Walter Sands Basic White Bread
Walter Sands made this bread faithfully once a week for years. Walter was the father of Frank E. Sands, King Arthur Flour's current chairman of the board.
Ingredients
Preparation
- directions 1) Pour the warm water into a mixing bowl.
- Add and let dissolve the sugar or honey and then the yeast.
- When the yeast is bubbling, add the butter, 3 cups of flour, the dry milk, and salt.
- Mix together.
- Stir in another 2 1/2 cups of flour, keeping the last 1/2 cup in reserve.
- Knead the dough for 3 to 4 minutes, until it begins to behave as if it belongs together.
- Cover and let the dough rest while you clean and grease the mixing bowl.
- Continue kneading for 3 or 4 more minutes, until the dough feels smooth and springy.
- Place the bowl in the greased bowl, turn it over to coat both sides, and cover the bowl.
- Let it rise in a draft-free place until doubled, 1 to 2 hours.
- Deflate the dough, and divide it in half.
- Form into loaves (or make into cinnamon-raisin bread as described in tips, below), and place in greased 8 1/2" x 4 1/2" pans.
- Cover with greased plastic wrap and let rise until the dough domes an inch above the rim of the pans.
- After the dough has been rising for 20 minutes, preheat the oven to 350°F.
- When the loaves are sufficiently risen, bake for 35 to 40 minutes, or until nicely browned and the center of the loaves reads 190?F when measured with an instant-read thermometer.
- Remove from the oven and tip the breads out of their pans.
- Place on a rack to cool completely before slicing.
Recipe from BigOven.com ®
Nutrition Facts:
Add a review
Reviews
tj13
"This makes really good sandwich bread as well as toast. Can be sliced then and still holds up"