|
Better Than Store-Bought White Bread |
|
|
|
Thursday, 24 July 2008 |
Commercial yeast in a very soft dough makes for soft bread, reminiscent of “Batter-whipped,” factory made breads that gave American bread a bad name. The difference is that this one has none of the strange-tasting chemical additives that make store-bought white bread so disagreeable. Instead, this bread fills the house with pleasant aromas while its baking and makes terrific sandwiches.
(Makes four 9 x 5-inch loaves)
4 cups warm water
4 tablespoons active dry yeast
¼ cup sugar
10 cups unbleached white flour
plus up to 1 cup additional flour as needed
¼ cup kosher salt
¼ cup wine vinegar
2 tablespoons canola oil
1.) In the bowl of an electric mixer or in a large mixing bowl, stir together the warm water, yeast and sugar. Allow the mixture to stand until the yeast is softened, about 5 minutes, then stir until the yeast is completely dissolved.
2.) If you are working with an upright electric mixer, pile in all the flour along with the salt and vinegar. With a paddle attachment, mix on low speed until everything comes together to make a thick, sticky batter. If you are mixing by hand. Whisk in one cup of flour at a time until the batter is too thick to whisk, then switch to a wooden spoon and stir in the remaining flour.
3.) Use the dough hook on the mixer, or turn the dough out onto a well-floured countertop and knead the dough, pressing it and folding it until it is very springy, sprinkling on additional unbleached white flour if needed to keep the dough from sticking to the counter. Be careful not to add more flour than necessary or the dough will be stiff and the bread will be heavy.
4.) Leave the dough in the electric mixer bowl or return it to the regular mixing bowl. Cover the bowl with a damp, lint-free kitchen towel or with a piece of plastic wrap and put it in a warm place until the dough is doubled in size, about an hour.
5.) Use the oil to lightly grease three 9 x 5-inch loaf pans and preheat oven to 350. Divide the risen dough into three equal parts and form each piece into a log shape. Put the “logs” into the oiled loaf pans and allow the loaves to rise until they are light, and almost doubled in size, about 25 minutes.
6.) Bake until the tops of the loaves are brown and the loaves are baked through. When the loaf is ready, after about 35 minutes of baking, it will make a hollow sound when it's tapped; an instant read thermometer inserted in the center of the loaf will register about 195 degrees. Transfer the loaves from the baking sheet onto a cooling rack and cool to room temperature before slicing.
|
