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Favorite White Bread

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★★★★★

4.9 from 27 reviews

NUTRITIONAL SUMMARY:

5.3 mg sodium per slice; 37.8 mg potassium per slice; 34.5 mg phosphorus per slice

Ingredients

Scale
  • 2 1/4 cups warm water ((110°F -115°F))
  • 1 Tablespoon active dry yeast*
  • 1/4 cup granulated sugar
  • 3 Tablespoons unsalted butter ((melted))
  • 1/4 cup nonfat dry milk powder
  • 1/3 cup wheat gluten**
  • 3.5–5 cups all-purpose flour***

Instructions

  1. Stir the water, yeast, and sugar together in a large bowl. Let the mixture rest for 5-10 minutes. The mixture should begin to foam. If it does not foam, stop here. You want to either repeat the process (making sure that your water does not exceed 115°F) or you replace your yeast.
  2. Whisk the dry milk powder and melted butter into the yeast mixture.
  3. Add the wheat gluten to the mix, along with about ½ cup flour. Continue to whisk in the flour (½ cup at a time) until you have a wet dough (about 2 ½ – 3 cups total).
  4. Continue to work the remaining flour into the dough a little bit at a time, kneading continuously. You should knead the dough for 8-10 minutes. During this time, the dough will become smooth and elastic.
  5. Place the dough in a bowl coated with cooking spray, cover loosely with a light towel, and let rise in a warm place until doubled in size, about 1 ½ hours.
  6. When the dough has doubled in size, punch the dough down. Cover the dough again and let the dough rise once more in a warm place until doubled in sized, about 45 minutes.
  7. Prepare two loaf pans (8 ½” x 4 ½”) by spraying with cooking spray or coating with shortening.
  8. Punch down the dough and separate into two sections. Shape the dough into loaves and place into the prepared pans.
  9. Cover and let rise in a warm place for about 30 minutes. While the dough is rising, preheat the oven to 350°F.
  10. When the loaves have risen just above the tops of the pans, place in the oven and bake for 35 minutes, or until golden brown.

Notes

NUTRITIONAL INFORMATION – Yield: 2 loaves, 14 slices each; serving size is 2 slices. 69.0 mg phosphorus per serving.

*Quick-rise (bread machine) yeast works well for this recipe. If you use quick-rise yeast, your rising times will be cut roughly in half.

** You can omit the wheat gluten, but if you do, use bread flour instead of all-purpose flour. This gives the bread the elasticity that we’re after.

***Nutrition is calculated using 4.5 cups flour. This will vary depending on the brand of flour, how you measure the flour, and the humidity in your kitchen. I use anywhere from 3.5 cups of flour in the winter months to 4.75 cups of flour in the summer months.

Nutrition

Find it online: https://www.sodiumoptional.com/favorite-white-bread/