Well, muh peeps, it's been a while since I posted a bread. This bad ass baby has the original and creative name of "Soft White Bread"! Here's the recipe
3Tb Powdered Milk Granules
1Tb Vital Wheat Gluten
1 1/2 C. Hot Water
Mix in the stand mixer till it's dough, knead for 10 minutes or so, then let it rest. This needs to rest because the glutens need to relax a lot! I usually wash up whilst it is relaxing because that's about 10 minutes. Then you can finish kneading it. If it's still very elastic-y, then you can let it rest for 5-10 more minutes.
Ferment for an hour or so, then form into a loaf, put in the pan, and proof for another hour or so
Pop into the 350° oven for 30-40 minutes till it's 200°-205° and let cool on a rack until it's...well...cool.
This recipe is my standard with a mod or two (well, exactly two) because I find the powdered milk helps keep it soft as well as keeping it fresher for a little longer.