White Bread from scratch

Description

This is the one I make bread pudding with as I make into mini-loafs and let sit for two days and then cut into 1" cubes. It is great warm but designed to get hard a hybrid of french and white bread.

Ingredients

1 tblsp active dry yeast
7 c flour(bread or all purpose)
2 1/2 c water at 105-115 degrees
1 tblsp salt
2 tblsp sugar
1/2 stick unsalted butter

Instructions

In a bowl add 1/2 c water then yeast and 1 tblsp sugar whisk and let sit for 15 minutes (proofing the yeast) it should bubble up and expand.

add the rest of the water to the bowl check the temperature before adding it into the yeast

add 3 1/2 c flour one cup at a time to the bowl mix well(make sure that you add level cups)

add 1 tblsp salt and 1/2 stick of butter

add 3 1/2 c flour one cup at a time to the bowl mix well

flour counter top and prep for kneading the dough for 10 minutes

place a little oil in a large bowl, coat the dough and place the dough in the bottom as it will rise to twice its size cover with plastic wrap

place in a draft free area for about 45 minutes

butter 2 each 8.5x4.5 loaf pans

punch the dough to deflate

divide the dough in half

form dough to fit pan

put some oil on some plastic wrap and cover

let sit on counter for 1 hour at room temperature (second rise)


bake at 375 degrees for 35 minutes until it is 200 degrees or when you knock on it you get a hollow sound. use the center rack for heat distribution

Notes

makes 2 loafs / 24 mini loafs

let cool before cutting or you will loose the moisture

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