This recipe is a variation of a recipe I picked up while working at Market Table Bistro. I’ve made this dough somewhere close to 500 times and the recipe is tried and true.
By definition, this bread fits into the category of enriched breads which means that it contains moderate amounts of fats, sugars, eggs or dairy. Enriched breads are great because they use the addition of ingredients such as butter, milk, olive oil, bacon fat, etc. to add flavor to your breads. The fats also help to moisten the dough as it bakes and yields a tender and soft bread.
This recipe is perfect for so many things. You can shape them into mini rolls and brush them with butter and sea salt and serve them as dinner rolls. You can bake loaves and use it for sandwiches. You can use it for French Toast. You can sweeten it up with sugar and honey and fry it as fried bread.
Heck, you can even roll it out, stuff it with mozzarella and pepperoni and make pepperoni rolls! The possibilities really are limitless and having a recipe like this in your arsenal will not only make you a better baker/cook but it will allow you to open your mind and start developing your own line of “Family Secret Recipes” that get passed down from generation to generation.
Here's what you need:
Lots of ovens nowadays have a bread proofing setting but in case you don't we recommend the “boiling a pot of water and putting it in the oven” (while turned off) method. Just make sure you are watching the temperature and make sure the bread is growing!
Cheers and eat well!
A classic homemade white bread recipe that yields the best tender and soft white bread that can be eaten on its own, shaped into mini rolls or made into French Toast.
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