Carl Jensen’s white bread recipe

Carl Jensen’s white bread recipe
Recipe Number: 1653
Contributor: Sallymorocco

Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy

Ingredients:

Active dry yeast 1 ¾ teaspoon
Warm water ¼ cup
Granulated sugar 1 Tablespoon
Whole milk ½ cup
Water ½ cup
Unsalted butter 1 tablespoon
(melted)
Salt 1 ¼ teaspoon

Bread flour 2 ¼ to 2 ¾ cups

Glaze for top
Egg 1
Water 1 teaspoon

Cooking Instructions:

Bake on center rack.
Bake at 425 F for 15 minutes, then at 350 F for 20 to 25 minutes.
Place a roasting pan on bottom of oven and fill with hot water.

In a cup, combine yeast, warm water and sugar, set aside.
In a small saucepan, combine milk, ½ cup water, butter and salt, and set over low heat until about 120 F.
Pour warm liquid in stand mixer bowl. Stir in 2 cups of flour and yeast mixture and beat hard. It will be sticky. Slowly add 1/4 cup flour at a time until it looks stretchy. Remove from bowl and place on floured counter. Knead by hand until dough looks smooth and satiny and is no longer sticky. Form dough into a ball and place in an oiled bowl and cover.

Let rise two times. After the second rise, coat your loaf pan with no-stick vegetable spray. (Loaf pan should be 9 inches by 5 inches by 3 inches.) Take dough and flatten to an 8-inch by11-inch rectangle. From the small end (8-inch end) roll up. Pinch seams and ends to seal. Let rise by 1/3 and then brush top with glaze and bake.

First rise approximately 45 to 50 minutes at 80 F to 85F.
Second rise approximately 40 to 45 minutes.
Third rise approximately 15 minutes.

Additional Comments:

This recipe appeared in the 2013 Newcomer's Guide of "The Flume."
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