Dans Old Fashioned White Bread Food

DAN'S OLD FASHIONED WHITE BREAD

Steps:

• Pour milk in a heatproof bowl, and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C), about 15 seconds. Mix in the sugar and honey, and stir to dissolve. Mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes.
• Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture, and mix on slow speed with a mixing paddle until thoroughly combined, about 1 minute; dough will be very wet. Add the butter, and mix in the remaining 2 cups of bread flour, or as needed, until the dough begins to gather itself into a ball. Change the fitting from the mixing paddle to a dough hook, and machine-knead the dough until smooth and springy, about 4 minutes.
• Transfer the dough onto a well-floured work surface, and knead until you see the surface of the dough begin to break during folding and kneading. Roll dough into a ball, and place into a lightly floured large bowl. Cover the bowl with a kitchen towel, and set into a warm place to rise until doubled, about 1 hour.
• Spray 2 9x5-inch loaf pans with cooking spray.
• Punch down the dough, remove to the floured surface, and knead for 2 more minutes; cut the dough in half with a sharp knife. Form the dough into logs, adding more flour if necessary, and place the loaves into the sprayed pans. Cover the pans with a kitchen towel, and place into a warm place to rise until doubled, about 1 more hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the bread loaves into the preheated oven, and turn the heat down to 350 degrees F (175 degrees C). Bake until the tops are golden brown and the loaves make a hollow sound when thumped, about 25 minutes. Cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks. Cover the loaves with a kitchen towel as they cool.

EASY WHITE SANDWICH BREAD

Steps:

• Add the water, yeast and honey to the bowl of your stand mixer and mix with a fork just until the yeast is moistened and the honey is dissolved.
• Let sit for about 4-5 minutes.
• Add the flour to the bowl of the stand mixer on top of the water and yeast mixture and then add the salt.
• Turn the mixer on low speed and mix until a soft dough forms.
• Continue mixing on medium-low speed and let the mixer knead the dough for about 4 minutes. The dough should have formed a soft ball and the sides of the bow should be clean. Only if the dough is too wet and sticking to the side of the bowl, add a tablespoon or two more flour as it kneads.
• Shape the dough with your hands into a ball and place it back into the bowl (oil the bowl, if you wish). Cover the bowl with plastic wrap and let rise for 60 minutes in a warm, draft-free place.
• Grease 2 loaf pans with butter or a high-quality non-stick baking spray.
• After the dough rises, punch it down and turn it out onto a floured work surface and divide it in half.
• Roll each piece of dough into a ball with your hands, eventually shaping it into an oblong round shape.
• Place each piece of dough into one of the greased loaf pans and cover the pans with a clean kitchen towel.
• Let them rise again in a warm, draft-free place for about 20 minutes.
• Preheat your oven to 400 degrees Fahrenheit.
• Whisk together the egg and water to make the egg wash (if using).
• Brush the egg wash over the tops of the loaves and bake at 400 degrees Fahrenheit for about 25-35 minutes until the tops of the loaves are a deep golden brown colour.
• After baking, remove from the pans and place the loaves on a wire rack to cool completely.
• Slice after the loaves have cooled completely to room temperature and use to make your favourite sandwiches or serve alongside soups or stews.

OLD FASHIONED WHITE BREAD FAST2EAT

Steps:

• Attach the kneading blade to the Bread Maker pan.
• Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual - mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
• Carefully insert the bread pan into Bread Maker and gently close the lid.
• Select "Basic" bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (1.5LB) and Press the Start button.
• It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
• Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
• Use non-stick Spatula to gently loosen the sides of the bread from the pan.
• Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
• Cool for about 10-15 minutes before slicing.
• To make perfect slices every time use a Bread Slicer with an Electric Knife.

OLD FASHIONED WHITE BREAD (BREAD MACHINE)

Steps:

• Grease pan of bread maker with 1 tsp butter.
• Heat liquids to about 100 deg F (about one min in microwave), then add to bread maker pan.
• Mix flour, sugar, and salt and add to pan, then level the ingredients in the pan.
• Divide the butter into four equal parts and put it in the corners of the pan.
• Make a well in the middle of the pan and add the yeast.
• Bake on the Basic cycle, 320 deg F. Remove bread promptly once it is done.

KITTENCAL'S OLD FASHIONED WHITE BREAD

Steps:

• Fit a heavy-duty stand mixer with kneader blade.
• In a small saucepan scald 1/2 cup milk with 2 tablespoons sugar and 2 teaspoons salt until very warm stirring with a spoon until no sugar or salt granules remain; set aside until luke-warm (for faster cooling place in the fridge for about 15-20 minutes on your top fridge shelf).
• Place 4 cups white flour and 3 tablespoons shortening (or lard) in the stainless steel mixing bowl along with the warm milk mixture; cover bowl with a towel to keep the milk warm.
• In a cup mix together 1-1/4 cups warm water with 2 teaspoons sugar, mix with a spoon until the sugar is dissolved; add in 1 tablespoon plus 1/2 teaspoon dry yeast, stir with a spoon for about 15 seconds.
• Place a towel over the cup and proof for about 8-10 minutes or until foamy.
• Place the water/yeast mixture in the bowl.
• Start mixing/kneading add in more flour as needed to create a soft smooth dough (about 8 minutes).
• Remove the dough to a very lightly floured surface; cover with a clean tea towel and let rest for about 5-8 minutes.
• Gather up the dough and shape into a ball, then place in a large well greased bowl.
• Cover with plastic wrap and let rise in a warm place for about 1 hour (I use my oven!).
• Punch down the dough and place on a surface.
• Using hands (not a rolling pin) flatten to a 10 x 14-inch rectangle (trust me this dough will shape beautifully, no need for a rolling pin!).
• Roll the dough up tightly then seal the long seam.
• Using a knife slice off the dough ends just enough to fit into your 8x4-inch pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns or discard the dough).
• Place in a dark metal 8 x 4-inch bread pan.
• Cover and let rise in a warm place for about 30-40 minutes or until doubled.
• Bake in a 375 degree oven for about 25 minutes, or until golden brown.