White "Homestyle" Bread

11 years ago

I can't remember the last time I made this style of bread.

I bought these vintage loaf pans a few years ago and never used them.

The dough was handmixed using the same stretch and fold, and autolyze method, I use for my regular breads. The only difference was that this bread was enriched with both milk and butter.

I roasted a turkey today so this bread is destined for turkey sandwiches.

Moe had to try a slice tonight

slathered with butter.

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Comments (12)

Islay_Corbel
11 years ago
Mmmmmmmmmmmmmmm!
plllog
11 years ago
Beautiful bread, Ann! I bet the sandwiches will be great.

I wish I'd baked for the freezer. I've been too busy with work and will be for a couple more weeks, and even the "good" bread that I can buy just isn't as good as my experiments.

You'd be proud of me, though. :) I ate a Parker House roll at Thanksgiving dinner. And it was very good. All bleached white flour and probably boughten.

Your pans look fab! I remember that kind...
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Very similar to the one I use for all of my sweet rolls. Here's mine for Pecan Sticky Buns: Pat’s Pecan Sticky Buns FOR ABM Dough: 1 cup milk 1/2 cup butter, melted 1/4 cup sugar 2 eggs 3/4 tsp. salt 4 cups all-purpose flour 2-1/2 tsp. active dry yeast Filling: 1/2 cup butter, softened 1-1/2 tsp. ground cinnamon 1/2 cup light brown sugar, packed Topping: 1/4 cup butter, melted 1/2 cup brown sugar 1/4 cup light corn syrup Chopped pecans Heat butter, brown sugar and corn syrup, stirring until sugar is dissolved. Pour into greased pan. Sprinkle pan with pecans. Place all ingredients in bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread softened butter evenly over rolled dough. Combine brown sugar and cinnamon. Sprinkle evenly over butter. Roll dough up. Prepare Topping and place in greased pan. Slice rolls and place over topping in pan. Allow to rise 30 minutes in a warm place. Bake in a preheated 350° F. oven for about 18 – 20 minutes. After removing from oven, allow to sit for approximately five minutes in pan. Invert pan over large cookie sheet that is lined with either Silpat or parchment paper. Leave pan on top of rolls for a few minutes to allow all pecans to drip onto rolls. Remove pan and enjoy!
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ediej1209 AL Zn 7
11 years ago
That looks super! I didn't get to bake last weekend due to all the cleaning frenzy we had to go through getting ready for company, who will be with us through the weekend so it will be another week of storebought bread. Thank you for the inspiring pictures though, that will get me back on track!! And I bet the sandwiches were very tasty!!
Edie
shaxhome (Frog Rock, Australia 9b)
11 years ago
anne t (and others!)...I beg you to stop posting these wonderful bread pics. I have had no oven at all for the last 5 years, and it's driving me crazy!

However, I'm slowly wending my way back to Oz for Christmas and to my gas oven, so in a few weeks I'll be able to bake again.

Your loaves look sumptuous to a bread-starving man...:>(
Jasdip
11 years ago
Sigh.....Ann I wish you'd post a bread "flop". I post mine, heehee.

My breads used to look like that with nicely rounded tops, but lately they go in the oven like that but come out with some dips and caves. The taste is still wonderful though.

I think I'll have to look at your stretch and fold method, might that be my problem? I'm not exactly sure what the best way of forming a loaf is, and sometimes I do it in a rectangle, and other times I try to keep it nice and plump. The kitcn blog shows a beautiful fat, plump dough and she forms it by folding it over, but I don't know how she got that plump dough to begin with. Once I take mine out of the bucket and cut it in half, it's pretty deflated.

Here is a link that might be useful: forming a loaf of bread
User
11 years ago
Ann looks wonderful ! I too haven't made a home style white in forever.

Recipe?
User
Original Author
11 years ago
Was really pleased with the way this bread turned out. Will start to make this style of bread more often, just for a little "white" variety.

Sharon, the recipe is my current basic recipe but with the addition of milk and butter.

Hydration was 62%

1000g flour
420g milk (heated just to take the chill off)
200g water
1/3 cup melted butter
7g yeast
27g salt.

Mix by hand, the flour and milk/water together and leave to rest for 30 minutes (autolyze). Covered.

Mix the yeast with a tablespoon of water and add to flour, along with the salt and melted butter. Mix by hand using the pinch and fold method. Leave to rest covered for another 20 to 30 minutes.

Stretch and fold every 20 minutes for the first hour and then leave until the dough has doubled.

Shape into two loaves. Place in buttered loaf pans. Cover with plastic wrap or a tea towel. When the dough has proofed, place in a preheated oven (375ÃÂ°F) and bake for 30 minutes or until bread is golden brown and the internal temperature is 200ÃÂ°F.

~Ann
ginjj
11 years ago
Ann, is there a way to start your "White Homestyle Bread" the evening before so I can eat it at lunch the day it's baked?

Hope your Thanksgiving was wonderful!

Thanks,
Ginny
brightm
11 years ago
Those do look great! I'm new to bread making and have been mostly making Ken Forkish's Overnight White. (Biggest hit of Thanksgiving dinner). We generally like the rustic, crusty kind, but I'd love to try this sometime. It seems like it's a more 'spongy' type bread. Is that right?

Similar to ginnyginny's question, I know it depends on the room temperature, but I'm trying to figure an overall time for them from start to finish. I count 2 hours before the doubling stage and 1/2 hour baking. The missing variables being the time for the doubling and for the proofing. Can you give a guess or range of times for those?

Thanks.
User
Original Author
11 years ago
Ginny, I more often than not make a dough a day or two before I intend to bake.

The dough does need to come to room temperature and start rising again before shaping and proofing. So if you are like me, an earlier riser, you can take the dough out of the fridge early (I often take it out between 3:00 AM and 4:AM and it is ready to start working by 6:00 or 7:00 AM. Once it is shaped it needs to proof and I find that dough that has been refrigerated does take a little longer to proof. At least an hour or longer. Doesn't take long to bake, just 30 to 35/40 minutes.

And if you are an early riser you could also make the dough in the morning and have it out of the oven before noon. I think I started this batch just before 10:00 AM and the bread was out of the oven around 3:30.

Cal_Quail, we tend to prefer the crusty baguette/boule style too, but this really was a nice change. Especially for sandwiches.

~Ann
ginjj
5 years ago
Hi Ann, I have not been making time to bake bread and when I do it goes in my breadmaker. It's Christmas Day 2020 and I have a turkey in the oven that's all for me, due to Covid. I plan to eat turkey sandwiches for many days. I'm new to the "pinch" method but I suppose any video will show me. I would also like to cut the recipe in half, hope that's ok.

Thanks so much for sharing with me and everyone else lucky enough to find you.

Happy Holidays and Happy New Year!!

Ginny
Lars
5 years ago
I have a couple of old metal bread pans that I've had forever, and I do like them. When I bought a new bread pan at Ace Hardware in Palm Springs last summer, all they had was Pyrex pans, and only one of those. So I ordered an additional Pullman pan, and that's what I generally use now for sandwich bread. I always put milk and butter in pain de mie.

White "Homestyle" Bread

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