I know – white bread or toast do not have the best reputation. Especially the bread you can buy in a supermarket. Many say it is more or less the worst thing you can buy ;))
I remember white bread in the U.S. – you could easily press one whole package to about 1/5 of it’s original size, cause it is soooo soft and basically just air. German toast is not much better to be honest :P
Anyways – sometimes you want that kind of bread or need it for a recipe – for example for french toast – instead of buying bread for that, you can make it yourself pretty easy. And you know exactly what’s in it. I think that is a very good thing.
This toast bread ended up being used for Torrijas – that is the Spanish version of french toast (if you want the recipe for that, let me know). Of course you can use it also for classic sandwiches like these green sandwiches I made some time ago. Unlike the already cut bread from the store, you have alllll the power to decide how thick you want the bread to be sliced. Even sandwiches deserve good bread ;)
INGREDIENTS / ZUTATEN
0.5 oz. (15g) sugar
0.7 oz. (21g) fresh yeast
4 cups (510g) all-purpose flour
1 1/2 tsp. salt
1 tbsp. oil
1 tsp. molasses
15g Zucker
1/2 Würfel (21g) Hefe
510g Mehl (Type 550)
1 1/2 TL Salz
1 EL Öl
1 TL Melasse/Zuckerrübensirup
DIRECTIONS / ZUBEREITUNG
Add the lukewarm water (100°F/38°C), sugar and the crumbled fresh yeast to large bowl and mix until the yeast has dissolved completely. Cover and let sit for about 5 minutes.
2. Add the flour, salt, oil and molasses to the bowl and knead with the machine for about 5 minutes until you get a nice smooth dough. Take out of the bowl and knead a minute or so with your hands on a floured surface, form a long roll and place in the tin. Press to the bottom, so you get one even layer of dough. Cover with a kitchen towel and let rise for about 2 hours.
3. Place the tin in the cold oven and set the temperature to 390°F (200°C). Bake for about 30 minutes, then take out of the tin and bake another 10-15 minutes on a baking sheet, so ghe bread can get a nice color. Take out of the oven and let cool down completely on a wire rack.
2. Das Mehl, Salz, Öl und die Melasse/Zuckerrübensirup zugeben und alles mit der Küchenmaschine 5 Minuten verkneten lassen, bis ein glatter Teig entsteht. Auf einer bemehlten Fläche noch einmal kurz durchkneten und dann eine lange Rolle formen, in die Form legen und etwas plattdrücken. Mit einem Küchentuch abdecken und gut 2 Stunden gehen lassen.
3. Die Form mit dem Teig in den kalten Ofen stellen und die Temperatur auf 200°C (390°F) einstellen. Das Brot für 30 Minuten backen, dann aus der Form nehmen und noch einmal 10-15 Minuten auf einem Backblech backen, bis das Toastbrot eine schöne Farbe bekommen hat. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy White Toast
- Prep Time: 20
- Cook Time: 45
- Total Time: 180
- Yield: 1 1x
Ingredients
- 1 1/4 cup (300ml) lukewarm water
- 0.5 oz. (15g) sugar
- 0.7 oz. (21g) fresh yeast
- 4 cups (510g) all-purpose flour
- 1 1/2 tsp. salt
- 1 tbsp. oil
- 1 tsp. molasses
Instructions
- Grease a large loaf tin (about 11x5x3inch/28x13x8cm) and dust with flour – set aside.
- Add the lukewarm water (100°F/38°C), sugar and the crumbled fresh yeast to large bowl and mix until the yeast has dissolved completely. Cover and let sit for about 5 minutes.
- Add the flour, salt, oil and molasses to the bowl and knead with the machine for about 5 minutes until you get a nice smooth dough. Take out of the bowl and knead a minute or so with your hands on a floured surface, form a long roll and place in the tin. Press to the bottom, so you get one even layer of dough. Cover with a kitchen towel and let rise for about 2 hours.
- Place the tin in the cold oven and set the temperature to 390°F (200°C). Bake for about 30 minutes, then take out of the tin and bake another 10-15 minutes on a baking sheet, so ghe bread can get a nice color. Take out of the oven and let cool down completely on a wire rack.
Notes
- Enjoy baking!
I know white bread has a rubbish reputation – but sometimes it’s so tasty, it’s all you really want!
This looks like a fabulous loaf recipe.
Yeah – it’s the bad boy of bread :P
The good thing – if you make it yourself, you know exactly what’s in it.
Cheers,
Marc
I don’t buy bread from the store no more but prepare it instead. It’s true, you know what’s inside but also it’s fun to prepare it, with all the combinations of flour, all the shapes you can create and that smell of a freshly baked bread!!
I’m pinning this recipe and I’m gonna prepare it soon!!
All the best,
Khadija
The smell of freshly baked bread is the best! I love it! :)
Cheers,
Marc
Hi Marc,
so I tried your recipe!
Made few changes, using all-purpose and rye flour, and honey instead of molasses but the result was a nice bread.
You can see it here : http://khadijaisinthekitchen.blogspot.ca/2016/04/pain-de-la-semaine-pain-la-farine-de.html
All the best,
Khadija
That bread looks very good! I like the changes! Guess I’m going to try with the rye flour too! :)
Cheers,
Marc