For those who think they do not have the patience to make their own white bread, think again. A little bored this morning, we have come up with a white bread recipe which takes about an hour from start to finish - including the mixing of the ingredients.
5 1/2 - 6 1/2 cups/687g-812g flour - we used all-purpose
2 tablespoons/19g active dry yeast
2 tablespoons/24g sugar
1/4 cup/60ml oil - we used grapeseed oil canola is fine
2 1/4 cups/560ml warm tap water
oil for spritzing
In a large mixing bowl (of a food mixer), place 2 cups flour, yeast, sugar and oil. Add hot water all at once. Mix on medium speed with a dough hook (you can start with a paddle then move to a dough hook later on - we didn’t want to have to wash anything extra) for about 2 minutes. Add 1 cup more of the flour. Mix on a medium to high speed (depending on your mixer) for 1 minute. Add remaining flour. While mixing, add your flour until your dough is just sticky but not too much. It will want to stick to the sides of the bowl but come off easily. When all your flour is combined, on a medium mixing speed mix (this is your kneading) mix/knead your dough for 6 minutes. Remove from the bowl on an oiled surface (we also oiled our hands due to the sticky nature of the dough) and formed into a log. We cut the log in half. Shaped the dough logs individually, then placed on a baking sheet with parchment paper. Spritzed the tops of the loaves/logs with oil and covered with cling film. These are ‘freeform loaves’. Alternately you can generally grease loaf pans and place your loaves/logs in them. Spritz the top with oil and cover with cling film. Let stand for 10-20 minutes. Slice the top of the loaf lengthwise. Depending on the humidity and temperature in your kitchen, the loaves will rise very quickly.
Preheat oven to 400F/200C/Gas
Place your risen loaves in the oven and cook for 20-30 minutes. Throw 1/4 cup/60ml water along the side of the oven wall to create steam. Quickly close the door They will brown quickly. Using an instant read thermometer, test if your bread is done. We brought the bread to 195-200F/90-93C.
The internal temperature of a loaf of crusty yeast bread when it is cooked to perfection should be 200 to 210 degrees Fahrenheit. Soft breads and dinner rolls should be 190 to 200 degrees F.
We modified this to be a semi sourdough sandwich loaf. You can cut the recipe in half as we did or go with the original proportions. When going with the two (2) loaves we froze one of the baked breads. If you want to freeze the unbaked dough you will need to double the amount of yeast (active dry yeast freezes best), remove the dough from the freezer, let thaw, have its final rise then bake as usual.
How we made the 1/2 sourdough sandwich loaf
2 1/4 - 3 1/4 cups/281g-406g flour - we used all-purpose
1 tablespoons/9g active dry yeast
1/2 cup/125 sourdough starter
1 tablespoons/12g sugar
2 tablespoons/30ml oil - we used grapeseed oil canola is fine
1/2 cup plus 1 tablespoons/140ml warm tap water
oil for spritzing