Heavenly Homemade White Bread with a Hint of Apple Butter
- 1 package of active dry yeast (substituted for fresh yeast)
- 1 tsp diastatic malt (for each loaf)
- All-purpose flour (quantity not specified in the provided text)
- Optional: Apple butter for serving
- 6-quart KitchenAid mixer (or you can mix and knead by hand)
- Baking pans
- Prepare the Dough:
- Mix the substituted dry yeast with warm water according to the yeast's package instructions.
- Add 1 tsp of diastatic malt for each loaf into the flour.
- Combine the yeast mixture and the flour with malt in your 6-quart KitchenAid mixer. You can also do this by hand or adjust the recipe for a smaller mixer.
- Knead the Dough:
- Knead the dough until it reaches a smooth and elastic consistency. This can be done using your KitchenAid mixer or by hand.
- Let the dough rise in a warm, draft-free place. The original text recommends proofing for at least 90 minutes in a 72°F kitchen, but the author suggests extending the proofing time by an additional 30 minutes for better results.
- Once properly proofed, bake the loaves in a preheated oven to the temperature specified in your original recipe. The recipe from the 50-year-old cookbook should have this information.
- After baking, let the loaves cool slightly before slicing.
- Enjoy the magnificent white bread with apple butter, or any other toppings of your choice!
- The author of this recipe highly recommends using diastatic malt for excellent bread baking results. They specifically mention using "Hoosier Farms" brand diastatic malt from Walmart, ordered online.
- The author is a self-taught baker and points out that their loaves were slightly underproofed in the pans, leading to a distinctive line lacking bubbles along the crust. They suggest proofing for a longer period for perfect results in the next bake.