My Allergy Friendly Trusty White Bread recipe makes the most fantastic loaves with a light and fluffy, soft center encased in a golden crust. I have expressed my opinions on breads sold in supermarkets that contain highly processed ingredients and how challenging it can be for a person with food allergies to find a nutritious bread that is also safe. This is the reason I bake my own bread! I also enjoy the entire process and get incredibly excited when I watch my little dough babies grow into beautiful loaves. There is nothing more comforting than the aroma of homemade bread baking in the oven; nothing more satisfying than cutting that first slice. From mixing bowl to fresh baked in under 3 hours, this is one recipe you must try.
Serves: Two 8' x 4" loaves
Ingredients:
2 cups water 110-120°F
3 Tablespoons granulated sugar
1 Tablespoon active quick rise dry yeast
2 Tablespoons allergy free butter substitute, melted
1 egg replacer
1/2 teaspoon lemon juice
6 cups unbleached all-purpose flour
allergy free butter substitute / a neutral oil for greasing
Directions:
Add the water and sugar to the bowl of your electric mixer. Whisk in the yeast and cover the bowl with a baking cloth. This provides a dark environment allowing the yeast to activate. Allow the yeast to activate for 10-15 minutes.
Add the allergy free butter substitute, egg replacer, and lemon juice. Mix on a low speed until everything is incorporated evenly.
Pour 3 cups of flour into the bowl of the mixer and mix until incorporated well.
Pour the last 3 cups of flour into the bowl and kneed with the dough hook attachment for 1-2 minutes or until the dough becomes smooth and elastic (it will begin to peel away from the sides of the mixing bowl).
Grease the inside of a large bowl and turn out the dough to rest in the center of it. Cover the bowl with greased plastic wrap and allow to rise in a warm place for 45 minutes or until doubled in size.
Turn out the dough onto a floured surface, divide into two even sections, and form each dough section into loaves. Grease two 8" x 4" loaf pans and place one loaf into each pan.
Cover each loaf with greased plastic wrap and allow to rise in a warm place for 45 minutes or until the tops of the loaves are around 1 inch above the sides of the loaf pans.
Place the loaves in a preheated oven and bake for 40 minutes at 350°F until the tops of the loaves are golden brown and sound hollow when tapped.
Remove the loaves from the oven as well as from their pans. Let cool completely on a wire baking rack to room temperature before cutting slices.
This bread can easily be stored in the aluminium foil for 1-2 days at best or can be sliced and frozen for later use. I love to make batches of this bread recipe, slice them up, and place them into sealed plastic bags to be frozen for up to 2-3 months at best. I also love to slice the loaves into various thickness, for example, 1/2" slices for sandwiches or 1" - 1 1/2 " slices for french toast.
