Crusty White Bread / Buns
Changed salt measurement and no diff in taste from original, and I use canola oil. I do not knead by hand anymore, use my big old KitchenAid mixer!
I like a crispy crust so instead of oiling tops before baking, I mist dough with water when I put into the oven.
Has a nice texture, buns worked real well with my pulled pork!
4-1/2 tspactive dry yeast (equals 2 pkts)
2 cwarm water (105° - 115 f)°
1 Tbspsugar (orig 2 tbsp)
1-1/2 tspsalt (orig. 2 tbsp)
1/4 ccanola oil (orig. 'salad' oil)
6 to 6-1/2 call purpose flour
·(i only needed 5-1/2)
How to Make Crusty White Bread / Buns
- In 4-5 quart mixer bowl, combine warm water & yeast, stir to mix & let set until yeast proofs (gets foamy).
- Put dough hook on mixer head. Stir in sugar, salt, oil and 3 cups flour. Beat on lowest speed of mixer until well blended.
- Add in remaining flour, 1/2 cup at a time, mixing well on low speed after each addition. Only add enough flour to make dough easy to handle & not sticky. Turn dough onto floured surface & knead 5-10 minutes, until dough is smooth and elastic. (I use my KitchenAid mixer on #3-#4 speed to do the kneading)
- Place dough into oiled bowl, turn to coat it all over. Cover with cloth & let rise in warm place for about 45 minutes, until doubled in bulk. When you push your finger in center, impression should remain. When doubled, punch it down by pushing your fist into the center of dough, then work it to remove as much air as possible. Form back into a ball.
- Cover & let rise again until doubled in bulk (orig. recipe says 1 hr but mine took about 30 min). The orig. recipe calls for brushing tops of dough with a little oil, but I do not do this.
- Put pans in oven, mist bread/buns with cold water right before you close the oven door. Use rack in middle position of oven, keep pans from touching. Also, I switch the pans and turn halfway through to ensure even baking.