Thursday, August 21, 2008

White's not social commentary, it's just bread!

White Trash Bread...the story is, when the bakery first opened way back in 1993, we took on one wholesale customer... a local restaurant that was also revamping an old space. We made their desserts and developed a bread for them. In the process of finding out what it was they were exactly looking for in a bread,one of them said, "you know, like that trashy white bread you get in Texas." We thought," OK, we get it"...and when he picked it up we told him," Here's your white trash bread!"...and that was it, no judgements or social commentary...just soft, flavorful, slightly chewy white bread...silky in texture and a little bit sweet (just like the Texans we know!). It is by far our most asked for recipe...

White Trash dough

mix together in a measuring cup and 'proof' to test the liveliness of the yeast
2 pkg active dry yeast (1/2 oz)
1 Tablespoon sugar
1 cup very warm water (not hot)

when this bubbles and looks healthy...hopefully in a few minutes, transfer to a mixing bowl.
and add:
1 1/2 cups of warm water
1/2 cup milk-whole fat
1 T olive oil (melted butter would be great, also)
1T Honey
5 cups (1.4 lbs.) unbleached white flour
mix this by hand or in a mixer until it just barely comes together..
.then cover and let rest for 20 minutes or so...this is referred to
as an 'autolyse' and it allows the flour to absorb the moisture without
the salt hampering the process. After time is up, stir in...
1 T salt and another cup (4.5 oz) of flour
the dough will come together into a medium soft dough that
stands up to kneading but is not too firm. Work until silky in texture
and thin bands form when pulling it apart.
Let rise, covered, until double in bulk.
You may now either form it into loaves to rise again and slash and
bake at 350 degrees for about an hour or until internal temp is 195.
OR you can make dinner rolls or bread sticks...
this is also the perfect dough for STICKY BUNS!


Meg said...

I am curious about how you would alter the process to use instant yeast instead of active...?


Carri said...

I think you just use a bit less yeast...or a shorter rising time. I'll get with the 'bread goddess' and get back to you again!

hollyfromhomer said...

I can't believe I didn't know about this site! How did I live without Two Sisters recipes at home!?

I'm trying the White Trash for Easter dinner rolls. Do you usually weigh out all the ingredients, or just the flour? I love my recently-purchased food scale and would like to become comfortable using it for baking.

Novice said...

Just tried making this and second rise fell, phlat, :( What could I have done wrong? Used kitchen aide to knead - did I over-knead? Texture and taste is wonderful.

Anonymous said...

Hi, I have a silly question: Is the 1 T a tablespoon of salt or a teaspoon of salt?

Novice but learning said...

Amounts don't change with the different types of yeast. Measure the same amounts.