White Bread from scratch
Description
This is the one I make bread pudding with as I make into mini-loafs and let sit for two days and then cut into 1" cubes. It is great hot but a little hard once it cools as it is designed for the bread pudding.
Ingredients
1 tblsp active dry yeast7 c flour(bread or all purpose)
2 1/2 c water at 105-115 degrees
1 tblsp salt
2 tblsp sugar
1/2 stick unsalted butter
Instructions
In a bowl add 1/2 c water then yeast and 1 tblsp sugar whisk and let sit for 15 minutes (proofing the yeast) it should bubble up and expand.add the rest of the water to the bowl check the temperature before adding it into the yeast
add 3 1/2 c flour one cup at a time to the bowl mix well(make sure that you add level cups)
add 1 tblsp salt and 1/2 stick of butter
add 3 1/2 c flour one cup at a time to the bowl mix well
flour counter top and prep for kneading the dough for 10 minutes
place a little oil in a large bowl, coat the dough and place the dough in the bottom as it will rise to twice its size cover with plastic wrap
place in a draft free area for about 45 minutes
butter 2 each 8.5x4.5 loaf pans
punch the dough to deflate
divide the dough in half
form dough to fit pan
put some oil on some plastic wrap and cover
let sit on counter for 1 hour at room temperature (second rise)
bake at 375 degrees for 35 minutes until it is 200 degrees or when you knock on it you get a hollow sound. use the center rack for heat distribution
makes 2 loafs / 24 mini loafs
let cool before cutting or you will loose the moisture