Home-Style White Bread

 Home-Style White Bread

I thought I would try my hand at making an old fashioned style

white bread using the same method I have been using for 

the Artisan Style Breads.

Proofing in two different size vintage pans.

Just out of the oven

Removed immediately from pans and left to cool on rack.

I adapted my standard recipe by adding butter and milk.

Home Style/Farm Style White Bread

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1000g flour

420g milk (heated just to take the chill off)

200g water
85 g melted butter

7g yeast

27g salt.

Note:  This dough is at  62% hydration   ( 420g milk + 200g water = 620g)

Place the flour and water/milk  into a large plastic dough pail or container

and mix  by hand.

 Cover and leave to rest

for 30 minutes (autolyze).

Mix the yeast with a tablespoon of water and add to flour mixture, along

with the salt and melted butter. 

Mix by hand using the pinch and fold method. 

Leave to rest covered for another 20 to 30 minutes.

Stretch and fold every 20 minutes for the first hour and then

leave until the dough has doubled.

Shape into two loaves. Place in buttered loaf pans. 

Cover with plastic wrap or a tea towel. 

When the dough has proofed, place in a preheated oven (375°F) 

and bake for 30 minutes 

or until bread is golden brown and the internal temperature is 200°F.

(Optional: Rub crust with butter while still warm for a softer crust).