White Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
7 cups all-purpose white flour, unbleached2 0.6-ounce cubes live yeast2.25 cups warm water1/2 cup + 1 tbs cane sugar1 tbs sea salt or kosher salt1/3 cup olive oilapprox. 1 pat of butter, for greasing the pans
This will be easier to make if you have a stand mixer, but I've made it many times without one. (Consider it a great workout for your arms.)
Pour the water into a large mixing bowl and dissolve one tablespoon of the sugar in it. If you use a KitchenAid mixer or similar, use the bowl that fits your machine.
Crumble the yeast cubes in the water mixture and let it sit for 10 minutes.
Using a wooden spoon, stir in the salt, olive oil, 1 cup of flower and the remaining half-cup of sugar.
If you have a stand mixer, you can start using it now to slowly mix in the remainder of the flour, one cup at a time. Continue for approximately 10 minutes.
Otherwise, just continue stirring it in slowly using the wooden spoon, taking care to make sure each cup or so is fully integrated before adding more. The more you mix, the better your bread will be.
When you are done, press the dough into the bottom of your bowl and cover it with plastic wrap or a clean, lint-free towel. Place the bowl in a fairly warm, draft-free spot and allow the dough to rise for 1 hour. (I find that the top of my refrigerator works well.)
At this point, you should pre-heat your oven to 350 degrees Fahrenheit and grease two 8" x 4" pans. (I like to grease my pans using a buttery paper towel.)
When the dough is ready, punch it down and separate it into two equal pieces. Place the two hunks of dough into your greased pans, cover, and allow them to rise for 45 minutes more.
Finally, uncover your loaves and place them in the center of your oven for 30 minutes. Ovens vary, so keep an eye on your loaves after the 25-minute mark. If your oven runs hot, they may be done early. Wait until the aroma of warm bread fills your home and the loaves turn a dark golden brown. You should hear a hollow sound when you tap the top of a fully baked loaf.
When they're ready, pull the bread out of the oven and turn the loaves out onto a cooling rack. I pull my bread out of the pans right away, as I find they tend to get stuck otherwise.
Enjoy!
Makes 20 4" x 6" slices, 0.8-inches thick.
Number of Servings: 20
Recipe submitted by SparkPeople user JENTPAUL.
Pour the water into a large mixing bowl and dissolve one tablespoon of the sugar in it. If you use a KitchenAid mixer or similar, use the bowl that fits your machine.
Crumble the yeast cubes in the water mixture and let it sit for 10 minutes.
Using a wooden spoon, stir in the salt, olive oil, 1 cup of flower and the remaining half-cup of sugar.
If you have a stand mixer, you can start using it now to slowly mix in the remainder of the flour, one cup at a time. Continue for approximately 10 minutes.
Otherwise, just continue stirring it in slowly using the wooden spoon, taking care to make sure each cup or so is fully integrated before adding more. The more you mix, the better your bread will be.
When you are done, press the dough into the bottom of your bowl and cover it with plastic wrap or a clean, lint-free towel. Place the bowl in a fairly warm, draft-free spot and allow the dough to rise for 1 hour. (I find that the top of my refrigerator works well.)
At this point, you should pre-heat your oven to 350 degrees Fahrenheit and grease two 8" x 4" pans. (I like to grease my pans using a buttery paper towel.)
When the dough is ready, punch it down and separate it into two equal pieces. Place the two hunks of dough into your greased pans, cover, and allow them to rise for 45 minutes more.
Finally, uncover your loaves and place them in the center of your oven for 30 minutes. Ovens vary, so keep an eye on your loaves after the 25-minute mark. If your oven runs hot, they may be done early. Wait until the aroma of warm bread fills your home and the loaves turn a dark golden brown. You should hear a hollow sound when you tap the top of a fully baked loaf.
When they're ready, pull the bread out of the oven and turn the loaves out onto a cooling rack. I pull my bread out of the pans right away, as I find they tend to get stuck otherwise.
Enjoy!
Makes 20 4" x 6" slices, 0.8-inches thick.
Number of Servings: 20
Recipe submitted by SparkPeople user JENTPAUL.
Nutritional Info Amount Per Serving
- Calories: 199.0
- Total Fat: 4.0 g
- Cholesterol: 0.5 mg
- Sodium: 349.9 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 1.5 g
- Protein: 4.3 g
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