County Fair White Bread
Adapted from Southern Living Collection (1987) by Marmee
for the BOSCH Kitchen Mixer
- 3/4 cup sugar
- 3/4 cup shortening
- 3 Tbsp. dough enhancer (optional)
- 2 scant Tbsp. sea salt
- 1 cup dry milk powder
- 6 eggs, lightly beaten
Mix briefly to combine. Next add in:
- 4 1/2 cups very warm water (110-120 degrees)
- 3 cups unbleached flour
On top of flour before turning on mixer add in:
- 3 heaping Tbsp. SAF instant yeast
Turn on mixer briefly to combine. Turn off mixer and wait 2-3 minutes to watch for yeast to activate. You will see little bubbles forming in your mixture. If you see the bubbles you know you have a prepared the perfect environment for your bread to be fluffy and beautiful!
Now turn your mixer on again and begin adding quickly the rest of the flour 1 cup at a time. You will need this approximate amount of flour to form a soft workable dough.
- 11-12 more cups of unbleached flour
It will be just slightly sticky. Adding too much flour will result in a tough loaf.
Knead on medium speed for a total of 5 minutes. You can begin your kneading time as soon as the dough has formed into a ball in your mixer.
Stop mixer when kneading time is done. Cover and allow to rest for 30-40 minutes. Deflate the dough by turning on the mixer briefly.
Remove dough from mixer bowl onto an oiled surface. (lightly oil your clean counter with 1-2 Tbsp. of oil) Divide the dough into 4 equal parts. Form loaves and place into large 10" loaf pans. You may also wish to form rolls vs. loaves and this recipe is easily made into rolls instead of loaves. Free form round loaves on baking sheets is also an option.
I slash my loaves and dust the tops with more flour before rising. Allow them to rise until doubled and then bake in a 375 degree oven for 20-30 minutes until nicely browned.
Remove to cool completely on a cooling rack. Covering loaves while cooling with a cloth helps keep them soft. If desired you can brush the tops with butter while still warm.
Yield: 4 large loaves
- Martha Greene