I was feeling a bit perkier today after being ill with pneumonia, and since I haven’t made bread in about three weeks I thought it was about time that I made some.
My son was delighted when I first made him his favourite Cheese Breadsticks.
As our student eats sandwiches everyday I thought I would make him the kind of bread that he really likes… white sandwich bread. That led me to this recipe “Julia Child’s White Sandwich Bread”.
Ingredients
2 1/2 cups warm water
1 Tbsp. active dry yeast
1 Tbsp. sugar
6-6 1/2 cups all-purpose flour – only needed 6 cups
2 tsp. salt
1/4 cup butter, softened – subbed veggie oil
Directions
Pour 1/2 cup of
the water into a bowl (preferably that of a stand mixer) and stir in
the yeast and sugar. Let sit for 5 minutes, unit foamy. (If the yeast
doesn’t do anything, toss it out and buy fresh yeast.)
the water into a bowl (preferably that of a stand mixer) and stir in
the yeast and sugar. Let sit for 5 minutes, unit foamy. (If the yeast
doesn’t do anything, toss it out and buy fresh yeast.)
Add
the rest of the water and about half of the flour. Stir until well
blended. Add the rest of the flour, the salt and butter and stir with
the dough hook (or by hand) until well combined and shaggy.
the rest of the water and about half of the flour. Stir until well
blended. Add the rest of the flour, the salt and butter and stir with
the dough hook (or by hand) until well combined and shaggy.
Continue to
knead until it is smooth and elastic.
knead until it is smooth and elastic.
Shape it into a ball and
put it back into the bowl. Cover with a tea towel and let it sit for 1 –
1 1/2 hours, until it’s doubled in size.
put it back into the bowl. Cover with a tea towel and let it sit for 1 –
1 1/2 hours, until it’s doubled in size.
Butter
two 4″x8″ loaf pans. Punch the dough down (love that part!) and pat
each piece into a rectangle that’s about 9″x12″ – or a bit bigger than a
standard piece of paper.
two 4″x8″ loaf pans. Punch the dough down (love that part!) and pat
each piece into a rectangle that’s about 9″x12″ – or a bit bigger than a
standard piece of paper.
Starting
at a short end, fold it in thirds, like a letter. Place seam side down
in the loaf pans, tucking the ends in. Cover with the tea towel again
and leave them for an hour, until they puff right up out of the pan.
at a short end, fold it in thirds, like a letter. Place seam side down
in the loaf pans, tucking the ends in. Cover with the tea towel again
and leave them for an hour, until they puff right up out of the pan.
Preheat
the oven to 375°F and put the rack in the middle of the oven. Bake for
30-35 minutes, until the loaves are honey brown. Immediately turn the
loaves out of their pans and onto a rack to cool.
the oven to 375°F and put the rack in the middle of the oven. Bake for
30-35 minutes, until the loaves are honey brown. Immediately turn the
loaves out of their pans and onto a rack to cool.
This recipe is originally found here.