Sunday, December 27, 2009

Homemade White Bread

10 1/2 cups bread flour
1 Tbsp salt
2 1/2 rounded Tbsp saf-instant yeast
1/2 cup granulated sugar
3 Tbsp liquid lecithin*
4 cups hot tap water

In mixer add flour, salt, yeast and powdered milk. Pulse until just combined. Add sugar, lecithin, and water. Mix for about 20-30 seconds and check consistency. If dough is too dry, add more water. It should look a little sticky, this will yield a lighter loaf. Mix for 3 minutes in mixer. DO NOT ADD WATER OR FLOUR TO THE DOUGH AFTER IT HAS FINISHED MIXING, it will not be able to form the gluten like the rest of the dough.

Spray counter, pans and your hands with cooking spray. Pour out dough onto sprayed counter. Separate the dough into 4 equal balls of dough. Roll each dough ball into a log the length of your bread pan. "Spank" it to get the air bubbles out and roll it again just enough to make it look smooth on the outside. Place in loaf pan and let raise. It's ok if it doesn't touch all sides of the pan when you first put it in the pan, as it raises it will fill the pan. Cover with a dish towel. Let raise 25 minutes or until dough has raised to the top of the loaf pan. Bake at 350 for 25 minutes. Makes 4 loaves
(4x8" loaf pans).

*Do not try to measure lecithin, it is too sticky and messy. Instead, squeeze or pour approximately 3 Tbsp. (size of a quarter) of lecithin directly into the bowl. Our local Macey's grocery store carries lecithin but you can also find it at Kitchen Kneads, The Bosch Store and places like that.

NOTES: I went to a bread making class with my mom and it was the best thing I ever did to learn how to make bread.

I only make white bread when I'm making pizza, so I only make half a batch at a time. I use half the dough for the pizza and the other half I make into a loaf.

If you want to make whole wheat bread, click here

Calories per slice (1/16)=78

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