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Remote Camp Homemade White Bread


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Member since 2015

Serves 144 slices | Prep Time 90 | Cook Time 25

Ingredients

3 liters of warm water, (110F/45C)
400 g white sugar
110 g active dry yeast
55 g salt
355 ml vegetable oil
4.9 kg bread flour or all purpose flour
110 g butter, for brushing over loaves after baking


1. Gather your equipment. You will need a 20 Qt or larger mixer with a dough hook attachment, a 500 ml or larger measuring cup, a scale, 12 bread loaf pans, 2 sheet pans, a cooling rack, a bench knife, a very sharp pairing knife, a pastry brush, a large clean and unused plastic bag and some cooking spray. Don't forget your soap bucket and sanitizer bucket plus rags for each because we are going to clean as we go.


2. Heat your water to 100-110f or 40-45C and place it in the mixing bowl. Mix in the sugar well then sprinkle the yeast on top. Try to make sure you get all the yeast dissolved and not stuck on the sides.


3. Let the yeast activate for at least 10 minutes. Please don't rush this step. Most times i leave it for 15-20 minutes and go do another task then come back.


4. Add in the salt, oil and about 1 kg of the flour then mix on speed 1 (or lowest speed) for about 1-2 minutes with the dough hook attachment.


5. Once the flour is incorporated, add the rest of the flour in stages, about 1 kg at a time and mix on speed 1 (or lowest speed) until mixed in well for each addition. This may take 6 to 7 minutes to incorporate the flour in total.


6. Mix the dough on speed 2 (or medium speed) for 8 minutes. Take this time spray your bread pans, set aside some flour for the table and make space for the dough.


7. Once the dough has mixed, flour the table and place the dough on the table. Knead it about 4 times and shape into a ball. Flour the table underneath the dough and spray the top with cooking spray. Place the plastic on top and let rise until doubled in size. (Times vary so watch it carefully)


8. Now with the dough doubled in size, grab the scale and begin cutting 300 gram pieces of dough. I usually get 24 (300g pieces) that makes 12 loaves and anything left over i divide up and add small chunks. Once divided up, knead each piece into ball and place 2 in every prepared loaf pan.


9. Cover all 12 loaves with a light mist of cooking spray and cover with plastic and let double in size again. Clean up table, wash equipment and dishes. Turn on the oven and preset to 350f.


10. Take off plastic cover once doubled and make one small slash into each "bun" (2 per loaf) to prevent large air bubbles. Bake immediately at 350f for 20-25 minutes until light brown and each loaf sounds hollow when knocked on .


11. Once baked, take them out of the oven and safely remove each loaf onto the cooling rack. Brush them all over with butter and let completely cool.


12. Slice 12-14 thick slices in each loaf, place in bread bag or wrap tightly in plastic wrap. Keeps for 2 days or freezes well for 3 months.


Pairs Well With


Notes

When i started working in remote camps, i noticed many people enjoyed slices of freshly made bread. I've tried many different recipes and received feedback from them all. This recipe got the most rave reviews and is so easy to make. I make about a dozen 2-bun loaves out of it. I continue to use it 2-3 times a week. It also makes great dinner rolls! All measurements are metric. Liquid is measured by volume and dry is measured by weight on a scale.

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