White Bread By Julia Child Recipe 395

WHITE BREAD BY JULIA CHILD RECIPE - (3.9/5)

Steps:

• Pour 1/2 cup of water into a bowl (preferably that of a stand mixer) and stir in the yeast and sugar. Let sit for 5 minutes, until foamy. Add the rest of the water and about half of the flour. Stir until well blended. Add the rest of the flour, the salt and butter and stir with the dough hook (or by hand) until well combined. Continue to knead (if using a dough hook, run it for about 8 minutes, poking dough down once in awhile) until it's smooth and elastic. If you used the dough hook, turn the dough out onto the countertop and knead a few times by hand to make sure it's evenly smooth. Shape the dough into a ball and put it back into the bowl. Cover with a tea towel and let it sit for 1 to 1 1/2 hours, until it's doubled in size. Butter two 4-x8-inch loaf pans. Punch the dough down and pat each piece into a rectangle that's about 9-x12-inch - or a bit bigger than a standard piece of paper. Starting at a short end, fold it in thirds, like a letter. Place seam side down in the loaf pans, tucking the ends in. Cover with the tea towel again and leave them for an hour, until they puff right up out of the pan. Preheat the oven to 375°F and put the rack in the middle of the oven. Bake for 30-35 minutes, until the loaves are honey brown. Immediately turn the loaves out of their pans and onto a rack to cool.

JULIA CHILD'S WHITE BREAD

Steps:

• Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
• Let sit for 5 minutes until creamy.
• Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
• Mix slowly until blended then add the rest of the flour.
• Increase speed and scrape down the sides til the dough comes together.
• (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.
• Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).
• Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
• Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.
• Butter 2 loaf pans.
• Deflate the dough, cut in half and turn out onto a lightly floured surface.
• Roll out into a 9 x 12-inch rectangle.
• With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
• Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
• Drop in the loaf pan seam side down, and repeat.
• Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.
• Preheat the oven to 375°F and put the rack in the center of the oven.
• Bake for 35-45 minutes til they are honey brown.
• Immediately turn out of pans onto a rack to cool.
• Once almost completely cool, they can be cut.
• Store in a brown paper bag for a day or two.
• Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.

JULIA CHILD'S WHITE SANDWICH BREAD

Steps:

• Pour 1/2 cup of the water into a bowl (preferably that of a stand mixer) and stir in the yeast and sugar. Let sit for 5 minutes, until it dissolves- if you're not sure of its age, make sure it gets foamy. (If the yeast doesn't do anything, toss it out and buy fresh yeast.)
• Add the rest of the water and about half of the flour. Stir until well blended. Add the rest of the flour, the salt and butter and stir with the dough hook (or by hand) until well combined and shaggy. Continue to knead (I let the dough hook go for about 8 minutes, poking it down once in awhile) until it's smooth and elastic. (You could do this by hand, too.) If you used the dough hook, turn the dough out onto the countertop and knead a few times to make sure it's evenly smooth. Doesn't it feel great?
• Shape it into a ball and put it back into the bowl. Cover with a tea towel and let it sit for 1 - 1 1/2 hours, until it's doubled in size.
• Butter two 9x5-inch loaf pans, or line them with parchment. Punch the dough down (love that part!) and pat each piece into a rectangle that's about 9x12 inches - or a bit bigger than a standard piece of paper.
• Starting at a short end, fold it in thirds, like a letter. Place seam side down in the loaf pans, tucking the ends in. Cover with the tea towel again and leave them for an hour, until they puff right up out of the pan. As it rises, preheat the oven to 375°F, with the rack in the middle of the oven.
• If you like, brush the tops of the loaves with milk before baking. Bake for 30-35 minutes, until the loaves are honey brown. Immediately turn the loaves out of their pans and onto a rack to cool.

JULIA CHILD'S PITA BREAD

Steps:

• mix and knead.
• place in greased bowl and let rise double in bulk.
• push down and let rise again.
• roll out dough and cut in half.
• then cut into quarters.
• then cut into thirds.
• shape into flat round shapes and let rest for 20 minutes.
• preheat oven to 550 degrees.
• place to or three on hot stone watch closely.
• as soon as they puff up remiove them from oven and let cool.
• repeat until all are cooked.
• this will only take a few minutes and they will be very lightly browned.
• but if not brown don't worry because they are done.

JULIA CHILD'S HUNGARIAN SHORTBREAD BY CHARLES

Steps:

• The Jam:.
• Place rhubarb, sugar& water in a saucepan.
• Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe).
• Bring to a simmer over low heat, cook stirring often until the rhubarb is soft.
• Cool the jam.
• Shortbread:.
• Whisk the flour, baking powder& salt together, set aside.
• In another bowl beat the butter until it is pale and fluffy.
• Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture.
• With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated.
• Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap.
• Freeze the dough for at least 30 minutes.
• Assembling& Baking:.
• Preheat oven to 350F with rack in center of the oven.
• Remove one ball of dough from the freezer and grate the dough into a 9x12" baking pan (use large hole side of your 4 sided grater).
• Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too.
• Spread with the Rhubard jam (or jam, preserve of your choice).
• Grate the remaining ball of dough on top, pat gently so it is evenly spread.
• Bake for apprx 40 minutes or until it is golden.
• As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack.
• Cut into bars.
• The size& shape is up to you.
• It is nice served with a dab of whipped cream.