Let’s face it, sometimes only white bread will do (and it may be the only thing your kids will eat); stop buying that stuff that substitutes as bread at the grocery store and make your own. It’s cheap, lasts for days, more nutritious, and you know exactly that’s in it. PLUS it’s delicious!

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The Recipe:

White Pan Bread

Ingredients

 

Preferment:

164g flour

108g water

Pinch of instant yeast

Instructions: Mix the flour, water and yeast, until well incorporated, let ferment in room temperature then refrigerate for 12 to 14 hours

 

Final Dough:

520g flour

350g water

28g Dried milk solid

56g butter (softened)

6g yeast

10g salt

Preferment

Instructions

1. Using a stand mixer mix all the ingredients listed in the final dough on medium speed with the hook attachment for 10 to 13 minutes (warning…watch the heat on your mixer, do not overheat—always use a mixer that has not been used for at least 2 hours). OR mix all ingredients in a bowl and turn dough on a flour surface and knead for at least 10 minutes.
2. take a small piece with wet hands and spread/stretch the dough with your two hands to see if the dough forms a gluten window with limited webbing. Google gluten window to see examples. If dough breaks or the dough doesn’t form a good window, mix or a minute and try again.
3. Transfer to an oiled bowl, cover with a towel for 1 hour
4. 1 hour, transfer dough to a floured surface, and separate into 2 equal pieces
5. With each piece, form a rough small rectangle, turn the long side over to connect the other side and gently roll (not to make longer just to form the shape). Do this to both pieces. Let rest for 15 minutes
6. After 15 minutes, flatten each piece and form into a cylinder as described above, and transfer seam side down in a sprayed loaf pan. Repeat (you’ll make 2 loaves).
7. Allow to rise for 1 ½ to 2 hours, it should rise above your loaf pan
8. Bake for 35 minutes at 390 degrees; until golden brown
9. Remove from pan and allow to cool on a rack before enjoying