CLASSIC WHITE BREAD


CLASSIC WHITE BREAD

Homeshabby.comHands down the most popular recipe on my page is my CLASSIC WHITE BREAD! I get messages every day from those of you who make it and write to tell me that it was 1- the easiest bread to make, and 2- the best bread you have EVER eaten! This version of the recipe includes baking instructions to make 9 mini loaves instead of 3 large loaves. (Perfect size for a kid’s lunch-size sandwich!) .
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INGREDIENTS:
*3/4 Cup Cane sugar (I often sub for coconut sugar) *3 cups warm water (baby bottle temperature)
*1 1/2 Tablespoon active dry yeast (not instant)
*1/3 cup coconut oil, melted (can sub for vegetable oil)
*1 egg, beaten
*1 Tablespoon salt
*7 1/2 to 8 1/2 cups bread flour (I often sub for kamut flour, in which case I decrease the amount of flour to about 7 cups)
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DIRECTIONS:
1. Combine sugar, warm water, and yeast in a large mixing bowl. (Or a Bosch mixer is perfect for this recipe) 
2. let stand for 10 minutes while the yeast poofs and dissolves. 
3. Add oil, egg, and salt into yeast mixture. Mix to combine. 
4. Add flour, one cup at a time, mixing well and kneading well in between. Don’t add all the flour at once, especially towards the end. How much flour you need depends on lots of variables- you don’t want dough that’s too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl. 
5. Knead for 5 min by hand or 2-3 minutes in a mixer.
6. Cover dough with a clean dish towel and allow it to rise until doubled, about 45 min. Then punch down. Allow to rise for a 2nd time, covered, for 30-45 min.
7. Separate dough into 3 equal sections, or for mini loaves separate each of those 3rds into 3rds again (9 total) and with a rolling pin, roll into sections into a rectangle. With each section, roll it from bottom to top and put seam side down into a greased mini loaf pan. (Or if making 3 larger loaves, use a 4x8 inch loaf pan). Cover with a towel and let rise 30 minutes or until doubled.
8. Bake at 380 degrees for 20 minutes for mini’s, or 24 minutes for larger loaves. Take out of loaf pans, let cool on a wire rack for at least 30 minutes before slicing. ENJOY!