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JO'S SOFT WHITE BREAD




Source of Recipe


ORIGINAL RECIPE


List of Ingredients




7 cups Unbleached all-purpose flour
4 teaspoons instant (rapid rise) yeast
4 Tablespoons sugar
½ cup nonfat dry milk powder
½ cup instant mashed potato flakes
1 Tablespoon kosher salt
¼ cup butter (softened)
2 large eggs
2-2½ cups warn water (about 110°)


Recipe



Mix together dry ingredients. Melt the butter in the warm water. Beat the egg into the butter/water mixture. Pour into dry ingredients and mix well. Knead the dough until it becomes shiney and elastic (about 10 minutes). Add additional water if the dough is too stiff.

Place dough in greased bowl, turning it over, to coat it. Cover, and rise for 1-2 hours, until it has doubled in size and is puffy looking, in a draft free place.

Turn dough out onto a lightly floured (or greased) work surface. Divide dough in half. Form into two loaves.

Place each loaf in a well-greased 9 inch bread pan. Cover and let rise for another 1-1½ hours.

While bread is in the second rise, pre-heat your oven to 375°. Place bread in oven and bake for 35-40 minutes. When bread is done, it will sound "hollow" when tapped on the bottom of the loaf.

Notes: If working on a granite or marble work surface, when kneading the dough, I have found that spraying the work surface with cooking spray, rather than flouring it, actually works better, as sometimes we add too much flour to the dough during the kneading process, which leads to a dry loaf.