June 18, 2007 - 6:40pm
Eureka! I've found the best white bread recipe
Wonderfully Soft White Bread
Original Recipe was from recipezaar.com, but I've tweaked it quite a bit as far as prep/rising/baking. I've been searching endlessly for the "perfect" wonder bread type texture/crumb, and this one is the BOMB. ;)
1 cup tepid water
1 teaspoon salt
3 tablespoons margarine
1 tablespoon honey ( I used buckwheat honey)
3 cups all purpose flour (I used Robin Hood-Best for Bread-Homestyle White) This made a BIG difference in the texture of the bread.
1/4 cup powdered whole milk
2 teaspoons sugar
1 1/2 teaspoons SAF Gold Instant Yeast
- Sprinkle yeast on water. Blend till yeast dissolves.
- In this order add: honey, sugar, powdered milk, salt and stir well till blended
- Add margarine and stir well again.
- Add 1 cup of the flour and mix till fully blended (mixture will be like batter) Add remaining two cups of flour and blend with a fork till completely blended. Take dough out of mixing bowl and fold till smooth. Do NOT over work or knead! Just fold and press, fold and press.
- Shape into boule and place in lightly oiled bowl for approx. 1 1/2 hours or till doubled.
- When risen, take out dough and on a floured surface, shape into loaf and place in loaf pan. (again, DO NOT overwork).
- Let rise in a warm place for approximately 40 minutes until doubled in size.
- Bake on centre rack of preheated 350 degree oven for 25-30 minutes.
- Cool on wire rack before slicing.
Here is a picture of the "attacked" loaf. DH LOVES Wonder Bread, and now he's a convert! LOL
They're NOT hot flashes....My body is just vacationing in the tropics!
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Comments
I can see your white btead and a yummy BLT in my near future! Did you use a pullman pan? And...I never knew there was difference between the french fold and the letter fold - can you explain?
Thanks!
Trish
I did use a pullman pan (without the lid). You asked about the fold...essentially, what I did is just folded in the corners (twice) to incorporate and smooth the dough, without any excess strain on the dough. The trick is to not overwork it.
Oh boy, it's a good thing hubby doesn't read this site. He'd never eat a slice of whole wheat again! Your loaf looks great! The recipe reminds me very much of my Grandmother's, which I saw her make many times. She was an incredible baker.
KipperCat: You have to make it for him! LOL I just did another loaf today...Man, oh man this stuff is light as a cloud and so YUMMY! ;)
Is it all purpose flour or is it Bread flour? Big difference in the two.
Also, the margarine. Why that and not butter? I don't ever buy it, so I'll just use butter. I will also double it and use a long pullman to see how this works.. lid on, of course!