Tuesday, October 18, 2011

Best Ever Bread

There is nothing better than a good slice of homemade bread. I usually don't let myself indluge in white bread very often, but oh is it heavenly! And you can get the same heavenly taste and lightness by doing part wheat flour (and then you don't have to feel as guilty ;)


King Arthur Flour truly is the master of all things bread. This is their recipe that I use as the bread of all bread recipes and if you've never made bread before or want to have an absolutely perfect loaf, follow this recipe.

Below that recipe I will give you my modified version that makes about 4 loaves (or breadsticks, rolls, pizza, etc... and doesn't use butter or milk, but tastes just as great) and is a bit healthier for your family. If I am going to make breadsticks I'll make my large version below and use the left over dough for bread for the week. My family gets this so rarely that they usually gobble through the entire batch within two days.

White Sandwich Bread- King Arthur


3 cups white flour
1/2 cup warm milk
1/2 cup warm water
2-4 teaspoons butter melted or oil
1 tablespoon sugar
1 1/4 teaspoon salt
2 1/4 teaspoons yeast

Dissolve yeast and sugar in warm water. Add milk, butter and salt. Add flour one cup at a time until dough pulls away from the sides of the bowl (should be soft, not sticky). Knead for 10 minutes.

Cover and let rise 1 hour. Shape into loaf, cover and rise one hour or until double in size.

Bake in 350 degree oven for 35 minutes.

Makes 1 loaf.

 
Almost White Bread (pictured above)
 
1 tablespoon yeast
2 tablespoons sugar or honey (optional but helps rise quicker)
4 cups warm water
1/2 cup oil (if you're going to eat it right away, then cut back to 1/4 cup but if you want it to be soft and moist the next day too then go for more oil)
1/2 tablespoon salt
2 tablespoons dough enhancer (optional but I think it makes a difference- could also use 2 eggs)
4 cups whole wheat flour
5+ cups white flour (keep adding until the dough is pulls away from the bowl)
 
Let yeast, water and sugar/honey proof until bubbly. Stir in oil and salt. Mix in whole wheat flour, dough enhancer and white flour one cup at a time until the dough starts to pull away from the side of the bowl.

Continue adding white flour one cup at a time until the dough is soft but not sticky. Knead for 10 minutes adding additional flour as needed. Cover and let rise until double, 20 to 30 minutes.
 
Form into loaves, breadsticks or rolls and let rise until double.
 
Bake at 375 for 25-30 minutes.
 
*Makes about 4 loaves of bread
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