My Best White Bread
If I was to name this bread, it would be called Eugene’s bread, (referring to the late Eugene Gosselin), I say this because whenever we were at the sugar shack and he saw that bread, his whole face would radiate with that wonderful smile of his. This bread is the yummiest and no one can resist eating it, the sweetness of it just sings in your mouth.
One of my go to cookbooks is Joy of Cooking, it is an encyclopedia of information and still pertinent to this day an age when you want to look up something obscure, traditional and/or fun. I have quite a few recipes I still make from this cookbook and will eventually share them all with you.
Originally, I was not sure to share it with you all as it is a pet recipe of mine, sort of like my Atomic Sauce, but I gave in and here it is. And in a time when bread is frowned upon, I say: Life is short, eat some bread!
In large mixer bowl, mix together:
3 c. sifted all-purpose flour
½ c. sugar
1 tbsp. salt
1 package active dry yeast (or 1 tbsp.)
2 ½ c. 105° - 115° water
½ c. melted butter or olive oil
Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add to make a thick batter:
1 beaten egg
1 c. flour
Beat ½ a minute at low speed, then at high speed 3 minutes. Using the dough hook, add:
3 to 4 c. flour
Beat for another 5 minutes, till dough is soft and elastic.
Allow the bread to rise till double in a bowl that you lightly oiled. Punch down after it has risen and separate into 4 portions. This recipe can make 4 smaller loaves or 3 large loaves.
Shape the dough into 12-inch long loaves to rounded loaves.
Let the loaves rise for another 3- to 45 minutes or till double again.
Place the loaves in a cold oven and turn the oven to 400° F oven. After 15 minutes, reduce heat to 375° F. and bake another 10-15 minutes, depending on the size of your loaves. Test for doneness. The bread will sound hollow when ready. Remove loaves at once from the pans and cool on a rack. Or eat it right away!