bakekrazy

Each morning at the bakery we make bread, white, wheat and rye for our customers. We start with demi doughs but from time to time we make it from scratch. There is nothing like the aroma of fresh baked breads. Here is a great fast recipe for white bread.

Pre-heat your oven to 350 degrees and spray a 8 1/2″ x 4 1/2″ loaf pan with vegetable spray

1 cup lukewarm water
1/3 cup lukewarm milk
3 tablespoons melted butter
3 3/4 cups of unbleached bread flour (I like to use King Arthur brand)
3 tablespoons sugar
1 1/2 teaspoon salt
1 1/2 teaspoons instant yeast

Egg wash – (1/4 cup water mixed with one egg)

Add the yeast to the lukewarm water (105 degrees) and mix well (allow 10 minutes, it should foam or bubble)

Mix all ingredients into a stand mixer and mix on low for 2 minutes to incorporated all the ingredients then turn to high for ten minutes. You are looking for the window pane test (this is taking the finished dough and pulling it apart to ensure that the dough is elastic and can pull to a thin window like consistency. You can also knead the dough on a lightly floured surface until you achieve the correct level.

Once the dough is the way you like it spray the inside of a medium bowl and drop the dough in. Spray the top and move the dough to a warm location covering the bowl with a damp cloth. Allow the dough to rise approximately one hour and it should double in size.
Now punch the dough down and slightly roll it and place it into your prepared loaf pan and allow the dough to rise again in a warm area. Wen the dough crowns the pan, egg wash the top and place it into the oven. Bake for approximately 40 – 50 minutes, if the top appears to be browning to fast you can slow it down by covering it with aluminum foil. (It should look golden brown). Remove the loaf from the pan and allow it to cool on a wire rack. At the bakery we allow the bread to set for at least a few hours before slicing or the bread with have no sturdiness to support the cut.

Enjoy
Chef Brian Klauss