White Bread Loaf

   One of my favorite smells growing up was the scent of fresh bread baking. And when it came out of the oven, that first slice was magical, all warm and covered with melted butter! My grandmother was a school cafeteria cook, back when the cafeterias actually made food, instead of just opening cans and throwing stuff in a microwave. And one of the things she made everyday at work, was a yeast roll for every student in the school district. (Keep in mind, at that time in our sleepy little hick Texas town, we had a total student body of around 500 kids... and yes, that was grades K thru 12!

   So on Sundays, instead of spending the money on sandwich bread, she would make a loaf of white bread, just to feed the ensuing gathering of kids and grandkids after church. The woman was a saint, and if not for her, I would never have fed the passion I feel for cooking and baking. So below, I have jotted down her recipe for white bread, and it will make 2 loaves. I believe she adapted it from Julia Childs recipe. You can also watch it being made here!

Julia Child’s White Sandwich Bread

• 2 1/2 cups warm water
• 1 Tbsp. active dry yeast
• 1 Tbsp. sugar
• 6-6 1/2 cups all-purpose flour
• 2 tsp. salt
• 1/4 cup butter, softened

   Pour 1/2 cup of the water into a bowl and whisk in the sugar. Add the yeast, but do not stir it in.  Let sit for 5 minutes, unit foamy. (If the yeast doesn’t do anything, toss it out and buy fresh yeast.)

   Add the rest of the water and about half of the flour. Stir until well blended. Add the rest of the flour, a cup at a time, the salt, and butter, and stir until well combined and shaggy. Continue to knead until it’s smooth and elastic. Turn the dough out onto the countertop and knead a few times to make sure it’s evenly smooth. At this point, the dough should be tacky, but not clinging to your hands. It should also try to regain it's shape if you poke it. This is gluten at work!

   Shape it into a ball and put it back into the bowl. Cover with a tea towel and let it sit for 1 – 1 1/2 hours, until it’s doubled in size.

   Butter two 4″x8″ loaf pans. 

   Punch the dough down and pat each piece into a rectangle that’s bit bigger than a standard piece of paper.

   Starting at a short end, fold it in thirds, like a letter. Place seam side down in the loaf pans, tucking the ends in. Cover with the tea towel again and leave them for an hour, until they puff right up out of the pan.

   Preheat the oven to 375°F and put the rack in the middle of the oven. Bake for 30-35 minutes, until the loaves are honey brown. Immediately turn the loaves out of their pans and onto a rack to cool. Then rub the outside of the loaves with a stick of butter, and cover with your towel again. This will add a little flavor to the crust, while keeping it soft and moist.