Best White Bread
Ingredients:
1 TBSP plus 1 1/2 tsp Active Dry Yeast
2 1/4 c Warm Water (110-115 degrees)
3 TBSP plus 2 tsp Honey
4 TBSP unsalted butter, melted (or 1/4 c Light Olive Oil)
7 c Bread Flour
2 TBSP Sea Salt
Directions:
1. In the bowl of a stand mixer, put 1/2 cup of warm water. Sprinkle yeast on top. Add 2 tsp honey. Whisk until yeast dissolves. Let stand until foamy, about 5 min. Add butter or oil and remaining water & honey. Whisk flour with salt; Add 3 cups to yeast mixture. Mix on low with dough hook attachment until smooth. Add remaining 4 cups of flour, one cup at a time, mixing until dough comes away from the sides of the bowl and forms a smooth, elastic ball, about 7 minutes.
2. Remove the dough from the bowl, shape into a ball. Oil the bowl of the stand mixer. First, place the ball in top down, then flip it over in the bowl, so that the dough is coated in oil; Cover in plastic wrap.
3. Let dough stand in a warm place until doubled in size (about 1 hour). Punch down dough. Divide in half.
4. Shape each half into a boule by folding each side into the bottom middle until the boule is even and smooth. Transfer to a large baking sheet covered in parchment paper. Preheat oven to 450 degrees. Drape the loaves in plastic. Let stand until dough nearly doubles again (about 45 minutes). Reduce oven temperature to 400 degrees. Bake on the middle rack until tops are golden brown, about 35-40 minutes. Transfer to wire racks. Cool completely before slicing.
