The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"Emmy Bread" Softest White Loaf

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cranet561's picture
cranet561

"Emmy Bread" Softest White Loaf

 

I have to say I am huge fan of TFL, and have experimented with almost all the recipes. My obsessive compulsive baking has ruined my children and they refuse to eat store bought bread. So since Christmas 2010 I have been making 2 loaves a week for the kids and another for the wife to take to work, and let's not forget the Baguettes on the weekend. I have been making italian style breads with long slow rises and ferments. My youngest daughter is 8 years old and has new braces and chewy bread and her teeth are a bad combination. I have been searching and searching numerous varieties of white breads but none had very good flavor. My daughter does like full flavored breads, so the trick was how to get it wonderbread soft. It has taken 8 months but I finally achieved the goal today. Upon arival home from school the grilled cheese was made and this has been officially dubbed Emmy Bread. So every sunday night we will be baking the Emmy bread. I have to give credit to KA, the bread bible and all the ideas everyone on this site have presented. I just mixed several great ideas and came out with the softest loaf I have made yet, while keeping a great crust and full flavored crumb.

 

Recipe:

Starter: The night before I like to make this starter and I use it in a number of breads and pizza dough.

Starter:

  • 400 Grams KA Ap flour
  • 270 grams water
  • tiny pinch SAF or Fast actin yeast
This is 67.5% hydration and is pretty sticky I recommend a bread machine or Mixer. Mix the flour, water and yeast, let rise 1 hour and put in  the fridge covered overnight.Dough for 1 1/2 lb loaf 
  • 225 grams starter brought to room temperature
  • 300 Grams King Aurthur Unbleached bread flour
  • 202 grams luke warm water
  • 3 TBS Potato Flake
  • 3 TBS Non fat dried milk powder
  • 10 grams sea salt
  • 12 grams fine sugar
  • 1/4 cup shortening or unsalted butter (used shortening)
  • 7 grams SAF or fast acting yeast
  • 1/8 teaspoon abscorbic acid or fruit fresh (I bought at Barry Farms online)
Again I recommend a Mixer or bread machine this is like kneading glue. Mix your ingredients as with other recipes and knead for 10 minutes until silky smooth. Let the dough rise until doubled in size about 45 minutes to an hour. I'm in Florida and it's about 78 degress F here so rising may vary. Once doubled I knead the dough again and allow for a second full rise. Once doubled I punch the dough down on a lightly floured counter and shaped into a log. Add the shaped dough to a large bread pan and let rise. The dough should only rise about an inch from the top of the pan (This thing takes off in the oven). Once risen, slash and place on a stone or bottom shelf of the oven. Temp is 350 for 35-40 minutes depending on your oven. If your looking for killer bread for french toast, grilled cheese, toast or a great club sandwhich this loaf did it for me. I have used all the ingredients listed above but never had this result, I will say the only thing I did different was the second knead and rise. Thanks everyone this is a great site and keep putting new recipes up. I have tried to put a picture up but apparently I have not mastered this.

 

 

Thaichef's picture
Thaichef

Good Morning Cranet 561:

Thanks for the recipe and the write up. I read with interest your post but could you please post the picture of the bread and crumb shot?  My husband like the bread fits your description but I need to see the pictures first before making it.

Thank you.

mantana 

BettyR's picture
BettyR

I think I'll give it a try. I just finished taking two loaves out of the oven so it will be a few days before I need to bake again but I'll give this a try and let you know how it turned out.

Ruralidle's picture
Ruralidle

Hi the loaves look great and the write-up sounds wonderful.  I would try it but I've not got any potato flakes or milk power and my ingredient space is full of flours - so I will have to get baking so I can try your recipe.  It certainly sounds like one my younger two daughters would enjoy!