I used the 2 cups of flour called for (recipe split in half for one loaf, and flour lessened to original before the change), plus just another 1/4 C to get it just un-sticky enough to handle, turn a few times and get into the oily bowl for rise. (*just made another loaf of this bread and had to sub 1/4 C gluten flour, turned out not as white, but great) I did the oven trick for rise that someone shared. (*this time for warmth I set the dough to proof on my running dryer in the laundry room). Well, this turned out to be the most perfect loaf of sandwich bread- very soft, yet with this gluteny durability I've been after. (*my 2nd loaf even better than first- was running out of flour, so BARELY made the recipe, and resulting dough was BARELY handlable. But it was just workable, and didn't take much working prior to first proof, and not much at 2nd. When I got it out of pan after cooking, I thought it was liquid inside it was so soft, but it was not! It turned out my best cooked loaf- no raw spots and not too dense in the least. Light and strong. I did not use bread flour, but unbleached AP, again. One thing>> I will use much less sugar next time....it is too sweet for what I want.(I used half the sugar called for this time, and it was much better for us, not tangibly sweet). I really appreciate finding this posted recipe for white bread- it's a great one. SIMPLE- you're likely to have the ingredients on hand. Also added egg wash and poppy seed this time. Yum.
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I used the 2 cups of flour called for (recipe split in half for one loaf, and flour lessened...