I go through bread baking phases. Sometimes I'm awesome at it. Sometimes I suck at it. Seeing that I can't even remember the last time I made a good loaf of bread, I guess I'm currently in the second phase. That's why I'm posting this never-fail white bread recipe today - it's really more for me than it is for you.
This recipe is super-simple (something which I definitely need right now) and is never-fail (something else which I could certainly do with...)! I don't usually make 100% white flour bread, but when I set upon this recipe, I thought I would make an exception. I usually prefer the complex flavour and rough texture that whole wheat flour gives to bread - except when it comes to baguettes, fresh-from-the-oven white baguettes are the best thing in the world - but I have to admit, I quite enjoyed this loaf!
We were out of bread on Tuesday morning so I began making two 50-50 loaves from 8am. At 9am, I realised I didn't have any white flour...but I thought I'd go ahead with the recipe regardless and replace the white flour with more whole wheat. I knew that I'd have to allow more time for the dough to rise, so I waited and waited and waited... To summarise, I was making bread from 8am until 6pm and still somehow ended up with two loaves which resemble bricks. The texture isn't too bad, but they barely rose at all. Like I said, this recipe is more for me than it is for you...
Never-Fail White Bread
- 2 ½ cups warm water
- 2 tablespoons warm milk
- ¼ cup brown sugar
- 2 tablespoons yeast
- 6 cups all-purpose white flour
- pinch salt
- Pour the water and milk into a bowl and stir in the sugar .
- Sprinkle the yeast on top and leave to bloom for around 10 minutes, until foamy.
- Add the flour and salt into your stand mixer with the dough hook attached.
- Pour the yeast water into the mixer and knead until a dough begins to form. Continue mixing for an additional 7 minutes.
- Use your hand to work the dough into a ball and return it to the mixing bowl. Cover with a kitchen towel and leave to rise in a warm place for around 1 hour or until doubled in size.
- Punch the dough down and divide it into two. Form each bit into the shape of a loaf and place into two greased pans.
- Cover with a kitchen towel and leave to rise again until doubled in size.
- Bake at 365F/180C for 27-30 or until slightly golden on top.
- Tip out onto a wire rack and leave to cool for at least 15 minutes before slicing.
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