Breads Recipes

English White Bread

January 18, 2014September 10, 2018 The Country Gal 1 Comment

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English White Bread

2014-01-18 11:31:41

Yields 2

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Nutrition Facts

Serving Size

784g

Yields

Amount Per Serving

Calories 1979

Calories from Fat 408

% Daily Value *

Total Fat 47g

72%

Saturated Fat 26g

130%

Trans Fat 2g

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 111mg

37%

Sodium 3670mg

153%

Total Carbohydrates 325g

108%

Dietary Fiber 11g

46%

Sugars 26g

Protein 60g

Vitamin A

31%

Vitamin C

Calcium

37%

Iron

22%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1/2 cups water (105-115 F)
2 cups milk (luke warm)
1 tablespoon active dry yeast
2 tablespoon sugar
6 cups bread flour (a little extra as needed)
1 tablespoon salt
1/4-1/2 cup unsalted butter, softened

Instructions

Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
Let sit for 5 minutes until creamy.
Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the
mixer with the dough hook.
Mix slowly until blended then add the rest of the flour.
Increase speed and scrape down the sides til the dough comes together.
(If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at
medium speed for 10 minutes (or do half in mixer and half kneading) til dough is
smooth and elastic.
Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will
pull it back together).
Turn dough out on lightly floured surface and shape it into a ball then place in
a large buttered or oiled bowl.
Turn dough so it is completely coated in the fat, then cover in plastic for 45
minutes to an hour, til it has doubled in size at room temperature.
Butter 2 loaf pans.
Deflate the dough, cut in half and turn out onto a lightly floured surface.
Roll out into a 9 x 12-inch rectangle.
With the short end facing you, fold the dough into thirds like a sheet of paper
to go into an envelope, creating a roll.
Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
Drop in the loaf pan seam side down, and repeat.
Cover the loaves with buttered plastic wrap and allow to rise again in a warm
place (80°F) for 45 minutes, until they double in size.
Preheat the oven to 375°F and put the rack in the center of the oven.
Bake for 35-45 minutes til they are honey brown.
Immediately turn out of pans onto a rack to cool.
Once almost completely cool, they can be cut.
Store in a brown paper bag for a day or two.
Once cut, turn cut side down onto a cutting board and cover with a kitchen
towel.