Basic White Bread2010-02-13
Baking bread is an easy way to put smiles on faces. The smell and texture of this basic white bread is wonderful. Folks at our house were getting cabin fever after another 12 inches of snow put us to an all time record for snow in one winter. Smiles were on the decline so it was time to bake some bread.
The bread recipe is from Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America. This is the basic foundation bread recipe for a collection of other flavored breads. I have changed the measures and yields of the recipe from the book because most people do not have stand mixers that hold 16 cups of flour! I am not sure where the editor for this book was during the proofing. Maybe the editor does not cook.
Get the butter out and spread some on this wonderful bread; you will not regret it.
1 Tbs yeast
2 cups warm milk
2 cups half-and-half
1/4 cup butter melted (1/2 stick)
1/4 cup powdered sugar
8 cups all-purpose flour or bread flour
1 1/2 Tbs salt
2 Tbs water
2 Tbs butter for coating pans
1 Tbs Honey (optional)
1. In a large bowl, dissolve the yeast in the milk and half and half (liquid needs to be warm). Let stand at least 5 minutes until the yeast is foamy. Add butter and mix with a whisk. Add powdered sugar and mix well to break up the clumps.
2. In a large bowl or stand mixer bowl combine flour and salt. If using a stand mixer attach the dough hook. Slowly add the liquid mixture to the flour mixture and knead well. If using a stand mixer, knead for 3-4 minutes. If by hand, 4-7 minutes.
3. Place the kneaded dough in a generously buttered bowl, cover with a towel and let rise in a warm dry place for 60 minutes.
4. Punch the dough down with your fist and divide into 2 equal portions.
5. Generously butter two 9 inch loaf pans. Roll the dough out into a 9 by 11 rectangle and then tightly roll the dough into a loaf, folding in the edges as you roll. A tight roll will ensure a good crumb and minimize air pockets. Form as a loaf and put them in the pans. Let rise another 45 minutes. (At this stage you can freeze one of the portions for future use.)
6. Preheat oven to 400 degrees.
7. Beat the eggs and water together to make an egg wash. Brush over the dough. Alternatively, you can choose your own topping. Bake for 55-60 minutes.
8. Carefully remove loaf from the pan and tap bottom. If sound is hollow it is done. Let loaf cool for 30 minutes in pan on wire racks. You can optionally brush honey on to the top at this point. Cool another 30 minutes before slicing.
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