by Heather Schmitt-Gonzalez / Thursday, March 22, 2012
Basic White Bread
But for a couple of years now I've been baking up many, many variations on a basic loaf of white bread. The whole family's in on the quest. We want a loaf that's soft...but not too soft. Sliceable...but not too dense. It should hold up to sandwiches both cold and hot. I should be able to toast it. While I've found some loaves that come close to what we're looking for. THIS particular recipe is the closest.
It's soft, yet sliceable. It holds up to toasting...and sandwich fillings. And it doesn't taste like airy cardboard. Always a bonus. It's the perfect vehicle.
- 5 c. (~680 g) all-purpose or bread flour
- 3 Tbs. sugar
- 2 tsp. salt
- 1 pkg (2¼ tsp.) instant dry yeast
- ½ c. dry milk powder
- 2 c. hot water (120°-130°F)
- 3 Tbs. vegetable shortening, room temp
*adapted from Bernard Clayton's New Complete Book of Bread via Living in the Kitchen with Puppies
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.