Classic White Bread Sallye Food

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.

CLASSIC WHITE BREAD (SALLYE)

Steps:

• 1. In microwave, warm milk to 105º (about 20 seconds). Remove from microwave and whisk oil or melted butter into milk until well blended. CAUTION: DO NOT OVERHEAT MILK. If it is too hot, it will kill the yeast action. If you don't have a thermometer, sprinkle a bit of milk on your inside wrist; it should be just lukewarm. Gently pour into bread machine baking pan. Sift flour, sugar and salt together (Note: You don't have to sift the flour, but I find it makes the bread lighter in texture) Carefully pour over milk and oil mixture. Make sure that all liquid is covered completely by flour
• 2. Make a small depression in middle of flour and pour yeast into it. Close lid and start bread machine in basic cycle. OPTION NOTE: For a lighter textured bread, allow the bread machine to go through the first kneading cycle. Turn machine off and start up from the very beginning again. This will give the dough an extra knead which will result in a lighter bread.
• 3. SECOND OPTION NOTE: If you wish to make yeast rolls, prepare this recipe per instructions EXCEPT set bread machine to dough cycle. When warning "ding" sounds, remove dough from bread machine and turn out onto a clean dry surface. Make balls of dough and place in lightly greased muffin tins and cover with clean porous towl. Balls should not fill the muffin tin cavity over 2/3 full. Set tins in warm dry area and allow to rise until double in size. Place in oven preheated to 350º F and cook for for about 25 minutes (until golden brown). When bread is done, brush with melted butter (option). Do not wrap until bread has cooled. Otherwise it will sweat and become limp. This is a basic recipe. You can add dried herbs or fruits to the flour mixture if you wish. Enjoy

GOLD MEDAL™ CLASSIC WHITE BREAD

Steps:

• In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
• Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
• Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

CLASSIC WHITE BREAD

Steps:

• Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour.
• Beat until smooth.
• Mix in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
• Place in greased bowl; turn greased side up.
• Cover; let rise in warm place until double, about 1 hour (dough is ready if impression remains).
• Punch dough down; divide in half.
• Roll each half into rectangle, 18 x 9 inches.
• Roll up, beginning at short side.
• With side of hand, press each end to seal.
• Fold ends under loaf.
• Place seam side down in greased loaf pan, 9 x 5 x 3 inches (or three 8.5 x 4.5 x 2 inch loaf pans).
• Brush loaves lightly with butter.
• Let rise until double, about 1 hour.
• Heat oven to 425.
• Place loaves on low rack so that top of pans are in center of oven.
• Pans should not touch each other or sides of oven.
• Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
• Remove from pans immediately.
• Brush loaves with soft butter; cool on wire rack.

CLASSIC WHITE BREAD (ABM)

Steps:

• Place ingredients into your bread machine in the order suggested by your manufacturer.
• Operate machine according to manufacturer instructions.
• Recipe can be easily made on regular, normal, rapid, and delayed cycles.
• Make a 1-pound (small) loaf.

CLASSIC WHITE BREAD

Steps:

• Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.