I mostly eat whole grain breads but occasionally will indulge in some white, which if we’re being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you’re a nostalgic baby boomer like me, or just a curious millennial ‘wondering’ what a classic white bread tastes like, I really do hope you give this a try soon.
Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.
Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.
Bake in the preheated oven until golden brown, about 30 minutes.
Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.
Per Serving: 211 calories; protein 5.6g; carbohydrates 29.8g; fat 7.6g; cholesterol 36.9mg; sodium 301.1mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.