White Bread Coolrise©
I bake all the bread we eat as a family. I personally prefer crusty,
hearth-baked breads, but my daughters quickly found out that this is not what
goes on in most homes. They always wanted to eat plain American white bread,
the type they saw on all their friends sandwiches at school. There has never
been any kosher white bread available in our local stores, so I promised to
find a recipe for white bread that would satisfy my standards and yet
approximate the oblong, white, thin-crusted American bread. The following
recipe has satisfied both the girls and my culinary demands.
It's a simple and convenient white bread that uses the method developed by
Bernard Clayton and written about in his The Complete Book of Breads.
Essentially the method allows you to prepare the bread dough a few hours or a
day in advance, have the dough rise in the refrigerator, and bake it just when
you need it for a meal.
Oven: 400° F. , 35-40 minutes
- 6-7 cups bread flour
- 2 pkgs. dry yeast
- 1 tablespoon salt
- 2 T. sugar
- 4 tablespoons oil
- 2 1/4 cups hot tap water (120°-130°)
- 1 teaspoon oil to brush loaves
Yield: 2 medium loaves
Measure 2 cups flour, yeast, salt, sugar, and oil into Cuisinart.
Pour in the water, and mix for 1-2 minutes.
Add remaining bread flour (or more, if needed), and proceed to mix until "ear-lobe" consistency.
Cover with towel or plastic wrap and rest for 20 minutes.
Shape into 2 round loaves, put into loaf pans, brush with oil, cover with plastic, and refrigerate for 2-24 hours. Remove, and bring to room temperature for 10 minutes.
Bake for 35-40 minutes.