How to Make White Bread
Starting Off
Place the smooth dough ball into a clean bowl. The bowl must be coated subtly with vegetable oil. Turn the dough one time so that you leave the top part oiled. Cover the bowl using plastic wrap then position in a warm place. Wait until the dough rises to about twice its original size. Observe again after 45 minutes. Put the dough back on the floured surface then punch it down. Divide the dough into 2 equal pieces then allow to rest for 5 minutes.
If you want to make a pan loaf, you can use both your hands to roll each piece into a thick cylinder. This should be a bit longer compared to the bread pan. Use the heels of your hands, then press the cylinder, compressing it to the length of the pan. Place the loaves into bread pans with some oil. The sides of the loaves, particularly the short ends, should come in contact with the sides of the pan.
Next Steps
Place a kitchen towel over the bread pans, then let the dough rise in a warm place until it becomes twice as big as its first size. Wait for about 30 to 45 minutes. Place the loaves inside the oven at 400 degrees F. Bake these for about 30 minutes, and wait until these turn golden brown. The bottoms should have a hollow sound if thwacked with your hand. Take out the pans and let the loaves cool on the racks.
When Mixing the Dough
First, sprinkle the yeast over warm water in a measuring cup. Mix salt, 5 cups of flour and sugar together inside a big bowl. Add yeast mixture, milk and oil to the dry ingredients then stir until the dough moves away from the bowl sides. Begin by stirring everything using a wooden spoon. You will have to proceed to using your hands after a few minutes. Turn the dough onto a floured surface, then knead for 10 to 15 minutes. Add a lot of flour, as needed if you feel that the dough is still sticky. Form the dough into a big ball.
Final Advice
Yeast requires a warm environment of about 100 to 110 degrees F to begin growing. A very warm environment of about 115 degrees F will kill the yeast. If you think the water is warm enough, but not hot, this setup is ideal. Bread flour contains more gluten compared to all-purpose flour and will lead to a higher loaf. Gluten is a wheat protein that lets the dough rise well. You can substitute all-purpose flour using this. Do not forget the salt to avoid the loaf from rising very quickly then falling.
By Robert Perkis
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