White bread refers to bread made from wheat flour that has had the bran and germ layers removed from the whole wheat kernel as part of the grinding or milling process. This produces a light-colored flour that bakes up into a “white” bread. This process removes some nutrients, such as dietary fiber, B vitamins, essential fatty acids, and micronutrients; however, since 1941 the US government has mandated enrichment of white flour-based foods with some of the nutrients lost in milling such as thiamin, riboflavin, niacin, and iron. In 1998 the government added folic acid to the list of mandated nutrients supplemented in enriched grains like white bread.
Recipe Servings: 20
+ 1 hour 45 minutes resting
Ingredients
Directions
- Combine the ¾ cup water and yeast in a large bowl and let it sit for 5 minutes.
- Add the remaining water, sugar, salt, cubed butter, and 5 cups of flour. Stir to combine.
- Add additional flour until the dough is soft and tacky, but not sticky. All the flour may not be used.
- Knead the dough for 7–10 minutes until a soft ball forms and comes clean from the side of the bowl.
- Place the dough in a greased bowl, turning it over to coat it. Cover the bowl with plastic wrap and sit in a warm, draft-free place to rise for about 45–60 minutes or until it has doubled in size.
- Transfer the dough to a floured surface and press it all over to remove any air pockets.
- Divide the dough equally. Working with one piece of dough at a time, pat the dough into a 9 x 12-inch rectangle. Roll up the rectangle into a very tight cylinder starting on the short end.
- Pinch to seal the seams and the ends. Tuck the ends of the roll underneath and place it into a greased 9-inch loaf pan. Repeat this process with the remaining dough.
- Cover the loaves loosely and set them in a warm, draft-free place for 30–45 minutes or until they have doubled in size.
- Position an oven rack on the lowest setting and preheat the oven to 400°F.
- Brush the loaves with melted butter. Bake the loaves for 30–35 minutes, rotating halfway though, until golden brown. An instant read thermometer inserted in the center should read 195°F.
- Remove the loaves from the oven and immediately brush them with more melted butter. Let the loaves cool for 10 minutes before turning them out onto a wire rack to cool completely before slicing.
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