Chef's Best Organic Vegan Basic White Bread

Chef's Best Organic Vegan Basic White Bread

Our pastry chef is kinda a bread nerd. We love her, but she geeks-out when the bread baking lingo starts flying on Food Network. That being said, this is one of her favorite recipes for basic white bread.  We do a whole heck-of-a-lot with whole grain here, but sometimes folks just want good organic white bread. It's still waaaaaaay better for your than the chemical-laden junk in a lot of stores.  This recipe is also vegan! This good all-purpose bread lends itself well to the addition of savory herbs, nuts and spices. Keep the dough soft and knead it well. Yield 2 loaves

Chef’s Best Basic White Bread

Water, lukewarm (no hotter than 110°F)| 2 cups
Rapid-rise yeast| 1 packet, 2tsp
Coconut sugar or Agave|1 Tbsp.
Organic Grains Bread Flour| 6 Cups
Salt| 1 ½ tsp
Organic olive oil| 6 Tbsp.

Directions: *Wash and sanitize all work surfaces. Combine all ingredients in a large bowl or mixer. Knead for 5 minutes by hand or 3 minutes in a mixer on medium setting. Form the dough into a ball and place in an ungreased bowl covered with plastic or a lid for one hour, or until doubled in size. Punch dough down. Divide the dough into two equal portions. Form each portion into a loaf by rolling the dough into an 8-inch log. Grease two 8 inch by 4-inch loaf pans. Place each log of dough in a loaf pan (or just place on baking sheet with 4 inches between loaves for a more free-style loaf). Lightly oil the top of the loaf and allow to raise tented with plastic wrap for about 1- 1 ½ hour until ½ inch above the top of the pan. Wash and sanitize all work surfaces and utensils after handling raw dough. Preheat oven to 425°F. Bake for 20 minutes then lower the temperature in the oven to 350°F for an additional 15-20 minutes. Internal temperature of the loaf should be over 190° to ensure loaf is baked through. Remove from the pan and allow to cool before slicing.

*You'll notice us adding some baking safety tips to many of our directions here on Organic Grains. This is in response to some recent developments in the flour and milling industry.  The Baker's Bottom Line for Food Safety: Raw flour, baking mixes, batter and dough are not ready-to-eat. Flour, as well as eggs, must be thoroughly cooked or baked before eating to prevent illness from potential bacteria in flour. Wash hands, utensils, and surfaces after mixing and handling batter and dough. 



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