Loblaws White Bread

You might check Bob's Red Mill. He has hundreds of bread flours. He might have what you're looking for or a substitute.

Reread my recipe and it is all messed up will post the right one. Sorry if anyone attempted this one. terry r.

I typed the other one in all wrong.

This is a very good soft white bread.



Amish White bread

Ingredients

1 cups warm water (110 degrees F/45 degrees C)
1/3 cup white sugar
2-1/4 teaspoons active dry yeast (that is the amount in a yeast packet)
3/4 teaspoons salt
2 TBSP vegetable oil
3 cups bread flour



Directions

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes. Shape into loaf, and place into well oiled 9×5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes.


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Steve I've never heard of the bread, but there's a forum called the fresh loaf and I'll bet some of them might be able to help you.

We also had a LoBlaws. I thought they were named that because they originated in Lower Blawnox, (near Pittsburgh). I don't remember their bread. Growing up near Pittsburgh, we all had Field Trips to the Braun's Bakery, (and Heinz's). The bakery aromas were intoxicating! They made Braun's Town Talk bread. When I was a kid, you were lucky to get it. Only the poor kids had homemade bread! Commercial whole wheat bread was like cardboard. Now, I never buy that white bread-love to bake homemade. Maybe you're memories of the bread smell were linked to some other good experience?