whitebreadrising
Baked, Bread, Featured, Food, Vegetarian

Perfect White Bread

How excited can you get about white bread?  Apparently, when you are an eight year old boy–you can get very excited.  You can ask for it everyday and you can beg and plead and attempt to make it yourself.

There is something special about this bread.  Especially, when it is sliced and toasted and coated with butter.

There really is no excuse for why I haven’t made it since this one time a few weeks ago.  I love my little Bean and what better way to show your love than freshly baked bread.   I’ll be spending some time in the kitchen this weekend and plan to make this again.

Perfect White Bread

Adapted slightly from the Curvy Carrot

Ingredients

4 and 1/2 teaspoons dry active yeast (or  two packets)

3/4 cup warm water

1/4 cup granulated sugar

1 tablespoon salt

3 tablespoons unsalted butter, room temperature and cut into pieces

2 and 2/3 cup additional warm water

9-10 cups all-purpose flour

4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

Additional butter/cooking spray, for greasing your rising bowl and loaf pans

Step-by-Step

1. In the bowl of your stand mixer (using the paddle attachment) dissolve the yeast in 3/4 cup of warm water, about 5 minutes.

2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine. Sometimes, I just use the dough hook to do this part….since I don’t want to dirty up extra dishes.

3.  Slowly add 5 cups of the flour, mixing on low speed until smooth.

4. With the mixer on its lowest speed,  slowly add the remaining flour until the dough is smooth.

5. Switch to your dough hook attachment and knead the dough for 10 minutes.

6.  While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans.

7.  Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray.  Cover, and set in a warm place to rise for 1 hour.

8. After an hour, punch down the dough and divide it into two portions.

9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ rectangles, making sure that the thickness of the dough is uniform throughout.

10.  Slowly and tightly roll up each rectangle, sealing the edges firmly.

11.  Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour.  As you can see from the first picture, my loaves were bursting out of the pans.  And, they made for some HUGE loaves for bread.

12.  Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.

13. Bake the loaves for 25 minutes.

15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.

16. Serve hot, serve cold, serve toasted!  Any way you serve it, you will love it!