Basic White Bread / White Sandwich Bread

I love white breads but long long ago, so long ago, I read an article on white flour and since then its been whole wheat breads. And then I came across an article on wheat breads or the so called whole wheat breads and how manufacturers tinted white flour to look like wheat flour and since then we became occasional bread buyers. And then I came across an article on Azodiocarbonamide and since then its been homemade breads for breakfast. Its been nearly 3 months and we have been going steady, many thanks to my Kitchenaid Pro.

We love the classic white bread but ever since I started baking my own bread, I have always replaced a good amount of the all purpose flour with whole wheat flour. Yeah, the outcome has never been as fluffy as a 100% white bread but it is healthy and that gives me satisfaction. But once in a month I make this sandwich bread which makes great french toasts or pesto&avocado sandwiches or just plain with some nutella or strawberry preserve. BTW, baking your own bread is not rocket science. Just follow the recipe to the tee, use good quality yeast and get ready to punch the hell out of the dough... It takes a good amount of muscle work and all that kneading and punching would definitely relax your mind, body and soul.

Adapted from the Kitchenaid book ~*What U Need*~ Milk - 1/4 cup Sugar - 2 tbsp Butter - 2 tbsp Salt - 1 tsp Instant dry yeast - 1 1/2 tsp or active dry yeast - 2 1/4 tsp or 1 packet Warm water - 3/4 cup Bread flour - 2 1/2 to 3 cups Oil - to grease bowl How I Made it: Heat water till lukewarm, add sugar and dissolve. Add the yeast and set aside for 10 mins till frothy. Heat milk and butter in a saucepan till the butter melts. Cool to lukewarm. Add the yeast mixture, milk to 2 cups flour and mix in your stand mixture. Add flour in 1/2 cup increments and knead till you get a soft, non sticky dough. Knead for another 4-6 mins in medium speed. Your dough will start climbing the dough hook by the end of the kneading cycle. Place dough in a greased bowl and allow to rise in a warm place till doubled, about 45mins to 1 hour. Once done, punch down the done and roll into a rectangle in a slightly floured surface. Starting at a short end, roll dough tightly. Pinch dough to seal seam. Grease a 9 x 5 loaf pan and place the loaf seam side down in it and allow to rise again till doubled. Bake in a preheaated oven at 400F for 30 mins or until golden brown or the bread sounds hollow when tapped. Once out of the oven, brush butter on the crust. Remove and cool on wire rack.

Slice and serve as needed!!!

So thats it Folks...
With Love,

Signs off!!!