How To Make GRANDMA’S COUNTRY WHITE BREAD | August 29, 2023
Annonce:
Fantastic recipe! I opted to use regular flour, emulating what Grandma Van Doren probably did, as I’m pretty sure “bread flour” wasn’t a thing during her time. A little tip: if you double the amount of yeast, it halves the rising time, which is a real time-saver.
This bread is incredibly delicious and surprisingly easy to make using a mixer. I like to place the unbaked loaves in disposable bread pans and freeze them before they rise. That way, I can enjoy fresh home-baked bread anytime. Simply leave the frozen dough out on the counter in the morning to rise throughout the day, then bake it in the evening. This bread pairs wonderfully with all kinds of food, but be warned, it disappears fast!

INGREDIENTS:
3 cups lukewarm water
1/4 cup sugar
1 1/2 tablespoons yeast
1/3 cup oil
1 tablespoon salt
6 to 7 cups unbleached ground white wheat flour (Alternatively, regular all-purpose flour can be used. This might require a little more quantity, around 8 cups, leading to a softer, less coarse bread.)
Optional: 1 tablespoon vital wheat gluten (applicable if you’re using whole white wheat flour)
PROCEDURE:

Indulge in a kneading spree, ensuring all the ingredients have melded together and the dough has turned smooth and elastic. It should be mildly sticky and start to detach from the bowl. This should take you anywhere between 6 to 10 minutes. If needed, keep adding more flour gradually until you attain the perfect dough consistency.
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