November 15, 2011

Low Fat Enriched White Bread (Anne's White Bread)

Unlike myself, who has to try every great-looking white bread recipe out there, my friend Anne would always make this one and only. I have to say I'm so thankful for that. I remember her making 6 loaves at a time, kneading by hand, no less! She'd always share a loaf or two with the neighbors. I have such sweet memories of the times we had around her table, enjoying thick, buttered slices of this with coffee!

2/3 cup very warm water
2 packages (4-1/2 t. active dry yeast)
6 cups flour
3 teaspoons salt
2 cups low-fat milk
1/4 cup canola oil

Dissolve the yeast in 2/3 cup warm water. Set aside to activate for about 5 minutes. In the bowl of a stand mixer with the dough hook attached, combine flour, salt, milk and oil. Alternatively, combine the ingredients in a large mixing bowl. Add the dissolved yeast to the flour mixture. Mix well to form a soft dough; knead on speed 2 of a mixer until smooth and elastic, generally 3-4 minutes. You may need to add a little extra flour. If kneading by hand, remove to a floured surface; knead 5-10 minutes until smooth. Lightly grease a large mixing bowl with oil; place dough in bowl, turning to coat the top. Cover with a bread cloth and let rise in a warm place 3-4 hours. Punch down. Divide in half. Place into 2 loaf pans that have been sprayed with cooking spray. Cover again. Let rise in warm place 1-2 hours. Bake at 350 degrees for 35-40 minutes. Remove immediately from pans. Cool on wire racks. Great served hot with butter, dunked in coffee!

Yield: 2 loaves

Thanks Anne! Love ya!!!!

1 comment:

  1. I think I might have to stop here with white bread as well, this is really yummy!


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