Hello to everyone,

I would like to share with you guys my white loaf I baked the other day.

Notes: Crispy crust even after a few hours, nice soft inside, very good lightly toasted as part of a good bruschetta.

Recipe:

Ingredients:

• 1kg flour
• 45g fresh yeast
• 20g salt
• 40gr pork lard
• about 700ml luke warm water

 Method:

 1. Day before mix 400gr flour, all the yeast and 200ml luke warm water together. Cover with a floured cloth and set aside to a warm place until next day.

2. Next day add the rest of the flour, water, salt and soft lard. Mix on KA speed 2 for 3 minute then on speed 4 for 10 minute. The dough should be soft smooth and elastic. Place into a gently floured bowl and dust the top with flour and cover with a cloth. Rest it for 45 minute.

3. Place back to the bowl and mix on speed 2 for 5 minute then on speed 4 for 10 minute.

4. Form a large round loaf and place on a gently reased baking tray.

5. Brush with water. Cover with a cloth and rest for about 45-60 minute.

6. Brush gently with water then make a few cut on top and bake in moderate oven until golden.

7. When ready remove from the oven and place on wire racks, gently brush with water to give a nice gloss.

Happy Baking!

Zoltan

I'm so happy to say that after so many tries of making white breads,  I finally got the taste and texture that I wanted.  Very very soft bread,  with a good slightly burnt crust.  Although without sugar,  the taste is sweet,  perhaps due to the water roux,  the overnight dough and butter.  This bread does requires time at least 12 hours waiting time,  but with good planning,  it'll work.

This type of bread is suppose to maintain its softness.  Well,  I will find out tomorrow. (yes - it remains soft even after 12 hours without toasting or heating up, 48 hours later and it remains soft, no heating up required,  unless you really don't like cold soft bread)

Click here for recipe:  http://sites.google.com/site/jlohcook/home/breadmaking/sugarless-loaf

I just converted this to a sourdough (levain) recipe and it has turned out great. Yeasted version is way quicker but doesn't have the taste. Great taste and texture, really good with PBJ.

I baked this one today (started it yesterday) and I am impressed. I had never tasted a sandwich loaf so good! I have made rustic breads before but not sandwich loaves because I don't normally eat that type of bread so my husband just buys his from the supermarket (Pepperridge Farm type). I think from now on, there will be no eating supermarket plastic bread in this house! So good!

June