Classic American loaf bread

Having finally worked up the nerve to start using yeast and making breads like the English muffin loaf and multigrain bread, there was a classic that I really wanted to try.  That would be the basic American loaf - or sandwich - bread...otherwise known simply as: white bread.

Nowadays, I'm all about whole wheat breads both for nutritional reasons and because I actually prefer that inherent nuttiness you get with them.  But growing up, it was all about the white bread and it certainly has a special place in my heart.  Sometimes, only a good slice or two of classic old-fashioned white bread will do.  And a piece of buttered white toast is like a taste of childhood; it makes me think of breakfast at the local diner and the stack of very-buttery white toast I used to devour. 

This white sandwich bread recipe from Cook's Illustrated did not disappoint.  It turns out a big loaf of the best kind of fresh, sweet white bread that you might find at a good bakery.  It reminded me of the loaves I buy at Japanese bakeries when I get the chance, and was better than the ones I sometimes pick up at an Asian bakery nearby.  The one thing that always bothered me about the white bread at that bakery was how thin/hallow the bread is.  Once toasted, I could barely butter a slice without ripping it.  No such problem here.  This bread was sturdy enough to be sliced as thin or thick as I liked.

I enjoyed the nice chewiness to the bread, and more importantly...the flavor!  I think it's easy to forget that white bread can actually have great flavor because of the bland options we're used to from the supermarket.  Combined with the lovely sweet aroma, homemade bread is something a girl can get hooked on. 

One thing I was taken aback by was how huge the loaf turned out!  I'm not complaining because I'd much prefer a big, lofty loaf to a squat, flat one but it took me by surprise.  I suppose it was the result of using high-gluten bread flour, without any whole wheat flour in the picture.  When my son and I peeked into the oven, we both thought something had to be wrong.  I half-expected the loaf to collapse but luckily, there were no such problems.

I used bread flour and I've read somewhere that sandwich bread made with it - as opposed to all-purpose - tends to rise higher given the higher amount of gluten.  The recipe called for bread flour but all-purpose can be used as well if not available.  Since I had both flours on hand, I went with the first option.  Next time, I just might use a mix of the two and see how that turns out.

My family and I enjoyed this bread a whole lot.  I've stowed a few of these big slices in the freezer for French toast.  Otherwise, we ate the rest, toasted and slathered with an array of toppings.  

And, of course, it makes a great sandwich!  My son was partial to this grilled cheese and salami one I made for him.