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Wildflower Bread Co. White Bread

7 1/4 C. flour
3 1/2 T. granulated sugar
1 1/2 C. water
1 C. whole milk
1 1/4 oz. fresh yeast
1 1/2 T. sea salt
2 1/2 T. unsalted butter, melted
Beaten egg, light rye flour or melted butter (optional)

Place flour, sugar, water, milk, yeast, salt and unsalted butter in a mixer fitted with a dough hook. Mix on slow speed until ingredients come together, then mix on medium-high speed for 6 minutes. Transfer dough to a lightly oiled container. Cover and let rest 1 1/2 hours in a cool place.

Transfer to lightly floured surface. Shape into 3 rectangular loaves, about 1 pound each. Gently flatten the dough with your hands to remove gas pockets while leaving it in a rectangular shape. Cover and let rest 20 minutes.

Lightly oil loaf pans. With the end of the dough facing you, flatten out the dough to remove any gas pockets. Begin rolling dough toward you, sealing it as you roll. When you reach the end, seal the end well and place it in a loaf pan, seam side down. Repeat with remaining loaves. Cover with plastic wrap and let proof in a warm area for 1 hour and 15 minutes.

Preheat oven to 375�F.

Before baking the loaves, you can wash the tops of them with beaten egg, lightly flour them with light rye, make a cut down the center and drizzle in more melted butter, or leave them plain. If you leave them plain, lightly brush the tops with water.

Bake 21 to 23 minutes, or until the loaves are golden brown and sound hollow when tapped. Remove from pans and cool on a wire rack.



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