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Roger’s White Bread

This bread was developed by Roger Aldrich to be served in the restaurant. He developed all our bread recipes that we still use in the restaurant today. Bread is baked here by our bakers, 8 loaves at a time. Since that was too much, we brought this recipe down to two loaves for you at home.

This is a hearty white bread with a sweet taste. It makes for excellent sandwiches and toast. This recipe does take a bit of time but the results are homemade bread that everyone will goggle up!

Ingredients:
1 tbsp Active Yeast (not instant)
1 tbsp of Polly’s Maple Syrup
1 1/3 Cups Warm Water

1/4 Cup Canola Oil (or melted butter)
1/3 Cup of Polly’s Maple Syrup
1 1/3 Cups Milk (we use 2%)
1 tbsp Salt
1/3 Cup of Cornmeal
6 Cups of White Unbleached All Purpose Flour (we prefer King Arthur brand)

Soften the yeast in the 1 1/3 cups of warm water with 1 tbsp of maple syrup added in. This shouldn’t take too long. It is softened when it is a bit foamy on top and the yeast granules have dissolved.

While the yeast is softening, combine the oil, syrup, milk, salt and cornmeal in a bowl. Add in the softened yeast, and stir to combine. Then add in 6 cups of flour, one at time, stirring or working with your hands to combine them (you can do this with a dough hook and a stand mixer as well).

The dough should form a shaggy ball.

Turn dough out onto a well floured surface and knead the dough until smooth (about 4-5 minutes).
Grease a bowl or container to put the dough in for the first rise. Place the dough in the container, and cover. Leave in a warm spot for about an hour, hour and a half- until doubled in bulk.

Before the first rise.
I use containers with measurements so
that you can tell when it has doubled in bulk.
After the first rise, it will be fluffy and doubled in size.

When risen, gently deflate the dough and turn it out onto a floured surface. Cut the dough with a bench scraper or knife into two equal pieces.

Grease two loaf pans and shape the two pieces into oval round and press into the loaf pans. Cover the loaf pans and let rise again, in a warm area, until they are about 1 inch over the loaf pan. While the bread is going through its second rise, preheat the oven to 400 degrees F.
Loaves before the second rise.
Loaves after the second rise, about 1 inch over the edge of the loaf pan

Gently spray the tops of loaves with water. Bake at 400 for about 30-35 minutes, or until golden brown, rotating the pans halfway through to ensure even cooking. Turn out of the loaf pans and place on a wire rack to cool. Try to resist slicing into them until they are cool. Enjoy!

TIPS:
-To make maple toast, toast this bread, spread with butter, and sprinkle with Polly’s Granulated Sugar, allow to melt and enjoy!