Chef John’s White Bread – Food Wishes

Chef John’s White Bread – Food Wishes

July 23, 2019 100 By William Morgan


hello this is chef john from food wishes
comma with white bread that’s right i’m
very excited to show you what i think is
a pretty close approximation to the
white bread most of us grew up eating at
least if you’re my age that is okay for
lots of our younger viewers they may
have only seen white bread in reruns of
old television shows but anyway well I
usually do eat the nice healthy whole
grain stuff like 95 percent of the time
a few times a year I do like to make a
loaf of this just to remind myself what
I’m missing so with that let’s go ahead
and get started and we’ll begin by
pouring some warm milk into a mixing
bowl and then on top of that we will
sprinkle one package of dry active yeast
and then we’ll just let that sit for
like ten or fifteen minutes to get a
little bit of a head start and you’re
really not going to notice that much
happening although you might see a few
small bubbles forming and then what
we’ll do after about ten or fifteen it’s
continued on by adding one large beaten
egg as well as a little touch of white
sugar a little bit of white vinegar and
a little bit of baking soda now baking
powder baking soda we will also need a
little bit of salt as well as a couple
shakes of cayenne which we don’t need
but we want and then we will finish up
with some all-purpose flour and a few
tablespoons are very soft
room-temperature butter that we’ve cut
into a few smaller pieces and that’s it
we’ll go ahead and grab a dough hook and
head to the mixer where we’re gonna
start kneading this dough on low speed
and I say knead the dough this is really
gonna be more of a batters you’ll see
all right one of the secrets to this
loaf of white bread is a very very wet
dough so we’ll go ahead and start this
on the lowest speed and as soon as
everything kind of comes together and
looks like this we’ll turn it up one
notch at which point we’re going to give
it about three or four minutes or until
we have a very smooth very elastic and
as you can see extremely wet and soft
dough and then because this dough is so
wet and sticky we’re not going to be
able to knead this on the table like we
usually do so all that we’re gonna do is
sort of clean up the sides with a
spatula
at which point we’re gonna cover it and
let it rise for about an hour and a half
to two hours or until it doubles in size
now sometimes that only takes like an
hour but when you don’t includes things
like butter and eggs sometimes the
rising takes a little longer but anyway
this is what mine look like about two
hours later and fair warning it’s gonna
be really sticky so don’t do this okay
usually we deflate it with our hand but
not this time
here we’re actually gonna use a buttered
spatula to scrape this right into our
loaf pan which by the ways you might be
able to see has also been generously
buttered and we will go ahead and
transfer all that dough in and no this
is not slow motion this dough is in no
hurry to go anywhere but eventually
after what seems like a really really
long time we’ll get all that transferred
into our pan at which point we’ll use
our spatula to sort of spread that out
and distribute it as evenly as possible
and then what we’ll do once that’s been
accomplished is go ahead and sprinkle
some flour over the top which is done
simply by holding a couple tablespoons
in your hand which you then shake which
lets the flour gently escape between
your fingers so we’ll go ahead and dust
the top at which point we’ll give that a
little gentle pressing just to sort of
flatten and smooth that top surface the
best we can okay usually when we need in
shape a loaf we sort of roll it over so
it has a nice smooth even skin on top
but we can’t really do that here so
we’ll have to settle with a little
pressing which as you’ll see works out
just fine and then once that set what
we’re gonna do for the next thirty
minutes
is absolutely nothing we are just gonna
let that rise in the loaf pan and as you
can see roughly thirty minutes later my
need risen all the way to the top and
then what we’re gonna want to do besides
making sure our oven is preheated let’s
go ahead and take a sharp knife or razor
an attempt to slice the middle of this
loaf which is not going to be easy since
this is so soft and sticky so I’m
actually going to slice this a few times
in both directions just to sort of
somehow open up the center of this loaf
and even though that is certainly not a
clean cut we’ve still created a weak
point so as our bread Rises in the oven
it’s going to stretch and pull apart
from the center out whereas if we didn’t
do those cuts they might stretch and
rupture in a place that’s not as
aesthetically pleasing and then speaking
of appearances
before this goes in the oven we’re gonna
brush the entire surface with melted
butter and a good amount of it whoops I
just popped a little bubble that’s okay
don’t worry like almost everything
involving dough once it bakes it always
looks amazing
and by the way some bakers like to use
an egg wash here or some even use milk
so if you prefer those instead go ahead
I mean you are after all the vanilla ice
I’m making sure the top looks nice but
as far as taste and appearance goes I do
like the butter and that’s it once the
tops been brushed that is ready to
transfer into the center of a 350 degree
oven for about 30 minutes or so or until
it’s baked to a beautiful golden-brown
and hopefully looking something like
this and then very important as soon as
this comes out while it’s still piping
hot we want to brush it once more with
melted butter which is not only of
course going to taste good but it’s also
gonna give that top crust the soft
supple texture we expect with a classic
white bread and then what we’ll do once
that’s been brushed is let it cool in
this pan for exactly 10 minutes before
carefully removing it to Iraq where we
will let it cool completely not almost
cool all the way down to room temp okay
if you want warm bread just toast it but
if you slice this open piping hot a lot
of moisture is gonna escape and your
bread can dry out so I went ahead and
let mine cool for at least an hour
before I went ahead and sliced in and as
usual I was extremely happy with what I
saw all right while these bubbles might
be slightly larger then we might
remember from that white bread of our
childhood the taste and more importantly
texture are gonna be remarkably similar
all right we’re talking very light airy
and tender and again the secret was that
very very wet almost horrible dough oh
and if you’re wondering which specific
childhood bread I’m referring to well I
can’t give brand names so you’ll just
have to wonder but anyway I went ahead
and cut a couple more nicer looking
pieces and I spread on some butter so I
could go in for the official taste and
all of a sudden just like that I was
seven years old again and it’s not like
I have anything against whole-wheat
bread but sometimes I just don’t want
the vitamins and nutrients and fiber to
get in the way
for a change
enjoy a piece of bread that’s barely
there and as good as that plain buttered
piece was this next piece that I toasted
and then buttered before spooning on
some jam was even more incredible
all right there’s butter toast and jam
and then there’s homemade white bread
butter toast and jam which is like an
entirely different thing altogether and
because the flavor is so neutral and the
texture borderline non-existent that’s
what makes it so great for things like
sandwiches in particular for example
this California club which is why even
though I live in the land of the
whole-grain artisan loaf I do like to
take the occasional flight back to white
and I’m thinking you might just want to
take a trip as well which is why I
really do hope you give this a try soon
so head over to food wishes calm for all
the ingredient amounts of Morpho as
usual and as always enjoy
you