchen towel.  Let rise in a warm place until the dough has nearly doubled in bulk, about 60-90 minutes.
  3. Turn the dough out onto a lightly floured work surface and gently punch down to deflate the dough.  Divide into two equal portions.  Press one portion of dough into a rectangle, about 9 x 15 inches.  Starting on a short end, roll the dough up tightly into a log and pinch the seam shut.  Roll the ends under the loaf.  Transfer to a greased 9 x 5-inch loaf pan and press down gently to reach the sides of the pan.  Repeat with the second portion of dough.  Cover the pans loosely with a clean kitchen towel and let rise once more until nearly doubled, about 30-45 minutes.
  4. Turn the dough out onto a lightly floured work surface and gently punch down to deflate the dough.  Divide into two equal portions.  Press one portion of dough into a rectangle, about 9 x 15 inches.  Starting on a short end, roll the dough up tightly into a log and pinch the seam shut.  Roll the ends under the loaf.  Transfer to a greased 9 x 5-inch loaf pan and press down gently to reach the sides of the pan.  Repeat with the second portion of dough.  Cover the pans loosely with a clean kitchen towel and let rise once more until nearly doubled, about 30-45 minutes.

Source: Annie’s Eats via The Curvy Carrot

Happy Cooking!

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