Country White Bread
This recipe makes 2 loaves
Servings: 2 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
Calories: 1974kcal | Carbohydrates: 353g | Protein: 56g | Fat: 35g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 2350mg | Potassium: 488mg | Fiber: 12g | Sugar: 26g | Calcium: 75mg | Iron: 4mg