Thursday, October 23, 2014

Perfect White Bread

This bread is absolutely amazing.  Perfect taste and texture.  I also made some into cinnamon bread and it was so delicious.  AND, its soooo easy to make.  You must try it.

Perfect White Bread

2/3 c. sugar
2 c. very warm water
5 tsp. active dry yeast
5 c. bread flour
1 c. whole wheat flour
2 tsp. salt
1/2 c. oil
In a stand mixer bowl, add sugar and water. Sprinkle the yeast on top and let rest until it gets foamy, about 3-5 minutes. Add both kinds of flour, then salt and oil. Turn on mixer and knead for 6 minutes. Turn dough into a well greased bowl. Spray the top of the dough with cooking spray and proof until double in size, about 30-45 minutes.
Punch down risen dough and divide into 2 pieces. Flatten each piece into a rectangle about 12 x 8 inches. Fold the sides in about 4 inches or so.  Roll up keeping the top nice and rounded and place in a greased loaf pan with the dough seam side down. Let rise until the dough is 1 inch above the rim of the loaf pan.
Bake in a 350 F oven for 30 minutes. Turn loaf out of the pan and let cool on a baking rack. Brush tops with butter while the bread is hot, if desired. Bag after the bread is cool to keep the bread moist. Freezes well.
*Cinnamon Bread Option:
When you roll it out as stated above, spray with water bottle and then generously sprinkle a mixture of 1 cup granulated sugar and 1/2 Tbs. of cinnamon to within 1/2 inch of edges.  Roll bread into a loaf, pinching the end and sides together to seal the cinnamon in.  You must remove this bread from the pans 5 minutes after cooking and cool completely before slicing.


Post a Comment