Perfect White Bread, Plus! Wheat Variation
By Amy
Makes 4 loaves
Introducing… something different! For even the purest bread snobs sometimes a good white loaf is the perfect way to shake things up.
This recipe is ideal for shaped sandwich loaves. You can also portion it to make rolls, Italian style loaves for things like garlic bread, or even a great, sturdy pizza crust. If using part of the dough for pizza crust or garlic bread you may like to reduce the sugar (to about ¾ c.) and use olive oil instead. For the most manageable pizza crust you’ve ever rolled, refrigerate dough for 1-3 days before using. One time I rolled a sandwich loaf with grated swiss cheese inside- fantastic!
1 c. white sugar
3 ½ Tbsp. yeast
4 tsp. vital wheat gluten or dough enhancer (optional)
4 tsp. salt
¼ c. vegetable oil
4 c. warm water
10-12 c. white bread (or all-purpose) flour (King Arthur brand is an excellent flavor- quality matters with this recipe as the white flour is virtually the only flavoring)
Mix everything but flour well. Add flour gradually and knead dough until smooth and elastic. Allow dough to rise to double in a covered, oiled bowl in a warm place. Punch dough down and divide as desired. Shape loaves and allow to rise again about 30 min. or until they look good to you. If desired, garnish top lightly with water and a dusting of flour. Place in oven and set thermostat to 350F for 30-40 min. or until top is golden brown, doughy sides don’t stick to the pan, and it sounds hollow when knocked on the top. One sure-fire test: if cut through the center immediately after baking, it should not appear gummy or stretched, though steam may make a moist crumb. Allow to sit in pans 10 min. and place on cloth or rack to cool completely before wrapping.
Wheat flour variation:
7 c. white bread flour
4 c. whole wheat flour; may also put through fine mesh colander to sift out larger wheat flakes.
