Classic White Bread

Classic White BreadThis is an amazingly easy yet delicious white bread recipe.  It can be used for sandwiches, toast, french toast, or anything else you might be wanting to use white bread for.  I’ve made it several times in the last six months and it’s proven to be a perfect, classic sandwich loaf.  It has a creamy-white interior, a golden crust that stays soft, a melt-in-your-mouth texture, it’s firm enough to slice easily, and sturdy enough to hold together and not crumble or fall apart.

I use my Bosch mixer and make three loaves at a time.  If you don’t have a Bosch or something similar that can handle large amounts of flour then just decrease the ingredient amounts and make one or two loaves in a Kitchen Aid or similar stand mixer.

Classic White Bread

Yield: 3 loaves

I use my Bosch mixer and make three loaves at a time. If you don't have a Bosch or something similar that can handle large amounts of flour then just decrease the ingredient amounts and make one or two loaves in a Kitchen Aid or similar stand mixer.

I've found that I only need exactly 9 cups of flour. Only add more flour if it's needed so that the dough starts to leave the sides of the mixing bowl. Over-flouring the dough will make the bread dense and dry. The dough will be a little bit on the moist side but after the kneading cycle the gluten is well-developed and the dough will be the right texture.

Also, for added whole-grain goodness, substitute in whole wheat flour for up to half of the all-purpose flour.

Ingredients

  • 1-1/2 cups milk
  • 1-1/2 cups hot water
  • 3/4 cup (12 tablespoons) butter, melted
  • 6 tablespoons sugar
  • 3-3/4 teaspoons salt
  • 2 tablespoons instant yeast
  • 9 cups all-purpose flour

Directions

  1. Bosch or similar mixer: use the dough hook.
  2. Kitchen Aid or similar mixer: start out using the paddle attachment and then switch to the dough hook after adding a few cups of flour and the dough isn't watery.
  3. In the bowl of the mixer, add the milk and hot water and mix to combine to make a lukewarm liquid.
  4. Add in the sugar, salt, and melted butter and mix well.
  5. Add in the instant yeast and mix well.
  6. Add the flour 1 cup at a time and mix until all 9 cups of flour have been added. The dough should be starting to leave the sides of the bowl. (If it isn't add small amounts of flour until it does. If the dough starts to leave the sides of the bowl before you've added all nine cups of flour, don't add anymore.)
  7. Let the dough knead for 8 minutes.
  8. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until it's doubled in bulk, about 1-2 hours, depending on the warmth of your kitchen.
  9. Prepare three 8-1/2 x 4-1/2 loaf pans by spraying them with cooking spray. Set aside.
  10. Lightly spray your counter/work space with cooking spray.
  11. Turn out the dough and divide into 3 large pieces. (I use a kitchen scale to get even sized loaves. Each loaf will weigh about 1#-11oz.)
  12. On the lightly oiled work surface, shape each piece of dough into a loaf and place them in the prepared loaf pans.
  13. Cover with a lightweight tea towel and allow to rise until it's domed and the middle of the loaf is 1 inch above the edge of the pan, about 1 - 1-1/2 hours.
  14. Bake the bread in a preheated 350 degree oven for 30-35 minutes. (I bake mine for 20 minutes and check to see how brown the top is getting. When it's a light golden brown I lay a piece of foil over the tops of the bread to prevent over-browning and continue baking for a total of 35 minutes.)
  15. Remove the bread from the oven and turn the loaves out onto a cooling rack.
  16. Butter the tops, if desired, and allow to cool before slicing.
  17. Store the bread in plastic bags.

Notes

This bread freezes well.

http://www.abrightandbeautifullife.com/classic-white-bread/

Classic White Bread InstructionsThis is how the dough should look after
adding all of the flour. It has pulled away
from the sides of the bowl but is still soft.

Classic White BreadWhen you handle the dough it will be
thick, but soft and sticky.

Classic White Bread InstructionsThe dough should be firm enough to hold
it’s shape when placed into a greased bowl
for the rising phase.

Recipe source: King Arthur Flour

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