I have tried several different bread recipes. And I'm always on the look-out for one that saves me time and money. I have found the perfect one for my family. I am able to make 3 loaves at a time, with just one batch of dough. It also freezes well after it's baked, which also saves time since I don't have to make it every few days.
White Sandwich Bread
Ingredients
- 6 1/2 to 71/2 cups of all-purpose flour*
- 2 1/2 teaspoons salt
- 1 1/2 tablespoons instant yeast
- 1/4 cup sugar
- 2 3/4 cups very warm water
- 1/4 cup olive oil
- butter for top of loaves, optional (for after baking)
Instructions
1. In bowl of electric mixer (fitted with dough hook), combine 3 cups of the flour, salt, yeast, and sugar.
2. Add the water and oil and mix until combined. The mixture will be thin.
3. Cover the bowl with a towel (I use a flour towel) and let batter rest for 10 minutes. It will be slightly bubbly at the end.
4. With the mixer running, gradually add the *rest of the flour*, until the dough comes together in a cohesive ball that clears the bottom and sides of the bowl and doesn't leave a doughy residue on your fingers when touched, but is also still just slightly tacky (not overfloured and dense).
5. Kneed for about 2 minutes until the dough is smooth and supple.
6. Lightly grease a large bowl. Transfer the dough into the prepared bowl, roll around to grease the dough, cover with a towel, and let rise until doubled in size, about an hour.
7. While dough is rising, grease three 8 1/2 by 4 1/2 inch bread pans (1.5 quart).
8. Lightly punch down dough and divide into 3 equal pieces.
9. Gently roll each piece of dough into a loaf, pressing out air bubbles as you roll. Alternately, you can gently press the dough without rolling and form into a loaf, being sure to press out bubbles.
10. Place the dough loaves int the pans, cover with towel, and let rise for another hour or until doubled in size.
11. Towards the end of the rise, preheat oven to 350 degrees F.
12. Bake bread for 30-32 minutes until golden and baked through.
13. Remove pans from over, brush tops of loaves with butter, and immediately remove from pans. Place on a wire rack and cool completely.
14. Slice bread and store. It can be stored at room temperature for a couple of days, or in the fridge for a few more. If not using within a week, place cut bread in the freezer.
NOTES:
The original recipe calls for 6 1/2 to 7 1/2 cups of flour. I always end up using at least 7 cups.
If you make bread regularly, I highly recommend a bread slicer like this one.
Join our HomeGrown Homestead community—a place where we learn, grow, and share our homesteading journey together, fostering a bond of shared wisdom and experience. (everyone is welcome!)
Step into Lavender & Coffee: A Sip of Serenity, a haven for moms seeking support and community on their journey to fulfilling their roles as wives and mothers with grace and purpose.(for moms only)
0 Comments