CLASSIC WHITE BREAD

This is my mom's bread recipe that I have modified because in her cookbook it just has ingredients listed no measurements or instructions and if it does have measurements it's all in liters and grams. So after much trial and error, I have come to the bread recipe that is both crunchy on the outside and sponge-like in the inside.
This bread works so well for sandwiches for lunch it's the perfect size. This recipe makes about 3 loaves depending on which pans you use. I got my loaf pans from IKEA they are long and skinny.

What you will need:
-warm water
-flour
-eggs
-sugar
-salt
-oil

In your mixer bowl add warm water sugar and sprinkle top with yeast. Set aside for about 5 minutes until yeast is activated (it will look foamy)

Beat 1 egg until frothy in a separate cup and add to yeast mixture along with salt, and 2 tablespoon oil. Mix until combined. Add 1 cup of flour at a time and mix using the dough hook on low speed either 1-2. ( for mixing dough never go above 2) after all the flour is incorporated add the remaining 2 tablespoon oil and knead the dough for up to 10 minutes.

Cover with plastic wrap and towel and place in a warm area of your kitchen away from any windows or doors. Let rise until a dome forms over the bowl for about 2 hours.


After your dough has risen, grease your loaf pans and invert onto the oiled surface then dived into 3 sections.


Take 1 of the sections of dough and flatten into a disc shape. Then take one side fold over into the middle, and repeat with the other side. Lastly, take top fold into middle and fold in the bottom as pictured. You should be left with a square.

Place into greased bread pan and let rise for 30-45 minutes.


Optional: top bread with toppings such as egg wash, sprinkle flour, or just leave as is.
When the dough has risen and forms a dome above the rim of the bread pan place in preheated 350F oven and bake 50-55 minutes until golden brown. After the bread is finished baking invert onto a cooling rack and let cool to room temperature.

Storing:
Freezer-
-Wrap in plastic wrap 3 times each time starting and ending in a different pattern to avoid air holes.
-When ready to defrost either leave on the counter overnight or place in a preheated oven and bake for 15 minutes at 350°.
-Freeze up to 6 months
Room Temperature-
-Store in a plastic ziploc bag in the pantry or in a cabinet.
-Storing bread at room temperature is preferred to the refrigerator to keep bread freshest.

Tips for working with yeast:
**Make sure you store your yeast in the refrigerator if stored at room temperature the yeast will not activate and your dough will not rise.

CLASSIC WHITE BREAD

Julie Chelombitko

5 from 1 vote

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Prep Time 3 hours hrs

Cook Time 1 hour hr

Total Time 4 hours hrs

Course Side Dish

Equipment

• 3 LOAF PANS

Ingredients

  

• 4 cups warm water
• 9 cups flour canadian, or all purpose
• 2 eggs 1 for egg wash
• 1 tablespoon yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 5-6 tablespoon oil divided

Instructions

 

• In your mixer bowl add warm water sugar and sprinkle top with yeast. Set aside for about 5 minutes until yeast is activated (it will look foamy)
• Beat 1 egg until frothy in a separate cup and add to yeast mixture along with salt, and 2 tablespoon oil. Mix until combined.
• Add 1 cup of flour at a time and mix using a dough hook on low speed either 1-2. ( for mixing dough never go above 2) after all the flour is incorporated add remaining 2 tablespoon oil and knead dough for up to 10 minutes.
• Cover with plastic wrap and towel and place in a warm area of your kitchen away from any windows or doors. Let rise until a dome forms over the bowl about 2 hours.
• After your dough has risen, grease your loaf pans and invert onto the oiled surface then dived into 3 sections.
• Take 1 of the sections of dough and flatten into a disc shape. Then take one side fold over into the middle, and repeat with the other side. Lastly, take top fold into middle and fold in the bottom as pictured. You should be left with a square. Place into bread pan and let rise for 30-45 minutes.
• Optional: top bread with toppings such as egg wash, sprinkle flour, or just leave as is. When the dough has risen and forms a dome above the rim of the bread pan place in preheated 350° oven and bake 50-55 minutes until golden brown.
• After bread is done baking invert onto cooling rack and let cool to room temperature.
• If freezing remaining bread wrap in plastic wrap 3 times each time starting and ending in a different pattern to avoid air holes. When ready to defrost either leave on the counter over night or place in preheated oven and bake for 15 minutes at 350°.

Keyword bread