i.e. white bread
The definition according to Urban Dictionary:
Belonging to the class of bland, clean-cut, middle-of-the-road suburbanite breeders. The Cleavers from the old TV show "Leave It To Beaver" are a familiar archetype of whitebread culture. Compare to yuppie. The term implies profound cultural naÃ¯vete, blind consumerism, and an unquestioning "follower" mindset. Common trappings of the whitebread lifestyle include golf, Kenny G and Enya CDs, SUVs, an irrational fixation on lawn care, Golden Retrievers, nominally Christian religious beliefs, Old Navy clothing, moderate to conservative political views, bad Chardonnay, equally bad espresso, cookie-cutter houses, Bath & Body Works hygiene products, and very white-collar employment. Though whitebread individuals are usually white, the term is not necessarily racial in meaning - the implication lies more with the blandness, predictability, and banality of plain white bread. Accordingly, "wonderbread" is often used as a synonym.
I'll bet the amount of money that whitebread neighborhood spends on lawn fertilizer could feed a small African nation.
Okay, I'm white. Like, totally, how white is she?
Krysta is so white...
People walk right though her because they mistake her for a ghost?
Anyhoo(see only white people say that) my point is that whitebread gets a bad rap. It's not flavorful enough, it's bad for you, whatever.
Basic Soft White Bread: The Bread Bible pages 244-248
Dough Starter (sponge): min. 1 hour, max. 24 hrs.
Minimum Rising Time: 4 hours
Baking Time: 50 minutes
Dough Starter (sponge):
2 1/4 cups plus 2 1/2 tablespoons all-purpose flour
scant 1 3/4 cup water at room temp. (70 to 90 degrees f)
2 tablespoons plus 1 teaspoon honey
3/4 teaspoon instant yeast
Flour Mixture and Dough:
2 cups plus 3 tablespoons all-purpose flour
1/4 cup dry milk*
1 teaspoon instant yeast
9 tablespoons unsalted butter, softened
2 1/4 tsp salt
Make the Sponge:
In a mixer bowl or other large bowl, combine the flour, water, honey and yeast. Whisk until very smooth, to incorporate air, about 2 minutes. The sponge will be the consistency of a thick batter, scrape down the sides of the bowl, and cover with plastic wrap.
Make the Flour Mixture and Add to the Sponge:
In a medium bowl, whisk together the flour (reserve 1/4 cup if mixing by hand), dry milk* and yeast. Sprinkle this on top of the sponge and cover tightly with plastic wrap. Allow it to ferment for 1 to 4 hours at room temperature. (During this time, the sponge will bubble through the flour blanket in places: this is fine).
Time note: For the best flavor, allow sponge to ferment 1 hour at room temperature and then refrigerate it for 8-24 hours. Remove from fridge 1 hour before mixing the dough.
Mix the dough:
I used the mixer method
Add butter to the bowl and mix with the dough hook on low speed (#2 on KitchenAid) for 1 minute or until the flour is moistened enough to form a rough dough. Scrape down any bits of dough, Cover the bowl with plastic wrap and allow dough to rest for 20 minutes.
Sprinkle on the salt and knead dough on medium speed (#4 on KitchenAid) for 7-10 minutes. It will not come away from the bowl until the last minute or so of kneading; it will be smooth and shiny and stick to your fingers. With an oiled spatula, scrape down any dough clinging to the sides of the bowl. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in.
Add the salt and butter to the bowl and, with a wooden spoon or with your hand, stir until all the flour is moistened. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved flour as possible to keep the dough from sticking. Use a bench scraper to scrape the dough and gather it together as you knead it. At this point, it will be very sticky. Cover it with an inverted bowl and allow it to rest for 20 minutes. (This resting time will make the dough less sticky and easier to work with).
Knead the dough for another 5 minutes or until it is very smooth and elastic. It should still be tacky enough to cling slightly to your fingers a little. If the dough is still very sticky, however, add some of the remaining reserved flour, or a little extra.
Let the Dough Rise:
Using an oiled spatula or dough scraper, scrape the dough into a 4-quart rising container or bowl, lightly oiled with cooking spray or oil. Push down the dough and lightly oil the surface. Cover container with plastic wrap. Allow dough to rise until doubled, 1 1/2 to 2 hours.
Using an oiled spatula or dough scraper, scrape dough onto a floured counter and press down on it gently to form a rectangle. It will be full of air and resilient. Try to maintain as many air bubbles as possible. Pull out and fold the dough over from all four sides into a tight package and set ii back in the container. Again oil the surface, cover and allow to rise 1-2 hours until doubled.
Shape Dough and Let it Rise:
Turn the dough out onto a lightly floured counter and cut it in half. Shape each piece into a loaf begin by gently pressing the dough into a wide rectangle; the exact size is not important at this point. (A long side of the dough should be facing toward you). Dimple the dough with your fingertips to deflate any large bubbles. Fold over the right side of the dough to a little past the center. Fold over the left side of the dough to overlap it slightly. Press the center overlap section with the side of your hand to seal the dough. Starting at the top end of the dough, roll it over three or four times, until it reaches the bottom edge of the dough: with each roll, press with your thumbs to seal it and at the same time push it away from you slightly to tighten the outer skin. As you roll and press, the dough will become wider. If it is not as long as the pan, place both hands close together on top of the dough and, rolling back and forth, gradually work your way toward the ends, gently stretching the dough. For the most even shape, it is important to keep a tight skin on the surface of the dough and not to tear it. If you want the edges of the loaf to be smooth, tuck the sides under.
Place the loaves in the prepared loaf pans; the dough will be about 1/2-inch from the top of the pans. Cover them with a large container, or cover them loosely with oiled plastic wrap, and allow to rise until the center is about 1 inch above the sides of the pan, 1 1/2 to 2 hours. When the dough is pressed with a fingertip, the depression will very slowly fill in.
Preheat to 350 degrees 45 minutes before baking. Before preheating, have an oven shelf at the lowest level and place a baking stone or a baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven.
Bake The Bread:
Quickly but gently set the pans on the hot baking stone or hot baking sheet. Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door. Bake for 50 minutes or until medium golden brown and a skewer inserted in the middle comes out clean (an instant-read thermometer inserted into the center will read about 210 degrees). Halfway through baking, turn the pans around for even baking.
Remove from oven and let cool on a wire rack.
*If you don't have dry milk here's what you do. Leave the dry milk out of the flour mixture and dough section and in the sponge section replace the scant 1 3/4 cup of water with 1 cup scalded milk (cooled) and 3/4 of water.
I made a few mistakes and my bread turned out well. I misread the dry milk/water/scalded milk directions. I easily fixed it by adding more flour and I know that's why my bread had a different texture and crumb. Oh well, there's always next time.
By the way... I hate golf, all things Kenny G and Enya, suv's and cookie cutter houses are a huge pet peeve of mine. I could care less about my lawn (sorta). Bath and Body works makes you smell like a fruit bowl. Don't like wine, rarely drink coffee, my politics lean left, and while golden retrievers are cute... I like ugly dogs. So I guess you can call me pseudo-white bread. You know that white bread fortified with wheat, you know the bread that's suppose to ease your guilt of feeding your kids something bad. That's me. Just call me Pseudo White Bread.
Posted by krysta at 10:00 AM