WHITE BREAD
- 200 g warm water
- 1 12 tablespoons yeast (traditional not fast-rising)
- 625 g warm water
- 20 g sugar
- 30 g salt
- 62 g non-fat powdered milk
- 50 g shortening
- 1250 g bread flour
- Sprinkle the yeast on the 200 grams of warm water (about 85 to 95'F) and set aside.
- Mix the 625 grams warm water,sugar, salt, dry milk, shortening and about 420 grams of the flour (approximately 1/3 of the flour).
- Add Yeast mixture if the yeast has been activated.
- If not, wait until the yeast mixture has started to foam up.
- Mix using a digging or canoeing type motion, lifting the dough slightly to stretch the mixture and add air to activated the gluten in the flour.
- Mix for 8 minutes.
- Start incorporating all but approximately 200 grams of the flour (reserved to dust the counter for kneading).
- When most of the flour is incorporated, pour onto a floured surface and knead the dough for about a minute or two.
- Adding more flour if the dough is still sticky.
- Place dough on a greased pan and cover with a kitchen towel.
- Let rise in a warm room for about an hour or until it has at least doubled its original size.
- If your house is cool, turn the oven light on at the beginning of the process and let the dough rise in the oven with just the light on for warmth.
- Punch down the dough and rest for 15 minutes.
- Cut dough into three equal parts.
- Stretch each part while tapping it firmly on the counter.
- Fold the left and right sides in to the center and press firmly starting at the top and working your way down to create a rectangle.
- Starting at the bottom, roll the dough up to form a log.
- Place into greased loaf tins and let rise for 45 minutes to an hour or until it just starts to rise above the pan edge.
- Bake at 350'F for 30 to 35 minutes.
- Turn out onto a wire rack immediately when removed from the oven to prevent sweating.
- Let cool slightly before slicing.
water, yeast, water, sugar, salt, nonfat, shortening, bread flour
Taken from www.food.com/recipe/white-bread-507331 (may not work)