White Bread

1 loaf, 16 sandwich slices


3 cups unbleached all-purpose flour

2 teaspoons instant yeast

1 1/2 teaspoons kosher salt

3 tablespoons white granulated sugar

3 tablespoons (1 1/2 oz) unsalted butter melted

1/4 cup nonfat dry milk

1/4 cup potato flour (I use Bob's Red Mill)

1 1/4 lukewarm water


Combine all the ingredients in the bowl of a standing mixer fitted with the dough hook and knead until smooth.  You can also make this by hand or in a bread machine.  Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add the heavier and drier your loaf will be.  Transfer to dough to a lightly floured work surface and shape into a ball.  Lightly spray the inside of a large bowl with no-stick cooking spray.  Place the dough in the bowl.  Loosely cover with a kitchen towel or plastic wrap and place in a draft free space to rise for 1 hour.


Transfer the dough to a lightly floured work surface.  Gently deflate the dough and shape into an 8 inch log.  Spray the inside of an 8 1/2  x 4 1/2 inch loaf pan with non-stick cooking spray.  Cover the loaf and let the bread rise until the outer edge has risen about 1 inch over the rim of the pan, about 1 hour.


Preheat the oven to 350º F.  Uncover the pan and bake the bread for 35-40 minutes, tenting it lightly with aluminum foil for the final 10-15 minutes if it appears to be browning too quickly.  Remove from the oven.  Remove the bread from the pan and place on a wire rack to cool.  Enjoy!


Printed from thegalleygourmet.net