Texas Toasting Bread
This loaf is a standard size. It’s the slices that are remarkably huge. Cut pieces 1 1⁄2 to 2 inches thick for Texas-sized toast.
Serves: 10Hands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Easy
- 1 cup warm water
- 1 tsp. granulated sugar
- 1 Tbsp. active dry yeast (about 2 packages)
- 1 cup evaporated milk
- 2 Tbsp. canola oil
- 5 cups bread flour
- 1⁄2 tsp. kosher salt
- In a large bowl, combine water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add evaporated milk, oil, and 1 cup flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8 minutes. Place in an extra-large mixing bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until tripled in volume, about 1 hour.
- Coat a 9-by-5-inches loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface, shape into an oblong loaf, and place into prepared pan, seam-side down. Set aside to proof for 30 minutes. Preheat oven to 350°F.
- Dust the top of the risen dough lightly with flour, then bake until golden brown and hollow sounding, about 40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack. When completely cool, cut into 2-inch slices.