Whitebreadplus Recipes

THE SOFTEST, FLUFFIEST HOMEMADE WHITE BREAD YOU CAN MAKE

Steps:

• In your mixing bowl, add the packets of yeast and a 1/2 cup of warm water. Stir to mix. Let the yeast activate in the water for 5 minutes. Add the other 2-1/2 cups of warm water along with the 3 tablespoons of room temperature butter, plus the sugar and salt.
• Add first 4 cups of flour to the mixing bowl and stir ingredients together. You can mix by hand, but I prefer to use a stand mixer with a dough hook attachment.
• Mix on a low speed for 10 minutes while slowly adding the next 3 cups of flour. The dough ball should start to take shape and be 'tacky' to the touch, but not wet and sticky. It should 'clean' the sides of the bowl by itself, but feel free to scrape down excess dough if necessary. I find I may not even need to add the entire 7th cup of flour. But if the dough is still too wet, slowly add the last cup of flour by the tablespoon until the dough ball becomes smooth.
• Remove dough from mixer and place on a large, smooth floured surface. Do not knead the dough, just shape it into a ball and add a pinch of flour on it if it is still very sticky to the touch.
• Place the dough ball into a large bowl that has been coated in vegetable oil. Roll the dough ball around so that the oil coats it. Cover with plastic wrap.
• Place the bowl in a warm place and wait for 50 minutes to an hour as the dough doubles in size.
• Place the dough back on the floured surface and split it into two equal balls.
• Work one ball at a time to flatten and remove any excess air pockets. Once again, don't knead the dough, just push it down to flatten it.
• Shape into a rectangle about as wide as your 9 inch baking pan.
• Roll that up into a tube and tuck the ends under itself and place into a 9" x 5" inch loaf pan that has been greased with cooking spray.
• Repeat for second dough ball.
• Melt the remaining 2 tablespoons of butter and brush lightly over the two loaves.
• Place both loaves into an oven that has been pre-heated to 400 degrees.
• Bake for 30 minutes, rotating once halfway through baking.
• Remove from oven and once again lightly brush with remainder of melted butter. Let cool for 15 minutes while remaining in the pan.
• Remove from the baking pan and cool on a wire rack before slicing.

WHITE BREAD PLUS

Steps:

• Combine yeast, 1/2 C water (105-115 degrees) and 1 t. sugar in bowl and allow to proof. (Until foamy, approximately 5 minutes, or about 10 for standard yeast.).
• Add egg, melted (but not hot) lard, salt and remaining sugar and water (105-115 degrees).
• Add 4 cups flour and beat (with a spoon or mixer) for one minute. Stir in remaining flour one cup at a time, until dough pulls away from the sides of the bowl and can be handled.
• Turn out on a floured surface and knead until dough is smooth and pliable, about 10 minutes .
• Shape into a ball and place into a greased mixing bowl.
• Turn dough over so greased side is on top, cover with a tea towel and allow to rise in a warm place until doubled in size.
• (Approx. 1-1 1/2 hours for rapid rise yeast, 2 hours or so for standard yeast.) Punch dough down, turn it over in the bowl, and allow to rise again until almost doubled in size.
• Punch down and shape into 3 large loaves, or (I prefer) 4 braided loaves.
• (Cut dough into 12 equal pieces, roll each into a long rope and braid them into 4 loaves.) Allow loaves to rise.
• Brush with egg wash (1 egg, 1 t. sugar, 1 t. water) or milk, if desired, and sprinkle with Aunt Jane's salt.
• Bake in 375°F oven for approximately 17 minutes. (braids) or 30-40 minutes (loaves) until brown on the outside and sounds hollow when tapped.

CHEF JOHN'S WHITE BREAD

Steps:

• Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.
• Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
• Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.