Basic White Bread

Within the last few months I have baked (and posted) several types of breads and bread based recipes (garlic buns, stuffed buns, braided bread, dinner rolls, pizzas, flat breads like naan etc) and each time around I have expressed my love for Mr. Yeast. The basic white bread however had been my nemesis. I had tried it a couple of times before and it turned out okay but the perfectionist in me was never satisfied. They bread looked okay and tasted good but I knew something was missing. Texturally it was not quite there as the professionally made ones.
Bread baking for me is almost therapeutic. The kneading is the best part (if you are mad at someone, this is the best way to calm yourself down. Yes, it works every time for me... lol). To be able to get out a loaf of delicious bread from a few ingredients is a wonder - not to mention the smell of fresh baked bread that fills the house. The excitement to see the dough rise and then finally cut into it and see how perfect it came out... aah it is almost a high for me (I know I know this is probably the hundredth time I am writing this)... but its true :)

Anyway, so I got this packet of wheat gluten the other day from the grocery store. I got it with the intention of using it in my next attempt at the white bread. It was sitting in my pantry for a little while now waiting on me to gather enough courage to give the bread another shot. Yesterday was that day.
I wanted to do the basic version, no fuss and without the bread machine and as you probably figured out by now from all the self tooting, it turned out great (here I go again). If it is any proof, when my three year old saw it, she showed up with her jar of nutella and asked for a sandwich (the white sliced bread is the only form she calls 'bread'). It was almost philosophical to be able to have done it. Let me tell you, you can bake all those different kinds of bread, but you ain't done it till you've baked the basic white.

Here's the details

All Purpose Flour/Maida .............. 2 Cups

1. Combine the flour, gluten and salt in a  large bowl, mix well. Keep aside.
2. In another bowl, add the lukewarm milk, mix the yeast and sugar. Keep aside for 5 minutes.
3. Make a well in the center of the flour mixture and add the yeast mix and water, mix. Pour over the warm melted butter and mix till the dough comes together. If the dough appears to be stiff, add more water into the dough with your hands just one tablespoon at a time. Knead for 8-10 minutes until it begins to feel smooth and oh-so-silky (apply oil on your, palms it helps in kneading). Apply oil on the dough and keep it in a large bowl. Cover with a damp kitchen towel and keep in a warm place to rise (I put it under my kitchen counter light and it works for me).
4. Grease a 5x8" loaf pan

Notes:
 1. You can find  vital wheat gluten in most grocery stores, like Walmart supercentre and Whole Foods Market here in the US. I used the Hodgson Mill brand.
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Hearth n' Soul