Nothing beats a classic white bread for lunchtime sandwiches. This traditional take on a white bread will bring you back to your peanut butter and jelly brown bag lunches of yesterday.
- Yield: 4 Loaves
- 2.95 lbs (1.34 kg) bread flour
- 1.62 lbs 734.82 water
- 23 lb (104.3 g) sugar
- 13 lb (58.97 g) vegetable oil
- 6 lb (27.22 g) salt
- 3 lb (13.61 g) instant yeast
How to Make It
- Set up stand mixer with a dough hook.
- Place flour, sugar, oil, salt, and yeast in mixing bowl.
- Mix on medium-low for 4 minutes.
- Mix on medium-high for 8 minutes.
- Dough temperature should be between 76°F and 78°F/24°C and 26°C.
- Dough should appear shiny and pull away from the mixing bowl.
- Do the dough test.
- Take dough out of mixing bowl and transfer to lightly oiled airtight container.
- Let dough rest on countertop for approximately 30 minutes. Dough should double in size.
- Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal).
- Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.
- Shape each into a boule (see page 60), or a Pullman loaf placed into a pan.
- If shaping into a boule, score an “X” in the top. If the loaf is in a Pullman pan, score 3 diagonal cuts across the top, about 1.5 in/3.75 cm apart.
- Let dough rest 4 hours after shaping.
- Preheat oven to 400°F/205°C.
- Bake for 40 minutes until crust is golden.