The White Bread of Life

There is no better way to start the day than with a slice of fresh from the oven homebaked bread slathered with butter and jam.  About 99% of the time, we purchase whole grain bread from the bakery at our co-op or the grocery store, but every once in a while, I make this plain, old fashioned, totally delicious, hearty american white bread.

Baking bread is much simpler than a lot of people think, especially if you are like me, and use a stand mixer to kneed the bread, rather than kneeding it by hand.  Maybe someday I will splurge on my dream bread maker, a Zojirushi, but for now, my humble Kitchen Aid mixer will have to do.

One note on this recipe, do splurge and use the bread flour, as it really makes a better loaf of bread.

All-American White Bread (from King Arthur Flour)
1 cup + 2 tablespoons, to 1 1/4 cups lukewarm water
1 heaping tablespoon honey
2 1/4 teaspoons instant yeast
1 3/4 teaspoons salt
2 tablespoons soft butter
4 cups bread flour (I use King Arthur)
1/3 cup dry milk or 1/2 cup nonfat dry milk granules

1) Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.

2) Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.

3) Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" loaf pan.

4) Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

5) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.

6) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.