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“This enriched white bread,” says Simon Thibault, author of Pantry and Palate: Remembering and Rediscovering Acadian Food, “reminds me slightly of an eggless challah, or even French pain au lait. It’s a great white bread to eat on its own, as toast, and, perhaps best of all, cut into slices and left out to dry overnight for pain perdu, also known as French toast.”
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GOOD WHITE BREAD
Servings 1 loaf
Ingredients
- 1 1/2 cups milk
- 1/2 cup buttermilk
- 2 tablespoons sugar
- 2 tablespoons shortening
- 2 1/2 teaspoons yeast
- 1/2 cup water room temperature
- 1 teaspoon salt
- 6 cups flour sifted
Instructions
- In a saucepan, warm the milk and buttermilk to a gentle simmer.
- Remove the milk from the heat and add the sugar and shortening. Stir to dissolve the sugar.
- Dissolve the yeast in the room-temperature water.
- Add 1 cup of flour into the milk mixture and blend to make a smooth batter.
- Add the salt and yeast water to the batter, and mix thoroughly.
- Add rest of flour, 1 cup at a time, until the dough forms a ball and unsticks from the sides of the bowl.
- With flour-dusted hands, gather the dough into a large ball, and begin to knead the dough on a well-floured surface, adding flour as you go.
- Place the dough in a clean bowl, cover it, and allow it to rest until doubled in size, about 1 1/2 to 2 hours.
- Remove the dough from the bowl. Place on a well-floured surface and knead briefly.
- Roll the dough into a log, and place in a greased and floured loaf pan.
- Cover, and allow to rise for 1 hour.
- Preheat your oven to 400˚Place the bread into the oven and bake for 1 hour.
- Remove the bread from the oven and remove from pans. The bread should sound hollow when tapped on the bottom. If not, return to oven for 10 minutes.
- Allow the bread to cool for at least 1 hour before cutting into it.
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2 Comments
Is this one loaf? At what point do you divide the dough, and how many loaves does it make? My grandmother cut into 4 equal loaves after the second rise. This seems to be omitted in the recipe above.
Thank you for your question! The recipe makes one loaf