Basic White Bread 1 12 Lb Loaf Food

ONE LOAF WHITE BREAD

Steps:

• Mix the butter, sugar, and salt into the warm water.
• Stir in 1 tablespoon flour and the yeast (Can use 1 Tablespoon yeast in place of the packet).
• Wait 5 minutes; if yeast does not bubble buy new yeast.
• Put flour in a large bowl; stir in yeast mix.
• Stir thoroughly; turn onto a floured board and knead.
• Knead in as much of the flour as possible to make a satiny dough; if dough is sticky add more flour a tablespoon at a time.
• Put dough in a greased bowl and turn to coat.
• Cover with a clean damp towel and let rise til double.
• Punch down; shape into loaf and put in greased loaf pan.
• Let rise.
• Bake at 375 for 50 minutes or until bottom sounds hollow when thumped.
• Can also be shaped into 12 dinner rolls or 8 hamburger buns.
• Bake for less time if using these shapes.

BASIC WHITE BREAD 1 1/2 LB LOAF

Steps:

• 1. Place the water into the bread machine pan.
• 2. Add sugar and oil to water and stir to dissolve sugar. Add yeast to the water and stir to dissolve.
• 3. Allow the yeast to foam for 10 minutes.
• 4. Mix together flour and salt and add to bread machine pan.
• 5. Select the dough cycle and press start and allow to complete full cycle including first rise.
• 6. Always check your dough mid way through the kneading cycle and adjust with either water or flour for proper consistency. The dough will sometimes have to be adjusted due to humidity, temperature, and variations in flour.
• 7. Spray an 8 ½" x 4 ½" bread pan with cooking spray.
• When dough cycle is complete transfer dough to lightly floured surface and gently deflate.
• Knead 6 or 8 times, turning 90 degrees each time.
• Shape the dough into an 8" log.
• Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with parchment paper or lightly greased plastic wrap, and allow the bread to rise for 45 to 60 minutes or until ripe. Dough is ready to bake when your index finger pressed into the dough up to first joint leaves a mark that rebounds slowly. It will rise pretty high using a 4 1/2" x 8 1/2" pan. Towards the end of the rise, preheat your oven to 350°F.
• Brush with half the melted butter. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf).
• Remove the bread from the oven. Brush with remaining melted butter. Remove from pan and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.

TRADITIONAL WHITE BREAD

Steps:

• In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

SIMPLE WHITE BREAD

Steps:

• In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, oil, sugar, salt, and 3 cups of flour; beat with an electric mixer on medium speed for 3 minutes, or until smooth. Stir in enough remaining flour to form a soft dough.
• Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease surface. Cover the bowl with a damp cloth. Let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down, and divide in half. Shape into loaves. Place in two greased 9 X 5 x 3 inch loaf pans. Grease the tops of the loaves, and cover with a damp cloth. Let rise until doubled, about 1 hour.
• Bake at 375 degrees F (190 degrees C) for 35 minutes, or until golden brown. Remove bread from pans to cool on wire racks. Brush with melted butter or margarine.

CLASSIC WHITE LOAF

Steps:

• Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
• Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

WHITE BREAD 1 1/2 LB BREAD MACHINE LOAF

Steps:

• Place ingredients in bread machine in the order listed.
• Run it on standard loaf setting.
• Butter crust right out of machine.

BASIC WHITE BREAD

Steps:

• In a large bowl, sprinkle yeast over warm milk.
• Stir in until well blended.
• Add sugar, salt and oil.
• Add flour about 2 cups at a time, blending until a soft dough forms. Turn out onto a floured surface and knead until smooth, about 10 minutes.
• Cover and let rise for 30 minutes.
• Divide dough into 3 equal parts and form into loaves. Place each loaf in a greased bread pan.
• Cover and let rise another 30 minutes. Bake in a 400 degree oven about 30 minutes.
• Remove from oven.
• Turn loaves out onto cooling racks and brush with melted butter to keep crust soft.

SCANDINAVIAN BEER BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients into bread machine pan in the order suggested by the manufacturer.
• Process in basic/white bread or whole wheat cycle: medium/normal crust setting.
• Timed-bake feature can be used.
• Remove baked bread from pan and cool on wire rack.
• To make Crisp Bread Slices: Cool bread at least 2 hours.
• Thinly slice.
• Remove crusts and cut into squares or triangles.
• Or use cookie cutters to cut out holiday shapes.
• To crisp, place slices on baking sheets.
• Brush lightly with melted butter.
• Bake at 375ºF for 5 to 10 minutes or until lightly browned.
• Remove to wire racks to cool.
• Serve with fruit- or herb-flavored cream cheese or thinly sliced meats and cheeses.