There is just no comparison between fresh baked bread and the processed loaves most of us buy for convenience. With that said, I wanted to use a larger loaf pan to make it a bigger loaf. I went to a couple of stores and they only have the traditional 10″ x 5″ pans. I will have to look at a commercial kitchen store.
Back to the bread. I also read that you can refrigerate the bread during its rising process so I prepared the bread Friday night. I took it out Saturday afternoon to complete the rising process. While I think this can work, I am not sure I let the dough rise enough. I ended up with only one loaf and expected two. The interesting result was the bread seemed more like a sour dough. Does someone know why this happened? Please feel free to comment.
Old Fashioned White Bread (adapted from Kitchen Riffs):
- 5 1/4 cups of all-purpose flour
- 1 tbsp instant yeast
- 1 tbsp kosher salt
- 2 1/2 cups lukewarm water
In a large bowl, whisk flour, yeast and salt together. Add the lukewarm water and mix with a wooden spoon. Mix until no dry patches remain. Put in a greased bowl and let rise for 3 – 5 hours. As mentioned above, I let it rise for 3 hours, put it in the fridge and took it out the next day and let rise for another hour. Grease or spray a loaf pan and add the dough after kneading for a few minutes. I dusted with a little flour – the dough is so tacky, flour is needed to knead it. Bake in a 350 degree oven for 30 minutes. (I should have baked it for a couple of more minutes.)