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White loaf bread

Four beautiful loaves of white sandwich bread
Prep Time2 hrs 45 mins
Cook Time20 mins
Total Time3 hrs 5 mins
Course: Bread
Cuisine: American
Keyword: White sandwich bread
Servings: 4 loaves

Equipment

  • 7 - 8-quart Stand mixer
  • 4 Bread Loaf Pan - 9" x 4 1/2" x 2 3/4"
  • Proofing bucket 8 Qt. Clear Square Polycarbonate Food Storage Container
  • Scale Digital

Ingredients

Ingredients:

  • 16 G YEAST INSTANT, DRY
  • 870 G WATER COLD*
  • 56 G SUGAR GRANULATED
  • 28 G SALT
  • 40 G MILK NONFAT, DRY
  • 1400 G FLOUR BREAD 12.7% protein
  • 60 G SHORTENING VEGETABLE, MELTED

Instructions

Method:

  • Place flour, Instant Yeast, sugar, salt, and NFDM in mixer bowl.
  • Mix at low speed just enough to blend.
  • Add water slowly.
  • Using dough hook, knead at low/2nd speed, 5 minutes or until all liquid is incorporated into flour.
  • Add melted shortening; knead at low/2nd speed for 5 minutes.
  • Add salt; knead at low/2nd speed for 5 minutes.
  • The dough temperature should be between 78 F. to 82 F.
  • FERMENT: Cover and set in warm place, 80 F. until double in bulk.
  • MAKE UP: Scale into 4- 600 G pieces; shape each piece into a smooth ball; let rest 15 minutes.  Mold each piece into an oblong loaf; place each loaf seam-side down into lightly greased 8 ½ x 4 ½ (1-pound loaf pan) pan.
  • PROOF: At room temp approx. 70° until dough dome is 1- ½ inch above pan’s rim.
  • BAKE: Using a convection oven, bake at 375 F. 20 minutes or until done, 400°F in regular oven21-25 minutes. Internal temperature 195 -200°F

Notes

  1. If the dough is shaggy add water 1 tbsp at a time until the dough is smooth and elastic
  2. ADY can be used in place of Instant yeast just proof for 5 minutes with a little warm water from the total amount of water.
  3. *Water should be 40 degrees F +/- 5 degrees