White Bread {Foodie Friday}

Homemade Bread. It can be tricky but the results are so worth it. 

I think I've mentioned it before, but I've always marveled at people who make their own bread. Bread-making has such a negative connotation. Things can go so terribly wrong and that's not to mention the fact that it usually takes forever. So let me introduce you to my friend, the weekend. Most of my bread-making is done on the weekends when I have time to let it sit. This works well for me, and the bread will stay good for a week, so plan ahead! This bread made us some awesome grilled cheese sandwiches-and honestly I've never seen this recipe go wrong.

One Year Ago: Sugar Saucers

Two Years Ago: French Butter Cookies

The Best White Bread

Yield: 2 9-inch loaves

INGREDIENTS

4½ tsp. instant (rapid rise) yeast

¾ cup plus 2 2/3 cup warm water, divided (105-115˚ F)

¼ cup granulated sugar

1 tbsp. salt

3 tbsp. unsalted butter, at room temperature

9-10 cups all-purpose flour

3-4 tbsp. unsalted butter, melted (for brushing)

DIRECTIONS

• To make the dough, dissolve the yeast in ¾ cup of warm water in a large mixing bowl (use your mixer bowl if kneading with a stand mixer and use the dough hook).  Stir in the sugar, salt, remaining 2 2/3 cups water, butter, and 5 cups of the flour.  Mix (on low speed) until a dough begins to come together.  Gradually add in the remaining 4-5 cups of flour about ½-1 cup at a time at first, more gradually with the last cup, until the dough is smooth and slightly tacky but not sticky.  Continue to knead about 6-8 minutes, until a smooth ball of dough has formed.

• Transfer the dough to a lightly greased large bowl, turn once to coat, and cover with plastic wrap or a clean kitchen towel.  Let rise in a warm place until the dough has nearly doubled in bulk, about 60-90 minutes.

• Turn the dough out onto a lightly floured work surface and gently punch down to deflate the dough.  Divide into two equal portions.  Press one portion of dough into a rectangle, about 9 x 15 inches.  Starting on a short end, roll the dough up tightly into a log and pinch the seam shut.  Roll the ends under the loaf.  Transfer to a greased 9 x 5-inch loaf pan and press down gently to reach the sides of the pan.  Repeat with the second portion of dough.  Cover the pans loosely with a clean kitchen towel and let rise once more until nearly doubled, about 30-45 minutes.

• Place an oven rack in the lowest position and preheat the oven to 400˚ F.  Just before baking, lightly brush the tops of the loaves with some of the melted butter.  Bake for 15 minutes.  Rotate the pans 180˚ and continue baking until an instant read thermometer reads 190˚ F in the center of the loaf, about 15-18 minutes more.  (If the tops of the loaves reach your desired golden brown before the baking time is complete, cover the tops loosely with foil to prevent over-browning.)  Transfer the pans to wire racks to cool.  Let cool briefly, then turn the loaves out onto the racks.  If desired, brush lightly with additional melted butter.  Let cool completely.

Note: you can easily halve this recipe. Sometimes yeast can be tricky, but I have had a lot of success with halving this recipe.

Source: Annie's Eats

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