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Southern-Style White Bread




Source of Recipe


Anne (DocMomDC)


Recipe Introduction


From Better Batter - http://www.betterbatter.org/?p=62


List of Ingredients




2 cup warm milk (110 degrees)
1/4 cup sugar
1 tsp salt
1 packet active dry yeast
1/2 cup unsalted butter at room temperature
3 1/4 cup Better Batter All Purpose Flour

Recipe



Preheat the oven to 400 degrees.

Grease an 8×4 inch loaf pan.

In the bowl of your mixer combine the milk, sugar, salt, yeast, and butter.

Stir, making sure the mixture is well blended.

Set aside for 5 minutes.

Add the flour, 1 cup at a time.

When the flour is fully incorporated, beat at high speed for 3 minutes.

Place in the greased loaf pan (the batter should only come 1/2 way up the pan).

Let rise until doubled in bulk (about 30-45 minutes).

Bake at 400 for 10 minutes, reduce the heat to 375 and continue to bake 40-50 minutes or until golden brown.

Turn onto a wire rack and let cool completely before slicing.

Anne's Notes: These are the changes I made to make this fit my daughter's diet:
*Remove yeast
*Add 1 Tbls vinegar + 1 Tbls baking powder
*Substitute organic vanilla rice milk for milk
*Substitute coconut oil for butter
*Instead of Better Batter AP Flour, I added 2 C. rice flour (half white, half brown), 2/3 cup + 1/4 cup potato starch, 1/3 tapioca flour plus 3 tsp. xanthan gum
*Add xanthan to wet ingredients with beaters moving, then gradually add dry ingredients.
*When you reduce the heat, tent aluminum foil over the bread so the crust doesn't get too thick/dry.

Let cool for 2-3 hours before slicing. After slicing, I make up her pumpkin butter sandwiches and freeze OR place freeze the whole sliced loaf and take out slices when needed.