The classic sandwich bread, or “white bread” loaf. Perfect to try out a new butter recipe on. This recipe is based on Julia Child’s recipe, which I first saw via the blog Dinner With Julie. It’s the perfect blank slate bread to try out an butter you are making on, it’s a nice vehicle, but will never overshadow the flavor of what you put on it.
- 2 1/2 cups warm water
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 6 – 6 1/2 cup all-purpose flour
- 2 tsp salt
- 1/4 cup butter softened
- In bowl of stand mixer combine 1/2 cup of the water with the yeast and sugar and let sit for 5 minutes until foamy.
- Add the rest of the water, half the flour, and stir until well blended.
- Add the salt and the butter, and start the mixer with dough hook attachment.
- Add the rest of the flour 1/2 cup at a time. If the dough is not smooth and elastic add a bit more flour or water as needed until texture is right.
- Shape dough into a ball and allow to rise in a bowl, covered, for 90 minutes. It should about double in size.
- Butter 2 loaf pans (4×8).
- Punch down the dough and split in half. Form each half into a rectangle and fold in thirds like you would to fit a letter in an envelope.
- Place 1 dough in each pan, cover, and let rise for an hour. Should fill or overflow the pan when done.
- Preheat oven to 375F.
- (optional) I usually eggwash the tops before baking. Standard eggwash, 1tbs cold water mixed with 1 whole egg.
- Bake 35 minutes.