EXCELLENT WHITE BREAD RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 4 hours 15 minutes
Yield: 2 loaves
|2 1/4 teaspoons/7 grams active dry yeast (1 package)|
|1 1/2 cups/355 milliliters lukewarm milk|
|1/3 cup/67 grams granulated sugar|
|1 tablespoon/15 grams kosher salt|
|3 tablespoons/43 grams butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves|
|5 to 6 cups/625 grams to 750 grams all-purpose flour|
- In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
- When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
- Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
- Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
@context http//schema.org, Calories 275, UnsaturatedFatContent 2 grams, CarbohydrateContent 48 grams, FatContent 5 grams, FiberContent 2 grams, ProteinContent 8 grams, SaturatedFatContent 3 grams, SodiumContent 237 milligrams, SugarContent 7 grams, TransFatContent 0 grams
ENGLISH MUFFIN TOASTING BREAD RECIPE | EPICURIOUS
Provided by: King Arthur Baking Company
Yield: 1 (8½-inch) loaf
|3 cups (360g) unbleached all-purpose flour|
|1 tablespoon (14g) sugar|
|1½ teaspoons salt|
|¼ teaspoon baking soda|
|1 tablespoon (10g) instant yeast|
|1 cup (227g) milk|
|¼ cup (57g) water|
|2 tablespoons (25g) vegetable oil or olive oil|
|Cornmeal, for sprinkling|
- Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
- Pour the hot liquid over the dry ingredients in the mixing bowl. Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don’t have a stand or electric hand mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
- Lightly grease an 8½×4½-inch loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.
- Cover the pan, and let the dough rise until it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, ¼-inch over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F.
- Remove the cover, and bake the bread for 22 to 27 minutes, until it’s golden brown and its interior temperature is 190°F.
- Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.