"the great white" bread

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By Marie Ann Ferson
from naperville, IL

This bread will be white bread but taste and have the airy crumb of a french bread. I came up with this recipe on a daring day when I decided to go overbored on the water. You will not be disappointed!

serves 8-10
cook time 30 Min
method Bake

Ingredients For "the great white" bread

  • 6 c
    all purpose flour
  • 3 c
    water (baby bottle warm)
  • 1 Tbsp
  • 3 Tbsp
  • 3 Tbsp
    olive oil
  • 1 tsp
    instant yeast (bread machine yeast)

How To Make "the great white" bread

  • 1
    Get your largest plastic container with a lid. Or large bowl. Put all the ingredients inside.
  • 2
    Mix everything together with the back of a wooden spoon. Move it around til you pick up every bit of flour and it comes together. Put the lid on. In one hour go back and on a heavily floured surface pour your dough out. Sprinkle the top with flour and knead for a minute. (dough will be sticky!)Cover it up again and let it rest overnite.
  • 3
    On a lightly floured surface, pat the dough and divide in 3 equal portions in 3 9x5 loaf pans. Press evenly to fill pan, or make into 9 inch logs ( Hint: I cover the 3 of them loosely with a new garbage bag. It seems to do the job and then I use the bag elsewhere!). Let it rise for 2 1/2 to 3 hrs. Brush with egg wash and bake it for 30 - 35 minutes. Till nice and golden.
  • 4
    Hint: I use baking spray to coat pans. Dough will last in your fridge for 3 days. Let it rest for 3 hours before you put it in.

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