A few weeks ago, I came across Megan's post on good ol' white bread, and realized that I had never bothered to make a loaf of enriched white bread. Totally unacceptable...as a bread lover, I have no excuse. Homemade bread is the best. And makes the best toast, too!
The original recipe makes enough dough for three full loaves of bread, which is a little much for Brandon and I to eat on our own. Somehow, that amount of dough seemed more manageable when split into three variations. I know, I know, it still means we ate the same amount of bread in the long run. I feel less bad about it though, and that's what matters...right? Right.
Anyway, as you may have realized by now, I'm gonna share each variation with you in a separate post. I figured we'd start with the original plan for the dough -- enriched white bread.
An enriched bread, as opposed to a lean bread (something made with mainly flour, yeast, and water, but very little (if any) fat), basically just means that the dough has been beefed up with milk, eggs, oil, or butter (or some combination of those things). An enriched dough is usually softer, and the finished product ends up more tender after baking than baked goods from lean doughs. Things like brioche and challah are also enriched doughs.
This particular recipe makes a fluffy, delicious bread that is just as good for a sandwich as it is for cinnamon toast, avocado toast, french toast...I mean, basically, you name it, it'll work with this bread.
Enriched White Bread
Makes enough dough for three loaves of bread.
1/2 cup water
1 1/2 cups milk
3 large eggs
10 TB unsalted butter
8 cups bread flour
1 TB salt
2/3 cup granulated sugar
3 TB + 3/4 tsp yeast (I used instant)
- In the bowl of your stand mixer (fitted with your dough-hook attachment), combine 3 cups of bread flour with the yeast, sugar, and salt. Mix until combined.
- Heat milk, water, and butter until about 120F (butter does not need to melt!), and then add it to the flour mixture. Mix for just a few seconds.
- Add eggs. Then, mix the dough on low speed until ingredients are combined, and then at medium speed for 3-4 minutes.
- Add remaining flour 1 cup at a time, until you have a firm dough. You may not need all of the flour.
- Knead the dough on low speed for 5-8 minutes.
- Place the dough in an oiled bowl, cover, and let rise for about an hour.
- Preheat your oven to 375F.
- Punch down the dough, and then divide it into three equal portions.
- For each portion: pat dough into a 14x7 rectangle. Starting with the short side of the dough, roll up tightly. Pinch edges and ends to seal.
- Place each portion into its own greased loaf pan.
- Cover, and let rise about 40 minutes.
- Using a very sharp knife or razor blade, quickly make a shallow cut down the center of the loaf. (Optional – I just like the look of the split top!)
- Bake for 25-30 minutes, or until golden brown on top. If you want to be sure the bread is done, you can use an instant read thermometer to take its internal temperature. It should be at about 200F.
- Remove from pan, and let cool completely.