Sliced White Bread
How to make Sliced White Bread Recipe "pane bianco in cassetta" - Preparation time: 10 minutes – Cooking time: 1 hour – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 2/3 cups (630 ml) water (85–95°F [30–35°C])
1/2 stick (50 g) unsalted butter, softened
1 tbsp. plus 1 tsp. (25 g) salt
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water.
Pour the yeast into the well, and gradually start incorporating it into the flour a little at a time until a soft dough starts to form, then add the butter and the salt. Continue to knead until the dough is soft, smooth, and elastic.
Let the dough rest, covered with a lightly greased sheet of plastic wrap, for about 10 minutes. Place the dough in a pullman loaf pan with a lid (pain de mie), filling it no more than halfway. Do not close the pan completely, but leave a small opening so you can check the dough rising. This will take about 1 hour.
When the dough touches the lid of the pan, close it completely and bake for about 40 minutes at 425°F (220°C).
Remove the pan from the oven and remove the bread from the pan. Put the loaf back into the oven, directly on the rack, to finish baking for at least 20 minutes. To test for doneness, prick the bread with a toothpick. If it comes out clean, remove it from the oven. Set the loaf on a wire rack to cool.
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| Sliced White Bread |
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