The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Basic white bread

Blueladder's picture
Blueladder

Basic white bread

Hi Everybody,

With a teenager who can demolish a loaf in a day and a single income stretched to the limit I got tired of sad bargain loaves that tasted of air, had the consistency of cotton wool and the nutritional value of toilet paper. It was time to fight back!!

I'm just a dad... You're the experts...

If anybody could have a look at my recipe and maybe give me any tips that would be great!!!

http://www.squidoo.com/delicious-easy-bake-white-bread

Thanks!

 

dabrownman's picture
dabrownman

say to ditch the sugar and the oil and you'll have some real bread.  Me, I say it looks great and if the teenager eats it too then it's worth keeping around as a twofer.  Nice baking,

Blueladder's picture
Blueladder

Thanks for comment - if he'll only eat white I'd much rather he eat this than some soggy chemical stuffed rubbish from the supermarket!!  Just made a wholemeal as he was away - heaven - such a much nicer taste!  So I'm going to do that next for the adults!!

flournwater's picture
flournwater

Looks good to me.  The oil should add a bit of shelf life to the finished loaf and also enhance the flavor.  I might not include the sugar but, if shelf life is a factor, might replace it with about half as much fresh honey; also for falvor.

Let's remember  -  if it ain't broke, don't fix it.

PaddyL's picture
PaddyL

It looks marvellous, and as if it wouldn't last a day in this house!

Yerffej's picture
Yerffej

What kind of tips are you looking for?  Better flavor, improved nutrition, easier recipe?  Your bread looks good.  Personally I do not want sugar or corn oil in my bread but that is my taste.

Jeff

Blueladder's picture
Blueladder

Thanks everybody for their tips!  Was just double checking - there's a 'tips' page on my Squidoo 'White Bread'  (http://www.squidoo.com/delicious-easy-bake-white-bread page) so might add some of your ideas.  I love home baked bread so want to spread the word!!!  And save people money!  Power to the people... you don't have to buy it at the shop!!!!

Things like replacing some of the sugar with honey for taste - the oil makes it last a bit longer (No chance with my teenager!!!)...

Would be great if any of you left tips on that page but if not I'll add your tips and credit where they came from.

My son was away at the weekend so I had the luxury of wholemeal bread..mmmmmmmmmmmmmm!!!!!!!

I'm going to put that up next then try some speciality breads!

Paul

 

RedL's picture
RedL

I substitute White Whole Wheat for some of the white flour in the bread I make for my husband.  It doesn't have that whole wheat flavor but will have a little added nutrition.  150 gram substitution would work nicely.  You may even be able to slowly work in a greater percentage.
Laura

 

 

Blueladder's picture
Blueladder

Thanks Laura, I'm putting that up as a tip on my white bread page so people can try it out!!   :)

http://www.squidoo.com/delicious-easy-bake-white-bread

cranet561's picture
cranet561

I have two daughters and they are bread snobs, my younger duaghter 9 has braces and sore teeth so I have worked on this for 2 years to get it right but I have a go to recipe that is easy fast tastes great and last the week if not eaten as taost for breakfast. Recipe as follows.

550 Grams KA ap flour 

341 grams water

4 TBS non fat dry milk

11 grams salt

1 tbs caster sugar

1/2 stick unsalted butter 4TBS

6 Grams SAF yeast

I mix in gredients in a bread machine and do not over need 10 minutes max until smooth. Remove add to a container to proof until double. Gently roll out on the counter fold and shape. I use a Pullman pan because of the tradition size but I do not use the lid. Add shaped dough to pan press in place and let rise. Typically in a pullman you let proof to 1/4" from the top, I actually over proof and let the dough rise until almost 2" over the pan top. Bake at 375 in the middle rack for 40 minutes if too brown cover with foil after 20 minutes. For a soft top brush with butter after baking, and you will have the best tasting home baked loaf of soft white bread that resemble store bought bread.

For the real killer white bread I also have been fine tuning this for a couple years but this is my recipe my 13 year old loves and this recipe can make numerous typees of loafs with totally different texture and softness.

Poolish:

350 Grams KA Ap flour

354 Grams Water

2 Grams SAF Yeast

Mix ingredients together in a bowl, let ferment until the mixture rises and colapses on itself. I am in Florida and at 75 degrees f this takes about 8 hours. You can speed it up if in a hurry by adding 6 grams SAF yeast.

Old Dough

I keep 100 gram chunks of old dough in my freeezer to make this bread and the old dough recipe is as follows.

400 grams KA AP flour

3 grams yeast

8 grams sea salt

260 grams water

Let rise until double cut into 00 gram pieces and bag then freeze for use.

Making the bread:

Take the poolish and add to bread machine or stand mixer, add 200 grams KA AP flour and mix, tear small chunks of the 100 grams of old dough and add to the mixture. Do not overkneed or you will have a blob of a loaf. Let rise in a proffing container and make one fold after the dough has risen slightly, this step greatly improves my end result. Allow to finish proofing until double. Now her's the great part of this dough, if I want soft french style fat baguettes I cut the the dough in have and make two torpedo shaped loaves. I let the loaves rise on a silpan or parchment paper until doubled, make three slashes and bake at 450 for 20 minutes with steam from ice cubes added to a pan in the oven. This is the best dinner bread as well as sub loaf I have ever had. To complete the sandwich loaf as I do every sunday evening, I do not cut the dough in half but shape into a either a round, or a log to free form, or use a long banton depending on the the week. The round never seems to last as it gets eaten faster than the long baton formed loaf, slash prior to baking. To cook the large loaf I bake at 425 degrees for 40 minutes on the bottom shelf with a ceramic stone. These to recipes have served me well for years and will make everything from soft dinner rolls to thin and crispy bagguettes. Give it a try and have a great holiday season.

 

 

Blueladder's picture
Blueladder

That's great... thanks for taking the time and worth sharing with the world!!  I've put a link on my White bread page to this thread so people can read your tip.  It was a bit long to paste in the tips box!!  :))