White BreadIngredients:295 ml warm water (43C degrees) 1
tablespoon (15ml) active-dry yeast 1 tablespoon sugar 1 tablespoon
coarse salt 830 ml bread flour, plus more as necessary 4
tablespoons (57g) unsalted butter, room temperature, plus more for
bowls, pans, and brushing
Place 60ml warm water in a small bowl or liquid measuring cups
yeast and sugar over water and whisk to combine. Let stand until
creamy, about 5 minutes. Place salt, remaining warm water, and
about 1/2 flour in the bowl of an electric mixer. Attach dough hook
to mixer; turn mixer on and off a few times just to incorporate
flour. Add 1 cup flour. With mixer on low, slowly add yeast mixture
and remaining flour. Increase speed to medium and mix until dough
comes together, scraping down sides of bowl as necessary. If dough
does not come together, add more flour, 1 tablespoon at a time.
Continue kneading on medium speed for about 5 minutes Add butter
and continue mixing dough, 4 to 5 minutes. Dough may come apart
before coming back together. Turn dough out onto a lightly floured
work surface and shape into a ball. Butter a large bowl and
transfer dough to prepared bowl, turning dough to coat. Cover
tightly with plastic wrap sprayed with nonstick cooking spray and
let stand at room temperature until doubled in size, 45 minutes to
1 hour.Place dough, top-side down, on work surface to deflate.
Working with dough , use the palms of your hands and fingertips or
a rolling pin to pat dough into a 18 cm square. Place dough on work
surface so one of the short sides is facing you. Starting with the
bottom edge, roll dough and pinch to seal seam. Place roll in
buttered pan, seam side down.Cover loaf pan with plastic wrap. Let
stand in a warm place until doubled in size, growing over tops of
pans, and when pressed gently with your finger an impression
remains, 1 h to 1 h and 15 minutes. Preheat oven to 220C degrees on
a conventional oven with a rack set in the center of oven. Transfer
pan to oven and bake for 15 minutes. Reduce oven temperature to
190C degrees and continue baking until honey brown and an
instant-read thermometer inserted into the center of each loaf
reaches 96 C degrees, about 45 minutes more. Transfer to wire
racks. Let cool slightly; turn out loaves. Brush tops with butter
and let cool. Do not cut until almost cool.
