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A.L. Haller's White Bread

Submitted by William Haller on Sun, 01/11/2009 - 14:56
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All measurements level, speed settings for Kitchen-Aid mixer.

  • Warm mixer bowl with hot water - empty bowl.
  • Put in mixer bowl:
    • 1 cup hot water (approx. 105 degrees)
    • 1 cup flour
    • 1/2 tsp. salt and 2 Tblsps. sugar
    • 1 Tblsp. yeast
  • Beat with wire whisk (speed 2) till well mixed.
  • Scrape sides of bowl with spatula as necessary.
  • While beating dough with whisk:
    • Dip 7 1/2-8 cups of flour into large bowl and set aside.
    • Measure into measuring cup and set aside:
      • 2 1/2 tsps.salt
      • 2 Tblsps. sugar
  • When done mixing, cover dough and let rise until doubled in bulk and bubbly.
  • Add:
    • 2 cups hot water (approx. 105 degrees)
    • 1/4 cup vegetable oil
    • salt and sugar from above
    • 3 cups of the measured flour.
  • Put on dough hook and beat ingredients until fairly well combined.
  • Set speed on 2 and add the rest of the measured flour approximately 2 to 3 heaping Tblsps. at a time until all of the flour has been added.
  • After each addition of flour let the mixer get it fairly well assimilated into the dough before adding more flour (approximately 2 to 3 minutes).
  • Add enough extra flour to make the dough smooth and elastic. The dough should be cleaning the bowl as the dough hook sweeps the dough around the bowl.
  • Turn dough out onto a bread board and cover with mixing bowl.
  • Let it rise until it has doubled in bulk.
  • Divide the dough into four equal portions.
  • Roll each portion five times, folding over after each rolling.
  • The last time, roll the dough like a jelly roll to form a loaf.
  • Press the dough together and put in loaf pans.
  • Let rise until it has doubled in bulk again.
  • Bake at 375 degrees for 28-30 minutes.
  • Turn out on a rack to cool.

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