HOMESTYLE WHITE BREAD

Edited my original Homestyle White Bread recipe. Basic changes were to use water instead of milk and add a couple of eggs.

Was a big hit with both Moe and Matthew.

Makes two large loaves.

Perfect for French Toast.

Homestyle White Bread

1000 g of bread flour
700 g of water
10 g of yeast
2 tablespoons honey
27 g of salt
6 tablespoons of melted butter
2 eggs

Add dry ingredients to mixer.

Mix water, eggs and honey. Add to dry ingredients. Add butter.
Turn on mixer and let it knead until dough is smooth and elastic.
(Approximately 10 minutes
depending on mixer).

can also be made using the stretch/fold/autolyze method.

Place dough in buttered container, cover and leave until at least
double.

Tip dough out on to floured board. Divide in half, and shape into
loaves. Place in
buttered loaf pans and cover with towel. Let rise until dough is
above the edge of pan.

Bake in preheated oven (375°) until golden brown. Approximately 30
to 40 minutes. (Internal temperature 195° to 205°F. ) For a soft
crust, rub loaves with butter while still warm.

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