The majority of bread that I eat is whole grain, but once in a while, it’s just nice to have a big slice of good old white bread! This white bread is the ultimate loaf of bread. If you’re looking for white bread perfection, then look no further…You’ve found it!
2 cups of warm water (Note: I just use warm tap water. You want it warm to the touch, but not hot.)
1/4 cup of organic cane sugar (Note: Next time I make this I’m going to use honey to see how it turns out.)
2 tablespoons of yeast
2 teaspoons of sea salt
1/4 cup of extra virgin olive oil
4-5 cups of unbleached bread flour
In a large glass bowl mix together water, sugar and yeast. Let sit for 5-10 minutes until mixture is foamy.
Add sea salt and olive oil into the proofed sugar/water/yeast mixture and stir to mix. Next slowly add flour until dough ball forms. (Note: As with any bread you might need only some of the flour, all of it or more. When dough forms stop adding flour.)
Turn dough ball out onto a floured surface and knead for 1-2 minutes. (Note: Just until the dough is elastic. You don’t have to knead it for a long time.) Cut dough in two and place each half into a bread pan that has been brushed with olive oil thoroughly to prevent sticking. (Note: I made one large loaf and let Alexis play with a smaller portion of the dough and make her own little round loaf. You could also make two regular sized loaves with this mix.)
Shape the loaves and place them into the oiled pans. Let rise in a warm place 20-30 minutes or until doubled in sized. (Note: As always I just place the dough in the oven with the light on. The light gives off just enough heat to make a nice, warm rising environment. Once dough is risen remove from the oven before preheating it.)
Preheat oven to 350 F. Place risen dough into the oven and bake for 30-40 minutes until golden brown. (Note: Alexis’ smaller loaf only took 20 minutes.) Remove pans from the oven and let cool for 5 minutes on a wire baking rack.
Turn loaves out and let cool, covered with a towel for at least 20-30 minutes before cutting.
Notes: All purpose flour would most likely work for this bread as well.