Sunday, June 12, 2011
Fluffy, super-soft and slightly sweet. This Wonderbread clone is perfect for grilled cheese sandwiches or toasted with butter and jam.It must be a nostalgia thing, but every now and I again I love a slice of white Wonderbread despite all the wonderful artisnal breads I have been exposed to and the fancy breads I have baked in my own kitchen.Wonderbread White Bread CloneMakes 1 loaf2 1/2 teaspoons active dry yeast 1 1/4 cup warm water (110 degrees F) 1 tablespoon white sugar 3 tbsp melted cooled butter 4 cups all-purpose flour 1/4 cup instant potato flakes 1/4 cup powdered milk 2 teaspoons salt 1/4 cup white sugar 2 tablespoons butter for brushing the top 1. Whisk together the yeast, 1/4 cup warm water and sugar in the bowl of a stand mixer with the dough hook attachment. Allow to sit for 15 mins. Stir in melted butter. 2. In a separate bowl combine the flour, potato flakes, powdered milk, salt and 1/4 cup sugar. Add this mixture to the yeast mixture using dough hook. Add more flour if needed. Dough should clear the sides of the bowl but stick to the bottom. Try not to add too much flour. 3. Knead dough by hand a few times and place in greased bowl, covered, to rise for 1 hour or until doubled in size. After rising, gently deflate and turn out onto a floured surface to knead and shape into a loaf (roll it out into a rectangle and roll it up starting at the short end). Place the roll in a buttered 9x5 inch loaf pan. Cover loosely with a tea towel and let rise until approximately 1-2" above the rim of the pan, 30-40 mins. Brush top with melted butter. 4. Preheat oven to 350 degrees F. 15 mins before rising is complete. Bake for 30-45 minutes or until thermometer reads 190.