Soft White Bread

Went through another 10kg of ap flour.

This time, I plan on getting bread flour.
A new adventure, that's for sure.

It makes sense though since bread is the only thing I've been baking lately.
No cookies, muffins, crumbles.. even pound cakes (gasp)

Mommy slicing the bread with my new-ish bread knife

But of course, I'll end up getting ap flour as well.
I never know when I'll need it, right?

I've been on the look out for a softer, fluffier white bread.

The Amish White Bread is yummy (and sweet) but I could do with less density.
And being an amateur baker, I have no clue how to fix it.

Hence, the new recipe.

My brother says: "It tastes like 'real' bread".
At first, I was happy to hear that. But now I'm thinking.. what's 'real' bread anyway?
I guess it translates to store-bought bread.

But enough talking.


Soft White Bread
adapted from The Fresh Loaf (submitted by kjknits)

2 C water
1/4 C butter
2 tbsp sugar
2 1/4 tsp active dry yeast (or 2 tsp instant yeast)
2 tsp kosher salt
6 C all purpose flour

Warm water and butter in a glass bowl in the microwave for 1 minute and 10 seconds, on high. Combine. Add sugar and yeast; let proof for a few minutes, until foamy. (When using instant yeast, mix it in with the flour) Add 3 cups of flour and salt. Using a wooden spoon, combine thoroughly. Add remaining flour 1 C at a time.

Knead for 5-6 minutes (using windowpane test if necessary). Round dough out, then place in a lightly oiled bowl, coating the top with oil. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough, divide in half, and form into loaves (roll starting on short side and seal edges). Place loaves in greased pans.  Cover and let rise for another 30 minutes. Bake at 375°F (190°C) for about 27 minutes, or until browned and hollow-sounding when thumped.