This white loaf bread makes wonderful toast and sandwiches. It has a very slight sweet taste and freezes well.
White Loaf Bread
Prep Time-15 minutes to mix and knead. 2 hours to rise.
Bake Time-30 minutes
Servings-Bakes two loafs in a 4 X 8 loaf pan. (I use metal loaf pans instead of glass. The metal seems to bake a better loaf.)
This bread freezes well.
This recipe is adapted from an “Amish Bread” recipe I located from an unknown source on Pinterest.
White Loaf Bread-Big Sky Farmhouse 1-20-17
- 6 C. Bread Flour (If you don’t have bread flour, whisk the following 3 ingredients together in a large bowl before you begin.)
- 4 C. All Purpose Flour
- 2 C. Whole Wheat Flour
- 2 TBSP of Vital Wheat Gluten
- 2 C. Warm Water (110 degrees F/45 degrees C)
- 2/3 C. White Sugar
- 1 TBSP plus 1 1/2 Tsp. Active Dry Yeast
- 1 1/2 Tsp. Salt
- 1/4 C. Canola Oil
- 2 Tsp. Melted Butter to brush over tops of the baked loaves
- Add yeast to your mixing bowl. (I use a KitchenAid Stand Mixer) Add the water to the yeast in the bowl and allow the yeast to proof for approximately 5 minutes. The yeast mixture will appear bubbly and foamy if the water temperature is correct. (If your water temperature is too hot or to cold, the yeast won’t react appropriately.)
- Add sugar to yeast mixture followed by the salt and canola oil. Add two cups of the bread flour and begin mixing in your mixing bowl using a dough hook. Continue to mix with your dough hook and adding flour 1/2 cup at a time. You may or may not be able to add all 6 cups of the bread flour. Depending on where you live ie. elevation, humidity, etc. the amount of flour required in this final mixture step will vary. You know you have added enough flour when the mixture comes away from the bowl but is still slightly tacky between your fingers.
- Note- Adding flour in small increments at the end will allow you to determine if you need anymore. This may take some time so be patient as you add the flour in small amounts. You don’t want to add too much flour or your dough will be a large hard mass (believe me, I’ve served some hockey pucks before) and you don’t want it to be so sticky that you must scrape it from every surface. It’s a balance.
- Once you have added enough flour for your situation, allow the dough hook to knead in the KitchenAid bowl for 2-3 minutes longer or mix and knead with the bowl/tools you have. Turn dough out into a large greased bowl (making sure to turn in the bowl to coat all sides with grease) and cover with greased plastic wrap. Place in a warm place and allow to rise for an hour.
- After the first rise, punch the dough down and knead for 1-2 minutes. Divide dough into two equal amounts and shape each portion of dough into a loaf shape. Place each shaped loaf into a greased 8 in. by 4 in. pan. Cover again with generously greased plastic wrap and let rise about 45 minutes in a warm place. Tip-Don't cover the pans too tightly with the plastic wrap. Loosely tent the top so that all the sides of the bread will be covered but if the greased plastic is taught around the top of the pan, the bread won't rise above the rim or may break through and rise out of one side.
- After the second rise, preheat oven to 350 degrees/175 Degrees C) and remove plastic covering. Note-Remove the greased plastic covering very carefully. If it pulls on the dough roughly, the entire loaf can deflate resulting in additional rise time. Place both loafs in the preheated oven ensuring they are spaced adequately to allow air flow around both loafs on the center rack of the oven. Bake 30 minutes.
- Remove from oven, and let cool in the pan about 10 minutes. Remove the loaf from the pan (wear an oven mitt if necessary to avoid any burn) and place the loaves on a wire rack to cool completely. Brush the tops of the loaves with melted butter to add sheen.
- Slice, and serve. Note, if you don’t go through bread very fast, I would store it in the refrigerator to help preserve it.