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Shelby’s White Bread Loaves




Source of Recipe


Based on King Arthur website via Shelby at eGullet.org


Recipe Introduction


King Arthur calls this Walter Sands Basic White Bread. Walter Sands was once the president and owner of the company. Shelby made this bread fairly often and showed it at eG. It always looked so good, and I liked that the recipe was for two loaves. I tried it back in 2020 and it was a little heavy. I think that I was not patient enough with the risings. This time I gave it all the time that it needed (without over rising it) and it was really good bread. Shelby does the second rise and the baking in the CSO. She says, “I proof them at 100F on steam setting for about 25 mins.” She also bakes them in the CSO on the Bread setting at 350F fir 25-30 minutes. I’ve had issues with the tops of loaves burning a bit baking them in the CSO, but I’ll try it again next time. This time, I just baked in the regular oven. The second loaf can be wrapped in plastic and then put in a zipper bag and frozen. I used an America’s Test Kitchen method for the first rise – described below. I measure my flour by weight. See the link to get directions for using this dough to make Cinnamon-Raisin Bread.




Recipe Link: https://www.kingarthurbaking.com/recipes/walter-sands-basic-white-bread-recipe

List of Ingredients




2 C. water, warm (110F)
2 T. granulated sugar or honey
4 t. instant yeast or active dry yeast
1/2 cup (56g) Baker's Special Dry Milk (KA product – I used regular)
2 T. soft butter, or vegetable oil
6 c. (720g) Unbleached All-Purpose Flour
2 t. salt


Recipe



Before starting to prepare the dough, heat the oven to 200F. When it reaches temperature, let it heat for 10 minutes, then turn the oven off.

Put the warm water into the bowl of the mixer. Add the sugar or honey and let dissolve. Stir in the yeast and let sit until it is bubbling. Then add the butter (or oil), dry milk, and salt. Add three cups of the flour and stir well. When the flour is well incorporated, add another 2 1/2-cups flour and mix in well. Hold the last 1/2 cup of flour back for adding later, if needed.

At this point, you can either knead by hand or with the dough hook on the mixer. I have arthritic hands, so I use the Kitchen Aid!

KNEADING BY HAND:
Knead the dough for 3-4 minutes, until it becomes cohesive. Cover and let the dough rest for a few minutes. Meanwhile, oil a bowl for the dough to have its first rise in. Knead for another 3-4 minutes. The dough should feel smooth and springy. Use the remaining 1/2 cup flour, if needed, to keep the dough from sticking to the work surface.

KNEADING BY MIXER:
Knead in the mixer with the dough hook for about 5 minutes on medium. Cover and let the dough rest for a few minutes. Meanwhile, oil a bowl for the dough to have its first rise in. Knead for another 4-5 minutes, adding in the last 1/2 cup of flour, as needed. The dough should come away from the sides of the mixing bowl and be smooth and springy.

CONTINUING TO SECOND RISE:
Place the ball of dough into the oiled bowl and turn so that the whole ball is oiled. Cover the bowl with plastic wrap and place it in the (turned off) warmed oven. Let rise until doubled, about an hour.

Deflate the dough (gently – no need to punch violently) and divide in half. Shape into 2 loaves and place in greased 8 1/2 X 4 1/2-inch loaf pans. Cover with oil sprayed plastic wrap and let rise in a very warm place (I have a space heater that I place in the half bath off my kitchen, or I use the CSO Steam setting at 100F for about 25 minutes, like Shelby suggests.

If you are going to bake the loaves in the regular oven, heat it to 350F about 15 minutes after you start the second rise. When the dough has risen to about an inch over the edges of the pans, it is time to bake. You can either bake it in the regular oven for 35-40 minutes or in the CSO at 350F for 25-30 minutes. The bread temperature should register 190F. When done, remove from the pans and let cool on a wire rack.

Makes 2 loaves.