We had a really fun bread making night with some friends in my Relief Society. This was one that my friend Jill brought that was really tasty. It was a nice- kind of spongy- texture and a good flavor. I thought I would share the recipe Jill passed on. I'm sure sure how to convert all the grams- so good luck with that. :)
Jill's White Pan Bread
Active dry yeast: 9g
Water (warm) 1: 35g
Water 2: 265g
Bread flour: 500g
Powdered milk: 25g
Total weight: 891g
Mix water 1 and yeast and set aside.
Measure all ingredients out and then mix together with yeast.
Mix for 10 minutes on lowest setting. (mix on a number 2 for kitchen aids)
Place dough in a bowl and cover with plastic wrap.
Let dough proof for 1½ at 80°F
Dough should double in size.
Kneed ten times and them separate dough into four loaves each weighing about 220g
Bake at 400°F until golden brown.
While baking, place a tray of ice cubes under the area where the bread is cooking.