{"id":4796,"date":"2012-02-19T08:21:48","date_gmt":"2012-02-19T14:21:48","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4796"},"modified":"2012-02-19T08:21:48","modified_gmt":"2012-02-19T14:21:48","slug":"you-can-make-your-own-white-bread","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/02\/19\/you-can-make-your-own-white-bread\/","title":{"rendered":"You Can Make Your Own: White Bread"},"content":{"rendered":"

This is not going to be impressive to you bread aficionados. \u00a0Who can’t make simple white bread, you ask? \u00a0Me. \u00a0That’s who. \u00a0Well, until now. \u00a0Feast your eyes on my first decent loaf of white bread.<\/p>\n

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I have only recently begun to feel more comfortable using yeast. \u00a0Pizza dough really gave me my initial confidence with trusting something to rise, and I haven’t been too afraid of it for a good while now.<\/p>\n

However, after my first trial with making some simple white sandwich bread this past week I was yet again fooled by that tricky micro organism! \u00a0I guess I knew it was going to be a flop before I even started. \u00a0I bought a jar of yeast at the store because they were out of packets. \u00a0I thought, “Well, this is nice. \u00a0A big jar I can measure from instead of cutting open those pesky packets.” \u00a0I first opened and used the yeast a week ago in pizza dough which rose beautifully. \u00a0Then guess what I did. \u00a0I put it in the cabinet. \u00a0Because that’s where I always<\/em> keep yeast. \u00a0I pulled it out this past week to make this bread and noticed a little, ok fine, a rather large, note on top of the jar that gave a simple instruction. \u00a0“Refrigerate after Opening” \u00a0Oops. \u00a0So what did I do? \u00a0I kept on working. \u00a0Mixing everything together thinking that by some miracle it would work. \u00a0Well, it didn’t. \u00a0I plopped the unrisen dough ball into the trash. \u00a0It was sad. \u00a0I hate throwing food away.<\/p>\n

The next day I tried again with new yeast from a package. \u00a0It still didn’t rise to double its original size each time like the recipe stated it should, but the end result was a nice, slightly dense white bread of which half a loaf is gone a mere 24 hours later. \u00a0So I think I am going to work on perfecting this bread. \u00a0It is simple and yummy. \u00a0Nothing too complex about it. \u00a0It is just good white bread. \u00a0This morning we made cinnamon toast with it and it was breakfast bliss. \u00a0I think this would make excellent grilled cheese sandwiches and spectacular turkey or ham and cheese, or just simple toast with butter and jam.<\/p>\n

This recipe comes from a Houston Junior League cookbook that my friend Megan gave me. \u00a0Thanks, Megan! \u00a0This cookbook is a lot of fun to browse through since it was originally printed in 1968. \u00a0This recipe caught my eye with its title “Old Fashioned White Bread”. \u00a0Some recipes don’t get better or improve tremendously over time, and I think basic bread it one of them. \u00a0I only changed one ingredient, I used butter instead of shortening, and I changed the instructions a bit since I have the luxury of owning a stand mixer.<\/p>\n

If you have any great recipes for white bread, please share them! \u00a0While I loved this bread, I always love to try recipes others swear by and also would love any tips you have for bread baking. \u00a0I am just a beginner and I know that good bread bakers are made, not born.<\/p>\n

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Old Fashioned White Bread<\/h3>\n

Houston Junior League Cookbook<\/p>\n

Ingredients<\/em><\/p>\n

    \n
  • 1 package dry yeast<\/li>\n
  • 1\/3 cup warm water<\/li>\n
  • 1\/4 cup butter, melted and cooled<\/li>\n
  • 1\/2 cup sugar<\/li>\n
  • 1 tablespoon salt<\/li>\n
  • 2 cups lukewarm water<\/li>\n
  • 6 cups bread flour<\/li>\n
  • Egg Wash: 1 egg whisked with 1 teaspoon of water or milk<\/li>\n<\/ul>\n

    Directions<\/em><\/p>\n

      \n
    1. Dissolve yeast in 1\/3 cup warm water.<\/li>\n
    2. In the bowl of a stand mixer fitted with a dough hook, combine sugar, butter, salt and 2 cups lukewarm water. \u00a0Add yeast and mix.<\/li>\n
    3. Mix in flour and run the mixer on slow speed for 2 minutes, then on medium speed for 4-5 minutes. \u00a0Dough will be sticky.<\/li>\n
    4. Oil a large bowl and turn dough out into the bowl, turn to coat with oil. \u00a0Cover and let rise for 1-2 hours until doubled in size.<\/li>\n
    5. Sprinkle hands with flour, punch down dough and turn onto a lightly floured surface. \u00a0Cut dough in half and shape into 2 loaves.<\/li>\n
    6. Place dough into 2 greased loaf pans, cover and let rise for 45 minutes, until doubled in size.<\/li>\n
    7. Brush loaves lightly with egg wash. \u00a0(You will not use it all.)<\/li>\n
    8. Bake at 350\u00b0F for 40-45 minutes until tops are lightly browned.<\/li>\n
    9. Let cool for 5 minutes in the pan, and then completely on wire racks before cutting.<\/li>\n<\/ol>\n

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