White Bread (Variation I)

White Bread (Variation I)
4 1/2 cups unbleached bread flour
1 1/2 teaspoons salt
1/4 cup powdered milk (dry milk solids)
3 1/4 tablespoons sugar
2 teaspoons instant yeast
1 large egg, slightly beaten, at room temperature
3 1/4 tablespoons butter, margarine or shortening, melted or at room temperature
1 1/2 cups plus 1 tablespoon to 1 3/4 cups water, at room temperature
1 egg whisked with 1 teaspoon water until frothy, for egg wash (optional)
Sesame or poppy seeds for garnish (optional)
Mix together the flour salt, powdered milk, sugar and yeast in a 4-quart bowl (or in a bowl of an electric mixer). Pour in the egg, butter and 1 1/2 cups plus 1 tablespoon water and mix with a large metal spoon (or on low speed of the electric mixer with the paddle attachment) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.
Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6-8 minutes. (In the electric mixer, the dough should clear the sides of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpane test (see note) and register 80 degrees. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature.
Remove the fermented dough form the bowl and divide it in half for sandwich loaves. Shape the two pieces into balls. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to rest for about 20 minutes.
Shape the balls into loaves. Lightly oil two 8 1/2-by-4 1/2-inch loaf pans and place the dough in the pans.
Mist the tops of the loaves with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60-90 minutes, or until it nearly doubles in size.
Preheat the oven to 350 degrees. Brush the loaf with the egg wash and garnish with poppy or sesame seeds or score down the center and rub a little vegetable oil into the slit.
Bake the loaves for 35-45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides should also be golden. The internal temperature of the loaves should be close to 190 degrees, and the loaves should sound hollow when thumped on the bottom.
When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving.
Makes two, 1-pound loaves, 16 slices each.
Cook's note: The most reliable method to determine when gluten development is sufficient is called the "windowpane test," sometimes referred to as the membrane test. This is performed by cutting off a small piece of dough from the larger batch and gently stretching, pulling, and turning it to see if it will hold a paper-thin, translucent membrane. If the dough falls apart before it makes this windowpane, continue mixing for another minute or two and test again.
Nutrition values per slice: 92 calories (18 percent from fat), 1.9 g fat (1 g saturated fat), 19.1 g carbohydrates, 0.5 fiber, 2.7 g protein, 11 mg cholesterol, 113 mg sodium.
"The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread"
by Peter Reinhart (2001 10 Speed Press $35)