Sector Bakeries Vaudreuil-Dorion
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Friday : 7:00 - 19:00

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White bread loaf

Difficulty: Hard

2

Servings

30

Preparation (min)

70

Total (min)

Ingredients

  • 15 ml (3 tsp) active dry yeast
  • 600 ml (2 2/3 cups) homogenized 3.25% milk, heated to 36°C (97°F)
  • 212 ml (2 ½ tsp) sea salt
  • 30 ml (2 tbsp) melted butter
  • 750 g (5 1/3 cups) white bread flour + 75 g (1/2 cup) for kneading
  • 30 ml (2 tbsp) butter for the bread pans

NOTE: Weighing the flour is recommended.

Preparation

This homemade bread is a traditional soft, smooth Québécois loaf that melts in your mouth. My brother, Bernard, took a trip down memory lane remembering how the old-time bakers made this bread. This is the result–the bread of our ancestors–a memorable treat for the palate.

 

  • See technique at the following link: Bread Making Steps
  • In a large bowl, dissolve the yeast in the milk. Add salt and melted butter.
  • Slowly incorporate the flour, stirring with a wooden spoon. When the dough becomes difficult to work, continue combining with your hands for approximately 5 minutes until the dough is consistent and smooth (the dough will be soft and sticky).
  • Cover and let rise 30 minutes at room temperature.
  • Knead the dough 20 times, see technique at the following link: Bread Making Steps
  • Cover and let rise 1 ½ hours at room temperature.
  • Place the dough on a floured surface and divide in two. Form an elongated ball with each portion of dough. Place each ball in buttered bread pans.
  • Let rise for 60 minutes away from drafts (the dough should double in size).
  • Place a container of hot water in the oven and preheat to 240°C (450°F).
  • Place pans in oven and bake 10 minutes at 240°C (450°F). Reduce the heat to 200°C (400°F) and bake 25 minutes more until the loaves are golden brown. Do not open the oven during the first 10 minutes.
  • Unmould the loaves and cool on a rack.

Recipe: Josée Fiset & Éric Blais

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