Submitted by smartdog on June 18, 2007 - 6:40pm
Wonderfully Soft White Bread
Original Recipe was from recipezaar.com, but I've tweaked it quite a bit as far as prep/rising/baking. I've been searching endlessly for the "perfect" wonder bread type texture/crumb, and this one is the BOMB. ;)
1 cup tepid water
1 teaspoon salt
3 tablespoons margarine
1 tablespoon honey ( I used buckwheat honey)
3 cups all purpose flour (I used Robin Hood-Best for Bread-Homestyle White) This made a BIG difference in the texture of the bread.
1/4 cup powdered whole milk
2 teaspoons sugar
1 1/2 teaspoons SAF Gold Instant Yeast
- Sprinkle yeast on water. Blend till yeast dissolves.
- In this order add: honey, sugar, powdered milk, salt and stir well till blended
- Add margarine and stir well again.
- Add 1 cup of the flour and mix till fully blended (mixture will be like batter) Add remaining two cups of flour and blend with a fork till completely blended. Take dough out of mixing bowl and fold till smooth. Do NOT over work or knead! Just fold and press, fold and press.
- Shape into boule and place in lightly oiled bowl for approx. 1 1/2 hours or till doubled.
- When risen, take out dough and on a floured surface, shape into loaf and place in loaf pan. (again, DO NOT overwork).
- Let rise in a warm place for approximately 40 minutes until doubled in size.
- Bake on centre rack of preheated 350 degree oven for 25-30 minutes.
- Cool on wire rack before slicing.
Here is a picture of the "attacked" loaf. DH LOVES Wonder Bread, and now he's a convert! LOL
They're NOT hot flashes....My body is just vacationing in the tropics!
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Tempting!
My hubby *loves* soft, white, yummy white bread too! This looks just like the treat I can give him when he's been good with his diet! LOL! I've got a few questions:
Yeast - I only have Red Star active dry yeast and Saf Instant Gold is not available here. How much do you think should I use? 2 tsp?
Folding - what kind of folding technique is this? French fold or the letter-type of folding? I'm trying to imagine the folding with a sticky dough and can't quite make up my mind which technique it is.
Overworking - I might get too enthusiastic about folding.. how do I know when I've overworked the dough?
Irene
Irene: I am in Ontario,
Irene, you can sub your
Irene, you can sub your active dry for instant at 25-50% more, generally. Smartdog's recipe only calls for 3 cups of flour, and normally you can assume that a teaspoon of active dry can raise up to 4 cups of flour. Many recipes seem to add yeast to spare.
That is some beautiful white bread!
I can see your white btead and a yummy BLT in my near future! Did you use a pullman pan? And...I never knew there was difference between the french fold and the letter fold - can you explain?
Thanks!
Trish
I did use a pullman pan
pullman pan
I was wondering if you had enough dough to fill the pullman loaf pan and that it baked correctly (no raw dough).I was looking to get the look and size of the store bought wonder bread loaf. What size pullman pan did u use ?
Oh boy, it's a good thing
Oh boy, it's a good thing hubby doesn't read this site. He'd never eat a slice of whole wheat again! Your loaf looks great! The recipe reminds me very much of my Grandmother's, which I saw her make many times. She was an incredible baker.
KipperCat: You have to make
Punch dough down?
I am kinda knew at this bread making but, feel it is healthier. I noticed your recipe doesn't call for you to punch the dough down after it rises? I would also like to know if I can mix this in my kitchen aid mixer? Thank You
Simply Wonderful!!
I just made this loaf for a quick, fresh loaf for dinner. Mixed it up in a Kitchen Aide, kneaded for 7 to 10 minutes with the dough hook, raised for 40 minutes, shaped in a loaf pan and raised for another 30 minutes. Baked at 350 for 20 minutes in a convection oven.
Absolutely fantastic!!
Although, I don't think it would work in my 15" sandwich pan, as is, but it would be great for rolls...maybe garlic herb rolls?? :o)
doubling recipe
i had made a double batch of dough and mixed them and baked it when it was done everything looked good color size but the bottom was not done could someone help me with this problem
Doughy, dough.
I've had that happen twice with a double batch of rolls on a "jelly roll" type stone pan. I fixed the problem by not allowing them to raise so long.
My thoughts were that if I allowed them to raise to the point of becoming a solid mass it was too much dough to bake in such a short period of time. Therefore, the center of the pan is under cooked, while the tops and edges were brown-brown.
Just my $0.02 :o)
Happy Baking!!
Excellent Bread!
Made this bread yesterday. The bakery was closed due to upcoming snowstorm so I decided it would be fun to make this recipe. Turned out excellent. I had to use Goldmedal and had doubts about the results before hand but it did fine.
Great recipe thanks for sharing!
Chef Light