Country Style White Bread Food

COUNTRY WHITE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

COUNTRY WHITE BREAD

Steps:

• Dissolve yeast in water in large bowl. (I usually add a pinch of sugar and wait for the yeast to foam but the original recipe didn't call for this step.).
• Add next 4 ingredients and 3 cups flour; beat until smooth.
• Stir in remaining flour.
• Knead 6-8 minutes.
• Let rise in greased bowl until double.
• Divide into 3 loaves; let raise again.
• Bake at 375°F for 25-30 minutes.

COUNTRY-STYLE WHITE BREAD

Steps:

• Make the starter:.
• Using the starter ingredients listed above, combine water and yeast in medium bowl. Stir to dissolve yeast. Add flour and stir until thoroughly mixed. Cover with a cloth and let rest at room temperature for 30 minutes before using in the dough.
• Make the dough:.
• Using the dough ingredients listed above, combine the water, honey, and yeast in the bowl of a heavy duty stand mixer. Stir to mix thoroughly. Add shortening, flour, salt, and starter. Mix ingredients on low speed, with the mixer, until the dough is smooth and elastic (this usually takes me about 8 - 10 minutes). To test it for elasticity, I pinch off a piece of dough, and stretch it between both thumbs and my fingers into a square. If the center stretches and becomes thin (like a windowpane) it's perfect. If the dough breaks easily instead of stretching, it's not ready yet. When ready, remove dough from mixing bowl.
• Divide the dough into two halves. Form each into a smooth ball. (You can wrap and freeze one of the loaves at this point.) Place the dough on the counter, or in a proofing basket, and cover with a warm, damp cloth. Rest at room temperature for 30 minutes.
• Preheat oven to 400ºF. Form the dough into a loaf shape (free form or use a loaf pan), and cover with a warm, damp cloth. Let rest another 30 minutes.
• Baking the bread:.
• Score the loaf (loaves) with a sharp knife. Spritz with some water and place in the pre-heated oven (if making a free form loaf, place on a preheated baking stone). Bake for 30 - 40 minutes, or until the crust is golden brown, and the temperature in the middle of the loaf is about 195ºF. I use a digital probe thermometer to test the temperature.
• Remove the bread from the oven and from the pan (if using one). Let cool about 30 minutes.

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.

COUNTRY WHITE BREAD

Steps:

• Mix together water, buttermilk and oil.
• Add 1 1/2 cups of flour and mix with a wooden spoon till smooth.
• Add sugar and eggs stir together till smooth.
• Mix in the salt.
• Then stir in yeast.
• Allow to sit uncovered for 15 minutes. Then add flour a 1/2 cup at a time. Stir till it becomes to hard to mix. Place some flour onto the counter and continue to slowly add remaining flour till the dough is just a little bit sticky (note you may not need all the flour).
• Knead the dough for 8-10 minutes till smooth and elastic (stand mixer 5-6 minutes with a dough hook). Place dough into a lightly oiled bowl.
• Spray the top of the dough with an oil spray. Cover bowl with plastic wrap and set aside in a warm place for about 1 hour.
• Pour out onto a lightly floured surface. Cut dough in half and degas the dough.
• Shape dough into 2 rectangles the length of a 5x9 loaf pan. Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough. Pinch the seam closed with your fingers.
• Place into two greased 5x9 loaf pans. Cover with plastic wrap and allow to rise till double in bulk about 45-60 minutes.
• After the dough has proofed, make egg wash and brush the tops of the loaves. Wait 5 minutes then brush again.
• Bake in a 375 degree oven for 30-35 minutes. If you place a thermometer into the center of the loaf it should register between 180 degrees or when you tap the bottom of the loaf it sounds hollow.
• Remove from pans and cool on a wire rack.

COUNTRY WHITE BREAD

Steps:

• Stir milk powder and hot water together till well mixed.
• Add cold water and now it should be cool enough for yeast, add yeast.
• Then add sugar, salt, shortening, and potatoes one at a time.
• Add flour 2 cups at a time till you get a soft but not sticky dough (you may not need all the flour).
• Mix well or knead for about 5 minutes or till elastic.
• Place in a bowl that has been lightly sprayed with pan spray and cover with a towel and let rise 1-1/2 hrs or till doubled.
• Punch down let rise 1 hours.
• Punch down and divide into 4 loaves or bread bowls or whatever.
• Place in greased pans or on a greased cookie sheet.
• Let rise 1/2 hr and bakein 325 oven for 30 min or till bottom sounds hollow when thumped.
• For raisin bread add 1 cup of raisins mixed with 1-2 t cinnamon per loaf, it makes great toast! My mother always "plumped" the raisins by soaking them or boiling them for a few minutes first.

COUNTRY WHITE BREAD

Steps:

• Crack the 3 large eggs in one bowl and then put the other 3 egg yolks in another bowl (my way of coming to room temp quickly). Spray a large 8 quart bowl with vegetable spray. Set bowl aside.
• Warm the milk with shortening and the butter in small saucepan. Pour the hot milk mixture into a large bowl (kitchen aid bowl) and add the salt and ½ cups sugar or honey. Let the mixture cool to lukewarm.
• In a small bowl, dissolve the yeast in the warm water with a pinch of sugar and allow it to become bubbly, about 3 minutes. Meanwhile, stir the whole eggs and egg yolks into the milk mixture, then add the dissolved yeast.
• Stir in the bread flour, 1 ½ cups at a time, then add the all-purpose flour, to create a somewhat stiff and shaggy mass that is no longer easier stirred.
• Use a sturdy rubber spatula to scrape the mass out onto a floured surface and knead it until you've created a dough that's smooth and elastic, adding only as much additional flour as needed to keep the dough from sticking.
• Place the dough in the greased bowl and spray the top lightly with vegetable spray. Cover the bowl with greased plastic and a kitchen clean towel. Let the dough rise in a warm draft free spot for 2 hours.
• Uncover the dough and punch it down with several swift swats with the back of your hand. Turn the dough over in the bowl and knead it gently to redistribute the yeast, Re-cover the bowl and let the dough rise again until very light and billowy, 1 ¼ hours.
• To shape, rise and bake the loaves, first spray three 9 x 5 inch loaf pans and set them aside.
• Turn the risen dough out onto a lightly floured surface and knead it gently and briefly. Using a pastry scraper, divide the dough into 3 equal portions and cover them while working with one at a time.
• Toll one piece into a 8 x 10 inch rectangle, with one short end close to you. Starting at the short end that is farthest from you, roll the dough snugly toward you. After each revolution, use the fingertips on your working hand to press down and connect the interior wall of the roll to the bottom of the dough. When you reach the bottom, pinch the last inch of dough onto the roll so it adheres. Working with one end at a time, press each coiled spiral of dough in towards the center of the of the log. Pinch the top and bottom outer rims of dough together, elongating this part slightly, and attach it to the bottom seam, rounding off and sealing each end.
• Lay the loaf seam side down in a prepared loaf pan and use your hands to gently plump and correct shape. Cover the loaf with a clean kitchen towel and repeat this procedure with the remaining dough. Let the dough rise for 45 minutes in a draft free spot.
• Twenty minutes before the end of the rise, preheat oven to 400 if using metal pans, 375 if using glass. Just before placing the loaves in the ovens, brush the tops with melted butter. Bake the loaves in the middle of the oven, with 1 ½ inches between them, for 30 to 35 minutes, covering loosely with aluminum foil for the last 10 minutes.
• Remove the loaves from the oven and turn them out of their pans onto wire racks. Give the bottom of each loaf a good tap on the bottom, which should sound hollow. If not, put them back into the oven (on a shallow baking sheet) for a few more minutes.
• When done, remove the loaves from the oven and, for the softest crust, brush the tops with more melted butter. Let the loaves cool on wire racks before slicing.
• *The dough can be made two days ahead of baking. After the first punch down, cover the bowl securely with the original greased plastic wrap and then with aluminum foil. Before shaping, let the dough sit out of refrigeration until it comes to room temperature (which can take 4 hours). Shape, rise and bake as directed.
• *To freeze these loaves, don't apply the last application of butter after baking, which tends to create a shriveled look in frozen breads. When fully cool, warp the loaf in a double layer of aluminum foil, then slip the loaf inside a large heavy duty freezer bag and freeze up to one month.