My Favourite White Bread

Author: Marthinus Strydom
Category: Bread
Serves/Qty: 2
Marthinus Strydom

I've made a lot of bread recipes and this one has become my absolute favorite! If you are looking for a perfect white bread that freezes well, ideal to toast or just make a sandwich, then this is the one.

The Story

"The greatest thing since sliced bread" may be a phrase we're all familiar with, however it may be less well known that white bread has been enjoyed for thousands of years and has even been used as a status symbol. The ancient Greeks and Romans argued whether white or dark bread was better, and this same debate seems to be raging today as white bread has evolved into a mundane and non-nutritious, albeit ubiquitous staple on our tables.

Certainly since recorded history and possibly even before that, bread has been a principal form of food. White bread loaves and rolls have been discovered in the tombs of the ancient Egyptians, and wheat in its natural form has been found buried in excavated pits from settlements more than 8,000 years old. The Bible mentions leavened and unleavened breads, and pictographs thousands of years old show prosperity by an abundance of neatly formed loaves. The Romans were the first to establish the importance of bread by forming a Bakers Guild around 168 B.C., and the members were strictly regulated to remain uncontaminated by the general populace so that the bread would remain constant.

I think, because the Romans were the first to establish a Bakers Guild around 168 B.C, we can give this one to the Italians!

More about Italy

Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.

© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.

Ingredients
Adjust Quanities

14 g instant yeast
806 g luke warm water
50 g granulated suar
1 tbsp salt
42 g unsalted butter, at room temperature
610 g white bread flour
519 g white cake flour
3 tbsp unsalted butter(melted, for brushing)

Method

  1. In the bowl of a mixer, stir to dissolve the yeast in the water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
  2. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 10 to 13 minutes. The reaso why you add the flour gradually is to stop the dough from turning with the hook. if the dough is too wet after kneading in the machine, remove the dough and place on a lightly floured surface. Knead by hand and add a little flour at a time until you get a nicely formed dough that is not too wet.
  3. Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour. Ideal proofing temperature is 30 dgrees C.
  4. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a  rectangle the same lenght as your bread pan. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll under the bread, and place into greased bread pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
  5. NB: Make sure you grease the pans all over inside and on the rims because the bread will rise above the rim and get stuck. Otherwise, put a sheet of baking paper inside the tin before you add the dough.
  6. Position an oven rack on the lowest setting and preheat the oven to 200 degrees C.
  7. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown.
  8. Remove from the oven and immediately brush with more of the melted butter. Cover with a tea towel and allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.

bread