Today would be Julia Child's 100th birthday! To celebrate, I decided to try her white sandwich bread recipe. I have used many different bread recipes in my day but Julia Child's is, in my opinion, the best. The dough is very easy to work with and rises beautifully and the consistency the bread is spot on. I have finally ended my search for the perfect homemade white bread! Thank you again, Julia, for another fantastic recipe!
Yields 2 loaves
- 2 1/2 c warm water, divided
- 1 tbsp active dry yeast
- 1 tbsp white sugar
- 7 c all-purpose flour, divided
- 2 tsp salt
- 1/2 c butter, softened
Add 1/2 c of the warm water, yeast and sugar in a large bowl. Allow the mixture to sit for 5 minutes. If the mixture does not become foamy, the yeast is not good. Add the rest of the warm water and 3 1/2 c of the flour. Stir until well blended. Add the remaining flour, salt and butter and mix with your hands (or dough hook) until well combined and shaggy.
Over a lightly floured surface, knead the dough with your hands until it becomes smooth and elastic. Form the dough into a ball and place it back in the bowl.
Butter two 4" x 8" bread pans. Punch down the dough and divide it in half. Pat down and shape each half into a 9" x 12" rectangle, about the size of a sheet of paper. Starting at the short end, fold the dough into thirds, as you would fold a letter to be placed in an envelope.
Place the dough seam-side down in the prepared bread pans. Cover and allow the dough to rise for 1 hour longer.
Preheat the oven to 375 degrees. Place the bread pans in the middle rack of the oven. Bake for 30 to 35 minutes, or until the bread is a warm honey color. Immediately turn the loaves out onto a wire rack to cool.
Once the bread is completely cooled, slice and serve.