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Maia's favorite White (ish) bread takes 40 minutes to prepare.

Maia's favorite White (ish) bread takes 40 minutes to cook.

Maia's favorite White (ish) bread makes 54 servings.

The ingredients for Maia's favorite White (ish) bread are:

1. King Arthur all-purpose flour 1.5cups 

2. KA white whole wheat flour 2.5 cups
3. Hi Maize resistant starch 1 cup
4. Potato flakes 1 cup
5. Diastatic malt powder 2.25 tsp
6. KA Bakers Special Dry Milk .5 cup
7. instant yeast 1 Tablespoon
8. Canola oil 2 Tablespoons
9. agave nectar 2 Tablespoons 

10. warm milk 2 cups
11. warm water 2 cups 

12. KA bread flour 3 to 4 cups
13. salt 4.5 teaspoons

Here is how you make Maia's favorite White (ish) bread:

Mixing and fermentationIn a very large bowl, stir together the first 7 ingredients. Make a small well in the middle of the flour mixture and pour in the canola oil, agave nectar and then the milk and water.Mix well, then continue to stir vigorously, slowly adding 1 cup of the bread flour at a time, until you have a soft, slightly sticky dough; this should take several minutes.

Turn the dough out onto a floured surface and knead for about 6 or 7 minutes, adding more flour as necessary to keep the dough from sticking to your hands or the work surface.Place the mixing bowl over the dough, and let it rest for 20 minutes. This rest period is called the autolyse.


Remove the bowl, flatten out the dough with your hands, and sprinkle about half of the salt over it. Begin kneading the salt into the dough. After a few turns, sprinkle on the rest of the salt and continue to knead for 5 to 7 minutes, until the salt is completely incorporated and the dough is soft and smooth.
Bulk ferment until doubled, about 2 hours. Ideally, the dough should also be between 70°F and 75°F when you start the ferment. It's fine if your dough is cooler; it'll just take longer to rise and will end up even tastier. When the dough is ready to be shaped, you should be able to push a floured finger deep into it and leave an indentation that doesn't spring back. Shaping and final rise (proof)
Turn the risen dough out onto a lightly floured work surface, flattening gently with your hands to break up any large air bubbles. Divide the dough into three equal pieces.
Shape the dough into loaves and dust the tops with flour. Place loaves seam side down in greased loaf pans. Cover the loaves with a damp tea towel and let them rise for 90 minutes. When you lightly poke the dough with a floured finger it should spring back just a little.

Bake at 375° for 35 minutes or until internal temperature of 205 F. The loaves are golden brown and the bottoms sound hollow if tapped. Remove immediately from pans and let cool on a wire rack. Try to wait at least 40 minutes before cutting into a loaf. HA! Store at room temperature or freeze in zipper freezer bags. Make sure loaves are completely cooled before sealing in bags.Makes 3 loaves 18 slices eachNumber of Servings: 54Recipe submitted by SparkPeople user MAIA447.

The nutritional information for Maia's favorite White (ish) bread is:

• Servings Per Recipe: 54
• Amount Per Serving
• Calories: 74.5

• Total Fat: 0.8 g
• Cholesterol: 0.8 mg
• Sodium: 195.9 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 1.1 g
• Protein: 2.7 g