Thursday, September 1, 2016

My weekly white bread, the one I make a couple times a week. It's the one I give away, eat, use for everything and have been known to sell. It freezes beautifully if you decide you simply cannot share it

 OK, white bread...  this is the goto that I make almost daily.  It's easy, fast(ish), delicious, handy, a good thing to take to friends and if you don't want to share, it freezes beautifully.



700 grams all purpose flour (25 oz) YES you have to weigh this part
2 1/2 tsp yeast
2 Tbsp sugar (scant)
1 Tbsp butter (unsalted)
1 tsp salt (1/2 tsp salt if you use salted butter)
2 cups warm water


Weigh the flour in a large bowl, remove half (ish)
Combine half the flour with the yeast and sugar and water, make a wet batter,
Cover and leave to proof 20 minutes.
Add remaining flour, butter, salt all at once
Mix and knead till smooth.
Transfer to oiled bowl, leave to double
Divide dough in two, make two loaves
Place loaves in sprayed pans, cover with plastic, leave to double
PREHEAT oven to 425
Place loaf pans in oven, immediately lower temperature to 375
Bake 30 minutes, or until done, spinning half way through.
Remove from pans immediately to rack to cool


Weigh 700 grams (25 oz) of flour,  remove half and to the removed half add the salt and butter, set aside.

 To the remaining flour in the bowl, add the yeast, sugar and water

Use the dough hook and mix by hand to get it started then with the hook to just combine the mass.

 Cover with plastic, leave for 20 minutes.  LOOK how it poofs!  Add the remaining flour/salt/butter in one dump

Mix with the dough hook for about 8 minutes, till it's smooth. Do not add extra flour, it'll come together and clear the bowl, trust me

 Make a ball, drop it in a sprayed container with a lid, cover and leave to double.

mine took 40 minutes BUT remember I cook bread here all the time so there's probably yeast in the air.  Divide the dough into two, I weighed this time to see how close I am freehand, hey, not bad.

On a lightly floured surface, flatten each piece with your fingertips and roll into a loaf and seal... it's hard to do one handed with the camera in my other hand.

Pinch to seal and give it a roll

I poke the end bits in and drop into sprayed loaf pans.  Sprinkle the loaves with flour and put the pans in plastic bags.  It's instead of just covering them.  I find putting the pans in bags works brilliantly!

When they double, pop them in a preheated 425 oven which you IMMEDIATELY LOWER to 375, bake for about 30 mins, spin mid way through.  EAT

I make these a couple times a week, I usually give one away but it freezes beautifully and makes some of the best toast ever.  

You can make three smaller loaves from this same recipe. 

Make this, let me know how much you love it!!!  


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