Yummy To The Tummy White Bread

Every now and then I mix things up with our bread and make this instead of my whole wheat bread recipe. This bread is soft, sweet and doesn't stick around for long! Our favorite way to enjoy this bread is making egg salad sandwiches out of it. If your family is a white bread loving family and you've been wanting to start making your own bread, this is a great recipe! To learn more about why I use vital wheat gluten and dough enhancer in my breads, read my Awesome Whole Wheat Bread recipe. In this recipe, if you don't want to invest in those two ingredients, you could replace the all-purpose flour with bread flour and leave out the dough enhancer and vital wheat gluten. Your bread won't turn out as soft and delicious as my original recipe, but it will still be yummy.

Yummy To The Tummy White Bread

2 cups warm water
2/3 cup sugar
1 ½ tablespoons yeast
1 ½ teaspoons salt
¼ cup oil
1 tablespoon dough enhancer
1/3 cup vital wheat gluten
5 – 6 cups all purpose flour

In the bowl of an electric mixer combine the water, sugar and yeast. Let sit until the yeast has proofed, about 10 minutes. Add the remaining ingredients and mix with dough hook attachment until combined. Then let the mixer knead the dough until it is smooth and elastic, about 5 – 7 minutes. Turn dough into a greased bowl and cover with a towel, place the bowl in a warm place and let dough rise to double it's size. After it has risen, punch the dough down and divide into two portions. Form loaves with the dough and place into greased bread pans. Cover with a towel and let rise in a warm place until the dough is about an inch above the pan. Once risen, place the bread into a preheated 350° F oven and bake for 30 minutes. When done baking remove from pans immediately and let cool on a wire rack. Makes 2 loaves.