When I think of white bread, the Britannia sandwich bread which was popular in Mumbai comes to mind. It was expensive compared to pão and brun (kadak pão). Baked in a loaf pan and also, referred as loaf bread. Besides sandwiches, the white bread is great for breakfast toast, croutons, puddings, breadcrumbs, just to name a few. It is simple to make this classic and versatile bread at home. The outcome is super delicious with a white tender texture and outer soft golden crust that is easy to slice.
All-purpose flour with an approximate protein content of 10 to 12 percent helps in the structure and texture of the bread. Enriched with milk imparting sweetness and additional proteins. Butter providing a delicate crumb extending the shelf life by a couple of days. Sugar activating the yeast, aiding in browning and flavour. Salt enhancing the overall taste. The yeast does most of the work.
Key points to remember is proofing the yeast properly. Kneading the dough well, giving it enough time to rise and double in size in a warm place. Then, once the air is deflated, shaped and placed in a loaf pan for a second time to increase in volume. Finally, baked in a preheated oven at 375 F or 190 C for 30 minutes or until golden brown and loaf sounds hollow when tapped. Cooled on a wire rack before slicing.
All-purpose flour with an approximate protein content of 10 to 12 percent helps in the structure and texture of the bread. Enriched with milk imparting sweetness and additional proteins. Butter providing a delicate crumb extending the shelf life by a couple of days. Sugar activating the yeast, aiding in browning and flavour. Salt enhancing the overall taste. The yeast does most of the work.
Key points to remember is proofing the yeast properly. Kneading the dough well, giving it enough time to rise and double in size in a warm place. Then, once the air is deflated, shaped and placed in a loaf pan for a second time to increase in volume. Finally, baked in a preheated oven at 375 F or 190 C for 30 minutes or until golden brown and loaf sounds hollow when tapped. Cooled on a wire rack before slicing.
White Bread
(Yields 1 loaf)
Ingredients:
2 3/4 cups all-purpose flour or maida
1 1/4 cups lukewarm whole milk
2 1/4 teaspoons dry yeast
1 tablespoon butter (softened)
3 teaspoons sugar
1 teaspoon salt
Method:
Add the yeast to the lukewarm milk along with 1 teaspoon sugar, stir and set aside for 5 minutes to foam and froth.
Note: The milk should be slightly warm to the touch not hot or it will kill the yeast.
Sift the flour and salt in a bowl. Mix in the balance 2 teaspoons sugar, butter and yeast mixture. Form into a dough and knead well for 5 minutes. It should be soft and spring back when pressed with two fingers. (Note: Dough was not sticky so no flour was required to dust the surface.)
Transfer dough in a greased bowl, turning once to oil the top preventing it from obtaining a dry layer. Cover with plastic wrap and let dough rise in a warm place until double in size, about 45 minutes to 1 hour.
Grease a loaf pan 9" x 5" x 3".
Turn the dough onto a clean surface (no flour was used). Press gently to remove any air pockets. Pat into a rectangle, one side about the length of the pan (9-inches). Fold this side towards the centre tucking the ends inwards. Do the same with the bottom side bringing it up to the centre. Basically a tri-fold shaped into a log or cylinder. Pinch to seal and place seam side down in the loaf pan. Cover with plastic wrap and leave to rise until 1-inch above the pan not more than 1-inch or else, the loaf will collapse when baking.
Position the rack in the oven at the centre for even distribution of heat. Preheat oven to 375 F or 190 C.
Bake for 30 minutes or until the loaf is golden brown and loaf sounds hollow when tapped. Brush with melted butter for a soft crust. Turn the loaf out of the pan onto a rack.
Cool loaf completely before slicing.
Note:
(Yields 1 loaf)
Ingredients:
2 3/4 cups all-purpose flour or maida
1 1/4 cups lukewarm whole milk
2 1/4 teaspoons dry yeast
1 tablespoon butter (softened)
3 teaspoons sugar
1 teaspoon salt
Method:
Add the yeast to the lukewarm milk along with 1 teaspoon sugar, stir and set aside for 5 minutes to foam and froth.
Note: The milk should be slightly warm to the touch not hot or it will kill the yeast.
Sift the flour and salt in a bowl. Mix in the balance 2 teaspoons sugar, butter and yeast mixture. Form into a dough and knead well for 5 minutes. It should be soft and spring back when pressed with two fingers. (Note: Dough was not sticky so no flour was required to dust the surface.)
Transfer dough in a greased bowl, turning once to oil the top preventing it from obtaining a dry layer. Cover with plastic wrap and let dough rise in a warm place until double in size, about 45 minutes to 1 hour.
Grease a loaf pan 9" x 5" x 3".
Turn the dough onto a clean surface (no flour was used). Press gently to remove any air pockets. Pat into a rectangle, one side about the length of the pan (9-inches). Fold this side towards the centre tucking the ends inwards. Do the same with the bottom side bringing it up to the centre. Basically a tri-fold shaped into a log or cylinder. Pinch to seal and place seam side down in the loaf pan. Cover with plastic wrap and leave to rise until 1-inch above the pan not more than 1-inch or else, the loaf will collapse when baking.
Position the rack in the oven at the centre for even distribution of heat. Preheat oven to 375 F or 190 C.
Bake for 30 minutes or until the loaf is golden brown and loaf sounds hollow when tapped. Brush with melted butter for a soft crust. Turn the loaf out of the pan onto a rack.
Cool loaf completely before slicing.
Note:
- The dough was formed and kneaded by hand.
- My rectangle was a bit longer so I folded twice from top, simultaneously tucking the ends inwards. Finally, bringing the bottom side upwards. See picture above.
- If you are unhappy with the log or cylinder, pat it gently again into a rectangle and reshape before setting it aside to rise.
- On cooling, the top crust will have slight wrinkles indicating that is soft.
- For a crisp outer crust, heat a large metal pan on the bottom rack of the oven. Pour boiling water in the pan to create a steam bath. Then place the loaf in the oven to bake. The steam will give the loaf a crisp crust. In this case, do not brush with butter once the loaf is out of the oven to maintain the crusty top.
