Basic White Bread

Within the last few months I have baked (and posted) several types of breads and bread based recipes (garlic buns, stuffed buns, braided bread, dinner rolls, pizzas, flat breads like naan etc) and each time around I have expressed my love for Mr. Yeast. The basic white bread however had been my nemesis. I had tried it a couple of times before and it turned out okay but the perfectionist in me was never satisfied. They bread looked okay and tasted good but I knew something was missing. Texturally it was not quite there as the professionally made ones.
Bread baking for me is almost therapeutic. The kneading is the best part (if you are mad at someone, this is the best way to calm yourself down. Yes, it works every time for me... lol). To be able to get out a loaf of delicious bread from a few ingredients is a wonder - not to mention the smell of fresh baked bread that fills the house. The excitement to see the dough rise and then finally cut into it and see how perfect it came out... aah it is almost a high for me (I know I know this is probably the hundredth time I am writing this)... but its true :)

Anyway, so I got this packet of wheat gluten the other day from the grocery store. I got it with the intention of using it in my next attempt at the white bread. It was sitting in my pantry for a little while now waiting on me to gather enough courage to give the bread another shot. Yesterday was that day.
I wanted to do the basic version, no fuss and without the bread machine and as you probably figured out by now from all the self tooting, it turned out great (here I go again). If it is any proof, when my three year old saw it, she showed up with her jar of nutella and asked for a sandwich (the white sliced bread is the only form she calls 'bread'). It was almost philosophical to be able to have done it. Let me tell you, you can bake all those different kinds of bread, but you ain't done it till you've baked the basic white.

Here's the details

Ingredients:

All Purpose Flour/Maida .............. 2 Cups

Vital Wheat Gluten ................... 2 tbsp

Rapid Rise Yeast ...................... 1 1/4 tsp

Water .................................. 1/2  cup

Melted Butter .......................... 2 tbsp

Salt ..................................... 1/2 tsp

Sugar ................................... 1 1/2 tbsp

Milk ..................................... 1/2 cup, lukewarm + for brushing

Cooking spray, extra flour, oil

Method: 

1. Combine the flour, gluten and salt in a  large bowl, mix well. Keep aside.
2. In another bowl, add the lukewarm milk, mix the yeast and sugar. Keep aside for 5 minutes.
3. Make a well in the center of the flour mixture and add the yeast mix and water, mix. Pour over the warm melted butter and mix till the dough comes together. If the dough appears to be stiff, add more water into the dough with your hands just one tablespoon at a time. Knead for 8-10 minutes until it begins to feel smooth and oh-so-silky (apply oil on your, palms it helps in kneading). Apply oil on the dough and keep it in a large bowl. Cover with a damp kitchen towel and keep in a warm place to rise (I put it under my kitchen counter light and it works for me).
4. Grease a 5x8" loaf pan

5. Once the dough doubles (about 30 minutes), punch it down gently. On a lightly floured  surface, roll the dough into a rectangle. Fold it twice tightly along the length, seal the seams, then shape it into loaves. Place in the loaf tin, seam side down. Cover with a damp cloth. Keep in a warm place to double again. This will take approximately 45 minutes to an hour.
6. Preheat the oven to 400° F during last 15 minutes or so of rising. Brush the top of the loaf with a little milk and place into the preheated oven. Bake for 18 minutes. Loaf should start turning a nice light brown around about 15 minutes. Lower temperature to 350° F and bake for 20-22 minutes. When you tap the bottom, it must sound hollow. This is an indication that the bread is done.

7. Remove the pan from the oven and keep it on the cooling rack. Brush some melted butter, this will make the crust soft. Let the loaf cool in the tin for 15 minutes. Then, remove the loaf from the plan and cool it completely on the wire rack. Slice it only after it comes to room temperature and has totally cooled down (mine took about 2 hours... trust me its worth the wait).
8. Cut into slices. ENJOY in your most favorite way you have your sliced bread.

Notes:
 1. You can find  vital wheat gluten in most grocery stores, like Walmart supercentre and Whole Foods Market here in the US. I used the Hodgson Mill brand.

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