RECIPE: Traditional white bread (mixed in a stand mixer)

(makes 2 two-pound loaves)

3 cups warm water
1 1/2 tablespoons sea salt (or kosher salt)
1 1/2 tablespoons dry yeast
6 1/2 cups all-purpose flour

1.  Pour three cups of warm water into 5 quart capacity stand mixer bowl (you will be using the dough hook attachment.)  Add the tablespoon and a half of salt.  Gently pour in the tablespoon and a half of yeast.  Add flour.

2.  Turn on mixer to lowest speed until ingredients are blended.  Turn up speed one notch.  Dough will start to form a ball.  Turn off mixer and remove the bowl. Scrape remaining dough off the hook.  This mixing process will take approximately one minute.

3.  Cover the bowl with a lid that doesn’t seal completely.  Let the dough rise for approximately two hours.  Dough will be sticky.

4.  Prepare your baking containers.  You can use a stone or bread pans, etc.  To prevent the bread from sticking, cover the bottom with cornmeal, flour or oatmeal. You can also use parchment paper.

5.  Remove a large chunk of dough, about the size of a small cantaloupe.  (You can also weigh the bread on a simple kitchen scale.  It should weigh roughly two pounds.) Pull the dough together with your hands, making a rough ball and place it in or on the container.

6.  Let the bread rest for approximately 60 minutes.

For bread pans:

7.  Heat the oven to 350 degrees.  Place a broiler tray/pie pan/casserole pan on the lowest shelf.  Take a serrated knife and cut slashes into the top of the dough.

8.  When the oven is ready, pour a cup or more of hot water into the broiler/pie pan, etc. Then add the bread pan. Bake for 60 – 70 minutes.

9.  Cool bread on a cooling rack.

For stone:

7.  Heat the oven to 450 degrees.  Place a broiler tray/pie pan/casserole pan on the lowest shelf.  Take a serrated knife and cut slashes into the top of the dough.

8.  Bake bread for 30-35 minutes.

9.  Cool bread on a cooling rack.

———————-

  • You can substitute different flours, etc. in for the 6 1/2 cups of white flour.  To do substitutions, add 4 cups white flour and then 2 1/2 cups of other flour, etc.  For example add 4 cups white flour and 2 1/2 cups whole wheat flour.  Or 4 cups white flour and 2 1/2 cups oatmeal.
  • You can also subsitute in one of the cups of warm water with one cup of warm milk.
  • You can also add dried herbs when you add the flours.  Oregano, rosemary, thyme, etc. are all nice additions.

You can also make several batches at a time.  You will have to mix each batch separately, but then you can let it rise in a large container, and then either bake them or you can refrigerate the dough until you are ready to use it.  The dough can be refrigerated for up to two weeks.  When you go to bake the bread, let it rest for 60 minutes to warm up before baking the bread.

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