Country White Bread

This recipe makes 2 loaves

Prep Time30

Cook Time25

Resting Time3 30

Total Time4 25

Course: Bread

Cuisine: American

Servings: loaves

Calories: 1974kcal

Equipment

Kitchen-Aid Mixer
Bread Pans
Oven-Safe Pan

Ingredients

480 g Water ~105°
8 g Active Dry Yeast
900 g Bread Flour
12 g Kosher Salt
50 g Sugar
54 g Canola Oil
2 ea Eggs Large

Instructions

Prep

Kitchen-Aid Bowl: Water, yeast (stir, then wait 5 minutes for yeast to bloom)
Large Bowl: Flour, salt, and sugar
Small Bowl: Oil, eggs (then mix with fork to break up egg yolks)

Mixing

Add oil, eggs to mixer bowl and stir
Progressively add the flour, salt, and sugar bowl. Turn off mixer before adding. Safety first!
Knead on Speed 2 (12 minutes)

Bulk Fermentation

Turn dough into a plastic bin (or on the counter, but cover with cloth or plastic-wrap while resting). Prevent air currents from blowing across it and creating a skin on the surface which restricts expansion. Let it relax 20 minutes

Folding

Fold 3x, once every 30 minutes

Dividing and Shaping

Divide the dough and shape lightly into two rounds
Let dough relax for 20 minutes
Rub two bread pans with shortening and add dough

Final Fermentation

Let dough ferment in bread pans for 1 hour or until it rises to the edge of the pan.

Steaming and Baking

Pre-heat the oven to 375°.
Put a cast iron pan on the stove with water and bring to a boil. Once boiling, put on the bottom rack of the oven (this adds steam and helps the bread rise)
Bake for 10 minutes with steam
Bake for 15 minutes without steam
Remove bread from oven and put on a rack to cool.

Notes

Let bread cool completely before slicing and it will stay fresh a bit longer. If you aren't going to use both loaves in a day or two, freeze one of them. They freeze well.

Nutrition