White Loaf

I dont’ know about you, but morning toasts made with homemade bread, is for us, a joyous occasion, good enough to get out of bed. Paired with a strong coffee, there is nothing like it. Yes, there could be healthier breakfasts options with fruits and grains, but compared to ingredients in storebought versions which often contain Defatted Soy Flour, Calcium Propionate, Vegetable Monoglycerides, Sodium Stearoyl-2-lactylate, Sorbic Acid, Enzymes, Ascorbic Acid, added Wheat Gluten, L-cysteine Hydrochloride…our version is actually quite healthy ! Flour, Water, Yeast, Salt and just a little butter to give softness. This is an olde recipe from Baking with Julia Child cookbook I purchased 25 years ago and still use today. This was one of the first recipe I tried and have repeated it so many times. The recipe makes for two loaves, which seems like a lot, but disappear rather quickly. I cut the loaves in slices and freeze them for fresh toasts in the morning…and oh, did I say it make for fantastic Croque Monsieur or simple sandwiches.

INGREDIENTS
600 Gr. (2 1/2 Cups) Lukewarm Water
1 Tablespoon Active Dry Yeast (1 Enveloppe 8gr)
1 Tablespoon Sugar
12 Gr. (2 Teaspoons) Salt
57 Gr (1/4 Cup) Butter at room temperature
750 Gr. (6 cups) All purpose flour

PREPARATION
In a bowl of a stand mixer with a dough hook, pour the water along with the dry yeast and the sugar. Mix a little bit and let it bloom for about 10 minutes. The yeast will dissolve in the warm water quite rapidly and you can see if it is still alive, as it will bubble to the surface.
Add the flour and the butter cut in small pieces. Add the salt and mix at medium-low speed for about 5 minutes.
The dough will come together and become quite soft and lump-free. Increase the speed and continue to knead for
another 5 minutes.

Remove the dough from the bowl and form a ball. Place it back in the bowl and cover with cling film. Let is rest and rise at room temperature for an hour. It will double in size.

After an hour, remove the dough ball from the bowl and cut it in half. Make a rectangle with a rolling pin and then fold it in itself. Place the dough ball in the baking pan with the seam down. Cover it with a tea towel and let it rest for 30 minutes.
In the meantime, preheat your oven at 375 Fahrenheit (190 Celsius) with the fan on if you have a convection oven.
After 30 minutes, bake your loaves for 20-25 minutes, until golden brown and if you use a thermometer, it should read at 190 Fahrenheit.

Let it cool for 30 minutes and indulge.