Simple White Bread

Submitted by Bill Hilbrich

"The recipe, and my instructions are adapted from a videorecording that a new baker might find helpful. " Perfect bread, how to conquer bread making." by Betsy Oppenneer, The Breadworks, 1990, Norwich,"

 

• Ready In: 1hr 45mins
• Ingredients: 6
• Yields: 2 loaves

ingredients

• 2 1⁄2 cups water, at a temperature between 105 and 115 F
• 2 (1/4 ounce) packages yeast
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 6 1⁄2 cups flour

directions

1. Mix the water, yeast, and sugar together in a small bowl.
2. Add the salt to 5 1/2 cups of the flour in a large bowl.
3. Set the other cup of flour aside. Mix the liquid and the dry together and then add the oil.
4. Mix until it comes away from the sides of the bowl, sprinkle some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
5. Keep adding more flour and keep kneading.
6. Push forward, fold over, push forward, fold over.
7. I do this one handed because I have to, but it works.
8. Put a little oil in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Cover, let stand for about one hour in a warm place. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle. Roll it up, tuck in the ends and place in a very well lubricated ( I use crisco) glass baking dish.
9. Repeat with the other half, and then cover with a cloth and let it rise again for about 45 minutes.
10. Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
11. The bread is done when an instant read thermometer reads 190 (f).

Reviews

[asunny1]

Beautiful loaves everytime. I love that you can add flavors and still get the same results. In one batch I added shome shredded onions and sprinkled the tops with sliced onions and a little cheddar, Talk about yummy. I added some chopped rosemary and used olive oil in another loaf and it was also terrific. This recipe is definitely a keeper.

 

[Josh W.]

This is really a simple recipe and easy to make. My main quibble is that mine came out a little too dense in texture. I think that may be because my rapid rise yeast was a little past it's expiration date. The bread still rose just fine so it must have been OK. Based on ease of preparation I'd give it a four star but from a flavor perspective it's only a three. I'm still game to experiment with this basic recipe though. I'm going to try to up the sugar a bit and maybe try raisin and cinnamon in it. And definitely get unexpired yeast.

 

[Dammian]

I have been making bread for over 40 years. This is an easy white bread recipe that comes out soft and tasty.

 

[elglance]

Thank you so much for posting this, Bill Hilbrich. It truly is simple, as the recipe's title says, AND delicious. I'm not a baker and the loaves came out perfect the first time, and the second, and I'm hoping history will repeat itself today. =)

 

[Nika The Mad Baker]

great recipe. simple and easy.