Basic White Bread by Maggie
This is not hard to make and kneading is minimal. It does take some time but it is so worth it.
I hope you will enjoy this simple bread recipe.
1 Tbspgluten flour
1 Tbspgranulated sugar
1 tspkosher salt
3 - 3.25 call purpose flour
1 Tbspcanola or olive oil
1 cwarm filtered water
2 Tbspadditional warm filtered water
1-1/8 tspactive dry yeast
How to Make Basic White Bread by Maggie
- Begin with the liquid first.
Using a 2 cup measuring cup warm filtered water to warm (95 - 105).
Sprinkle in the yeast and just a pinch of sugar.
Set aside until it is bubbly
- In large mixing bowl sift together the sugar, salt, flour and gluten flour.
- When the yeast mixture is ready pour it into the flour mixture and add the oil. Stir with a sturdy spoon until well incorporated.
- The dough should not be sticky. If it is slowly add additional flour of up to a total of 3-1/4 cups in the recipe.
Kneed the dough for about 5 or 6 minutes then ball it up and drop it into a large mixing bowl that has been oiled well.
Turn the dough over to oil all sides then cover with plastic wrap and put in a draft free warm place.
- Allow the dough to rise for 1 hour or until it has doubled in size.
- NOTE: You can do all the mixing and kneading in your Kitchen Aid if you have one.
I let my dough rise in the microwave .. it is a small area and holds the heat from the dough and makes for a very nice rise.
- After the dough has doubled, punch it down and lay it out on the counter or a cutting board. Roll it to about the length of your loaf pan. Then roll it up jelly roll fashion and place it seam side down into your lightly sprayed loaf pan.
- Cover very loosely with plastic wrap and allow the dough to rise for another hour or until it has expanded above the rim of the loaf pan.
- During this rise period - Preheat your oven to 375* so it is fully heated prior to baking.
- Remove the plastic wrap and make a slit down the center of the loaf. Place the loaf pan into a preheated oven and bake for approximately 35 minutes or until browned and hollow sounding. Oven temperatures vary so you may need a little less or a little more time.
- NOTE: I prefer lining my loaf pan with parchment paper simply to make the removal of the loaf easier and to ensure there is zero sticking in the pan.
- Once the bread is done remove it from the pan and let it cool on a cooling rack.
This bread is not as light and fluffy as store bought but it is also not as dense as an artisan bread .. it's a very happy medium. It toasts and grills beautifully.
This recipe makes excellent cinnamon raisin bread. Follow all directions as shown here but after rolling it out sprinkle with your cinnamon sugar mixture and some raisins .. then roll up and bake .
You can also make an orange swirl bread by using sugar and grated orange rind .. yummy !