Sweet White Bread
This makes 2 loaves of white bread that are a little sweeter than most. I use this for the bread to make sweet sugar-rolled bread.
This makes 2 loaves of white bread that are a little sweeter than most. I use this for the bread to make sweet sugar-rolled bread.
- Carbohydrate 317.810952702951 g
- Cholesterol 91.0062500515225 mg
- Fat 36.9316675916116 g
- Fiber 11.6927590702759 g
- Protein 52.7069001691296 g
- Saturated Fat 20.8121626501289 g
- Serving Size 1 1 Serving (750g)
- Sodium 319.606636377183 mg
- Sugar 306.118193632675 g
- Trans Fat 4.10386755149345 g
- Calories 1840 calories
Step-by-step
- put milk in a bowl microwave or heat until it is about 110 F, stir in 1 tablespoon sugar, then stir in the yeast. let set for 10 to 15 min.
- mix all the rest of the dry ingredients.
- warm butter until very soft.
- mix milk and butter into the dry ingredients
- kneed until smooth.
- let rise for 1.5 hours then punch down.
- place in buttered and flowered bread pan.
- cook in 350 F preheated oven for 50 min or until internal temp of bread is 190 F
Swapping all-purpose flour for equal parts whole wheat flour introduces dense bran particles that inhibit gluten development and yield a heavier loaf. Yeast hydration requires precision. Heat the milk to 110 degrees Fahrenheit before introducing active dry yeast and one tablespoon of sugar. Temperatures exceeding 120 degrees Fahrenheit will thermalize the yeast and halt fermentation. Allow the mixture to rest for ten to fifteen minutes until frothy.
Pairing and Dietary Adaptation
This tender, sugar-enriched crumb contrasts effectively with sharp, salted accompaniments. Serve slices alongside sharp aged cheddar or cured meats to balance the residual sweetness. For a dairy-free adaptation, substitute neutral plant milks and plant-based butter fats at a one-to-one ratio, though final browning may occur faster due to differing sugar profiles in alternative fats.
- If the dough fails to rise during the ninety-minute window, the ambient room temperature may be too low; move the bowl to an unheated oven with the interior light turned on.
- Monitor the internal crumb temperature with a digital probe thermometer. Remove the loaves from the 350 degree Fahrenheit oven immediately when the center reaches 190 degrees Fahrenheit to prevent internal moisture loss.
- Cool baked loaves completely on a wire rack before slicing to allow the starches to set fully.
