White Bread Mix is a modern American recipe for a classic instant bread mix for preparing white bread. The full recipe is presented here and I hope you enjoy this classic American version of: White Bread Mix.
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Ingredients:
2 tsp Yeast Active dry yeast or instant Yeast
1 tsp Sugar
1.1kg plain (All-Purpose) Flour
2 tsp Salt
Method:
For the bread mix, simply whisk together the yeast, sugar, plain flour and salt in a bowl. Transfer to a large storage gar and keep in a cool, dry, cupboard. It will keep for up to a month. The ingredients are enough for 2 batches of bread.
To make bread, take 1/2 the above mixture and put in a bowl. Form a well in the centre and pour in 425ml lukewarm water. Mix the flour into the water until everything comes together as a dough. Turn out onto a floured work surface and knead for at least 15 minutes until smooth and elastic.
Grease the dough, turn into a large bowl, cover with a damp cloth and set aside in a warm place for at least an hour, or until doubled in volume.
Knock the dough back then turn out onto a lightly-floured work surface. Knead lightly then shape into a boule (a round loaf shape). To do this, take the side of the dough that is closest to you, stretch it towards you, then fold it two-thirds on top of itself. Stretch the sides and fold on top. Then, stretch the side furthest from you then fold it on top. Flip the loaf over and pull it towards you to tighten the bottom. Check out the video for this process, the link is in the notes.
This is where it's good to have some professional equipment. Ideally use a banneton for your second proving. A 'banneton’ is a French word meaning 'bread basket’ for proofing bread dough. Traditionally wickerwork, woven from reeds and usually lined with linen, as the dough would stick less to the flat fibres of woven flax. Today the name is also sometimes used for the German 'brotformen’ - in English shortened to 'brotform’ - that are often made from rattan or cane, without a cloth liner. At a pinch, you can use a flat-bottomed high-sided bowl that's been greased.
Place the dough in your banneton, cover with a cloth and set aside to rise for an hour.
In the meantime pre-heat your oven to 220°C.
Once the loaf has risen carefully transfer to a floured baking tray. Slice the top of the loaf with a very sharp, oiled, knife or cut with kitchen sheers. Transfer to the centre of your pre-heated oven and bake at 220°C for 15 minutes then reduce the oven temperature to 200°C and continue baking for 15 minutes.
The loaf is ready when it is golden brown on the outside and sounds hollow when you rap the base.
Transfer to a wire rack and allow to cool for at last an hour before slicing.
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