{{ :recipes:butter_bread.jpg?direct&200|}}
====== Basic White Bread ======
/* Description */

This is a simple white bread, but it has butter and an egg in it for some extra flavor. 

The recipe is from my Aunt Alice, who used to be a baker at an Italian restaurant in Chicago.  I went out to her home one day and spent the day baking with her.  She had a large commercial Hobart mixer that would hold something like 20 quarts, compared to regular KitchenAid mixers that can hold 6 quarts. We had a lot of fun, and I learned a lot about making bread by feel rather than by measure.  

<WRAP right>{(rater>id=100|name=Basic White Bread|type=rate|headline=off)}</WRAP>
|**Preheat:** 350°|**Yield:** 2 loaves||
|**Prep:** 0:30|**Rise:** 3:00|**Cook:** 0:30|


====== Ingredients ======
  * 2 cups Warm Water
  * 2 TBSP Yeast
  * 1/2 cup Sugar
    * Let proof 10 minutes
  * 1 stick Butter, melted & cooled
    * Stir in
  * 1 Egg
  * ~7 cups Flour
  * 1 TBSP (Heaping) Salt (add last)
    * Knead
  * 2 TBSP Olive Oil
    * Coat dough and bowl
  * Let rise until doubled in bulk
  * Cut in half,roll over until loaf shaped and smooth on top
  * Put in greased loaf pan, let rise until doubled
  * Slash top of dough 3 times
  * 1 Egg, whipped
  * 1/2 eggshell Water
    * Mix together
    * Wash top of loaf
  * Bake 25-30 minutes


====== Notes ======
Smaller KitchenAid mixers suggest a limit of 6 cups flour, so you may need to finish the last of the flour by hand-kneading.


/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/

{{ :recipes:basic_white_bread.jpg?direct&100|}}

{{tag>Recipes Bread/Yeast JMarcos 5★}}
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