I once experimented in college (No, not that kind of experimenting). I walked down the bread aisle and checked the ingredients of every single loaf of bread determined to find one without trans fat and/or high fructose corn syrup. To my surprise, they ALL had them. Annoyed, I vowed never to buy supermarket bread again. I eventually caved in, but had to shop at Whole Foods just to find a decent loaf. Luckily, bread makers, forced to comply with new FDA regulations, had to take the trans fat out of bread and today you can find descent loaves at the local supermarket. That’s great for convenience and all, but if you want some seriously good white bread…make your own. Fresh baked bread is on another level. You just can’t get this taste in supermarket bread, I promise. It’s easy. You can also make a huge batch and just break and bake as you need–The Artisan Bread in 5 method.
The loaf I’m featuring in this post is like white bread married a croissant and bore a child. My recipe was inspired by artisan bread in 5. I just tweaked it a little, you know because I like to make it my own…
You will need:
7C AP unbleached flour
3C warm water
1 Stick melted butter + more for the top (I use salted)
1.5T Kosher Salt
1.5T Granulated yeast
2T Vanilla infused sugar
Large container to store dough
9x4x3 in. NON stick loaf pan or Pyrex
Add melted butter to warm water
Mix really well.
Julia Child’s is probably laughing and calling me a wuss for saying that
Roll it around in the butter like a pig in mud
Now’s a good time to catch up on all your DVR’d shows
Liberally butter a NON STICK loaf pan Pyrex and let rise for ~40mins
Once risen, slash top with a bread knife
Than lather about 1T of butter on top
or until a little voice says it’s done dammit! Go ahead and take it out and rack cool it
By the way, your house will smell amazing!
Put on that straight jacket and wait ~20mins for it to cool completely
It’s time to slice…
That right there is pure, unadulterated, down right wholesome, buttery,
fluffy, croissant-ish, white bread
If you don’t think you’ll polish it off within a day or two, then slice, wrap in Saran, wrap in foil, and freeze
Take it out in the morning to defrost on the counter
Let me know how yours turns out.