21
A classic white bread, great for sandwiches.
basic
white bread
Place warm water, honey, and yeast in Cuisinart
®
mixing
bowl. Let stand 5 to 10 minutes until mixture is foamy
and bubbly. While yeast is proofing, combine 7½ cups
(1.9 L) of the bread flour with powdered milk and salt.
Add the flour mixture to the yeast mixture with the unsalt-
ed butter. Insert the dough hook and mix on speed 2 for 2
minutes.
Continuing on speed 2, add the remaining flour one
tablespoon (15 ml) at a time until a dough ball forms that
clings to the dough hook and cleans the sides of the
bowl. Set timer for 4 minutes and the speed to 3.
Transfer the dough to a clean bowl, cover with plastic
wrap and let rise in a warm, draft-free place until volume
is doubled.
Lightly coat two 9x5x3-inch (23 x 13 x 6 cm) loaf pans
with unsalted butter or cooking spray. Punch dough to
deflate. Divide into 2 equal portions. Shape into loaves
and place in prepared pans. Cover and let rise until
nearly doubled. About 15 minutes before baking,
preheat oven to 375°F (190°C). Place loaves in
preheated oven and bake for 35 to 40 minutes, until
bread is browned and sounds hollow when tapped.
Remove from loaf pans and cool on a wire rack. Bread
slices best when allowed to cool completely before
cutting. If top of bread is too crispy for your taste, brush
with butter for a softer crust.
cooking
spray
625 ml 2½ cups warm
(105-110°F [40 - 45°C])
water
40 ml
2½ tablespoons honey
15 ml
3 teaspoons active
dry
yeast
2.1 L
8½ cups bread or
unbleached,
all-purpose
flour,
divided
175 ml
¾ cup nonfat dry
powdered
milk
90 ml
6 tablespoons unsalted
butter, at room
temperature
15 ml
3 teaspoons salt
Makes two loaves, about 1 pound 14 ounces (613 g) each
