Side Pannel
Country White Bread
Country White Bread
- Recipe Submitted by maryjosh on 02/13/2019
Ingredients List
- 4 1/2 tsp instant yeast Two 0.25 packets
- 3/4 cup + 2 2/3 cups warm water divided
- 1/4 cup sugar
- 1 tbsp Kosher salt
- 3 tbsp unsalted butter cubed, room temp
- 9 to 10 cups all-purpose flour
- 3 tbsp unsalted butter melted, for brushing
Directions
In the bowl of a mixer, dissolved the yeast in 3/4 cup of the warm water (approx. 105°F), and let sit for 5 minutes
Add the remaining 2 2/3 cups water, sugar, salt, butter (room temp), and 5 cups of the flour. Stir to combine.
Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
Place the dough in a lightly greased bowl and turn it over so it is complete coated. Cover with plastic wrap and set in a draft-free place to rise until double in size, about 1 hour.
Turn the dough out onto a clean, lightly floured surface.
Gently press it all over to remove any air pockets. Divide the dough in two and, working with piece at a time, gently pat into a 9x12 rectangle.
Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck in the ends of the rolls. Place into 2 greased 9-inch loaf pans.
Cover the loaves loosely and place in a draft-free area until doubled in size, about 45 minutes.
Position an oven rack on lowest setting and pre-heat the oven to 400°F.
Brush the loaves with some of the melted butter and then baked the loaves for 30 minutes, rotating halfway through, or until golden brown.
Removed from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minute, then removed from the pans and cool completely before slicing.
Add the remaining 2 2/3 cups water, sugar, salt, butter (room temp), and 5 cups of the flour. Stir to combine.
Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
Place the dough in a lightly greased bowl and turn it over so it is complete coated. Cover with plastic wrap and set in a draft-free place to rise until double in size, about 1 hour.
Turn the dough out onto a clean, lightly floured surface.
Gently press it all over to remove any air pockets. Divide the dough in two and, working with piece at a time, gently pat into a 9x12 rectangle.
Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck in the ends of the rolls. Place into 2 greased 9-inch loaf pans.
Cover the loaves loosely and place in a draft-free area until doubled in size, about 45 minutes.
Position an oven rack on lowest setting and pre-heat the oven to 400°F.
Brush the loaves with some of the melted butter and then baked the loaves for 30 minutes, rotating halfway through, or until golden brown.
Removed from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minute, then removed from the pans and cool completely before slicing.
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