Thursday, October 28, 2010

White Bread

Yes, wheat bread is better for you.  Yes, I have a wheat grinder and 1500 pounds of wheat.  But white bread my friends, homemade, warm and slathered with butter is comfort food.  It also makes superior grilled cheese sandwiches.

Sassy's White Bread
  • 1-1/2 c. warm water
  • 1/4 c. demerara, turbinado or good ol' white sugar
  • 1 T. yeast
  • 4 c. flour
  • 1 t. salt
In the bowl of your standing mixer combine water and sugar.  Sprinkle yeast on top and let proof for 5 minutes.  (I never skip the proofing.  How will you know if your yeast did not activate, if the water killed it because it was too hot or if the yeast was just plain old dead?)  Once the yeast has become slightly foamy you know it is time for flour and salt.  Add in flour and then salt and knead with your dough hook for 5 minutes.  You may need to add a little more water or a little more flour depending on the consistency of your dough. Your dough should be nice and smooth and the sides of the mixing bowl should be clean.  Once your dough has kneaded for 5 minutes, shape into a ball, place back in mixing bowl and cover with a towel. Let rise 30 to 45 minutes, until doubled.  Once doubled, gently deflate and shape into a loaf shape. Place dough in a greased loaf pan, cover with towel and let rise 30 to 45 minutes, until almost doubled. Preheat oven to 350 degrees and bake for 35 minutes, until golden brown.  After removing from oven, let bread sit in pan for about 5 minutes.  This sort of steams the crust so it is not has hard and weird kids will eat it because the crust is not too hard/crunchy. This recipe makes a 12 inch loaf.  I have the Norpro 12 inch Nonstick Bread Pan.  It is a dream.  Just a little bit of nonstick spray and the bread just pops right out every time.

1 comment:

  1. oh I'm so glad you posted this as I lost the scrap of paper my go to bread recipe was written on. I second that bread pan -it's amazing, perfect size of a slice too!



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