"The great white" bread

Marie Ann Ferson


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!

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24 Hr
30 Min


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)


1Get your largest plastic container with a lid. Or large bowl. Put all the ingredients inside.
2Mix 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.
3On 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.
4Hint: 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.

About "The great white" bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy