White Bread

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Orwashers Artisan Bread: 100 Years of Techniques and RecipesNothing 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
  1. Set up stand mixer with a dough hook.
  2. Place flour, sugar, oil, salt, and yeast in mixing bowl.
  3. Mix on medium-low for 4 minutes.
  4. Mix on medium-high for 8 minutes.
  5. Dough temperature should be between 76°F and 78°F/24°C and 26°C.
  6. Dough should appear shiny and pull away from the mixing bowl.
  7. Do the dough test.
  8. Take dough out of mixing bowl and transfer to lightly oiled airtight container.
  9. Let dough rest on countertop for approximately 30 minutes. Dough should double in size.
  10. Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal).
  11. Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.
  12. Shape each into a boule (see page 60), or a Pullman loaf placed into a pan.
  13. 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.
  14. Let dough rest 4 hours after shaping.
  15. Preheat oven to 400°F/205°C.
  16. Bake for 40 minutes until crust is golden.

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