Wednesday, 22 April 2015

White Bread

I don't usually eat white bread, but I haven't been making bread lately and my whole wheat flour turned and I wasn't going to replace it until I knew I had time to warrant buying another sack, so I made white bread. It was good as far as white bread goes. A good crust, dense yet fluffy inside, but kinda of lacking in the flavour that I'm so used to with whole wheat. But the great thing about this bread is how nicely it cuts. A lot of fresh bread just ends up a mess, or you have to cut thick slices in order to cut it, but this cut beautifully and thinly.

Recipe from Robin Hood

Makes 2 loaves


7 Tsp. Sugar
1 C. Water, warm
2 1/4 Tsp. Instant Yeast
1 C. Milk, warm
2 Tbsp. Butter
1 1/2 Tsp. Salt
5 1/2 C. All Purpose Flour


~Combine all ingredients, reserving 3 1/2 C. of flour, in the bowl of your electric mixer. Mix until well combined.
~Gradually stir in remaining flour as needed until you get a dough that forms a ball and leaves the sides of the bowl. 
~Knead for 5 minutes with electric mixer, adding more flour as needed
~Place in a lightly greased bowl, turning the dough around to coat all sides.
~Grease one side of a sheet of plastic wrap and place that side down over the bowl. 
~Cover with a tea towel and let sit in a warm place and allow to rise for 1 hr
~Flip out onto a greased surface and punch down.
~Divide into two balls and roll each out with a rolling pin and then roll to form the loaf.
~Place in greased bread pans
~Cover with greased plastic wrap and a tea towel and allow to rise in a warm place for another hour
~Preheat oven to 400 F
~Bake for 25-30 minutes (or until internal temperature reads 190 F)


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