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Posted: November 16, 2016
Recipe by: Granny Smith
Active Time
30 minutes
Total Time
1 hour and 30 minutes
Yields
8 Loaves

Ingredients:

  • 6 c. + 1 Tbsp water, at 115° F
  • 1/4 c. powdered milk (optional)
  • 4-6 lbs. unbleached bread flour (up to 24 cups)
  • 6 T. yeast
  • 2/3 c. sugar
  • 3 eggs
  • 1 c. oil
  • 2 T. sea salt

Directions:

  1. 1. Place 6 cups of warm water, 4 pounds of flour, powdered milk, yeast, sugar, eggs and oil into the bowl of a stand mixer and mix on medium speed until flour is absorbed and the dough forms a ball. Add more flour if necessary to develop dough to a formable, tacky consistency, without becoming too dry and stiff. It's better to add too little flour than too much, as too much will result in dry loaves.
  2. 2. Pour a tablespoon of water over the salt, then pour this over dough. Mix on medium high speed.
  3. 3. If the dough seems too dry, trickle in a little water until desired consistency is reached. The dough should clean the sides of the bowl but stick just slightly to the bottom.
  4. 4. Knead for 3-5 minutes, until gluten is developed. The dough should pass the windowpane test.
  5. 5. Place dough in a very large, greased mixing bowl, spray top of dough with cooking spray, and cover bowl with plastic wrap and a towel.
  6. 6. After 20 minutes or so, preheat oven to 450° F.
  7. 7. Punch the dough down and divide into six evenly sized pieces. Shape loaves and place each into a greased loaf pan or into a lightly floured banneton (proofing basket). Lightly spray top of dough with cooking spray again, and then cover pans/baskets with plastic wrap and a towel.
  8. 8. Let dough rise in warm, draft-free place until about doubled in size. This should take 15-20 minutes.
  9. 9. If baking loaves, place loaf pans in oven. If baking boules, gently dump boules onto cookie sheets covered with parchment paper, and slash the dough to create steam vents, then place the cookie sheets in the oven.
  10. 10. Bake until the bread registers 200° F. This should take about 20 minutes.
  11. 11. Allow to cook on wire racks. If the bread was baked in pans, remove the bread from the pans immediately after they come out of the oven.

Author's Notes:

If your stand mixer can’t handle 6 lbs. of flour like the Haussler Alpha is able to, just divide the recipe into three and you'll end up with 2-3 loaves. You can also mix seeds, nuts, and dried fruit into the dough to make it more special! Or use the dough for making cinnamon rolls!

Images:

Standard White Sandwich Bread
Standard White Sandwich Bread
Standard White Sandwich Bread
Standard White Sandwich Bread

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Standard White Sandwich Bread

  • Prep
    30 minutes
  • Total Time
    1 hour and 30 minutes
  • Yields
    8 Loaves

Ingredients

  • 6 c. + 1 Tbsp water, at 115° F
  • 1/4 c. powdered milk (optional)
  • 4-6 lbs. unbleached bread flour (up to 24 cups)
  • 6 T. yeast
  • 2/3 c. sugar
  • 3 eggs
  • 1 c. oil
  • 2 T. sea salt

Directions

  1. 1. Place 6 cups of warm water, 4 pounds of flour, powdered milk, yeast, sugar, eggs and oil into the bowl of a stand mixer and mix on medium speed until flour is absorbed and the dough forms a ball. Add more flour if necessary to develop dough to a formable, tacky consistency, without becoming too dry and stiff. It's better to add too little flour than too much, as too much will result in dry loaves.
  2. 2. Pour a tablespoon of water over the salt, then pour this over dough. Mix on medium high speed.
  3. 3. If the dough seems too dry, trickle in a little water until desired consistency is reached. The dough should clean the sides of the bowl but stick just slightly to the bottom.
  4. 4. Knead for 3-5 minutes, until gluten is developed. The dough should pass the windowpane test.
  5. 5. Place dough in a very large, greased mixing bowl, spray top of dough with cooking spray, and cover bowl with plastic wrap and a towel.
  6. 6. After 20 minutes or so, preheat oven to 450° F.
  7. 7. Punch the dough down and divide into six evenly sized pieces. Shape loaves and place each into a greased loaf pan or into a lightly floured banneton (proofing basket). Lightly spray top of dough with cooking spray again, and then cover pans/baskets with plastic wrap and a towel.
  8. 8. Let dough rise in warm, draft-free place until about doubled in size. This should take 15-20 minutes.
  9. 9. If baking loaves, place loaf pans in oven. If baking boules, gently dump boules onto cookie sheets covered with parchment paper, and slash the dough to create steam vents, then place the cookie sheets in the oven.
  10. 10. Bake until the bread registers 200° F. This should take about 20 minutes.
  11. 11. Allow to cook on wire racks. If the bread was baked in pans, remove the bread from the pans immediately after they come out of the oven.

Author's Notes

If your stand mixer can’t handle 6 lbs. of flour like the Haussler Alpha is able to, just divide the recipe into three and you'll end up with 2-3 loaves. You can also mix seeds, nuts, and dried fruit into the dough to make it more special! Or use the dough for making cinnamon rolls!

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