SIMPLE WHITE BREAD
You will want to double or triple this recipe so you can have freshly baked bread every day!
Provided by Amanda Rettke-iambaker.net
Categories Side Dish
Time 12h50m
Number Of Ingredients 6
Steps:
- In a measuring cup, combine the sugar and yeast to 1 cup of lukewarm water, stirring until combined. Set aside.
- In a medium bowl, mix together the flour and salt.
- Pour the yeast mixture into the bowl and combine all the ingredients.
- Sprinkle 1-2 tablespoons of flour onto your work surface and knead the dough for a few minutes, or until smooth and elastic.
- Store the dough in a sealable plastic bag that has been drizzled in olive oil, making sure the dough is completely covered in the oil. Keep the dough in the refrigerator overnight.
- WHEN YOU ARE READY* to bake the bread, remove the dough from the refrigerator. Leave the dough in the plastic zipped bag,and let it come to room temperature (about an hour). *This can sit in your fridge for SEVERAL days!!
- Prepare a loaf pan with nonstick spray.
- Sprinkle 1-2 tablespoons of flour on your work surface, take the dough out of the bag, and knead and fold the dough for about 1 minute.
- Form a log with the dough that will fit in your prepared loaf pan. Cover the pan with the plastic bag and let it rise until is has at least doubled in size (about 2 hours).
- Meanwhile, preheat the oven to 350°F.
- After the dough has risen, remove the plastic covering and slash the top of the dough with a sharp knife.
- Bake for 35-40 minutes at 350°F, or until the internal temperature is 190-210°F. Let it cool completely before slicing.
Nutrition Facts : Calories 177 kcal, ServingSize 1 serving
EASY WHITE BREAD
The best easy white bread recipe that delivers soft, fluffy and absolutely delicious bread every time. 5 ingredients and minimal prep are all that's needed.
Provided by Alida Ryder
Categories Bread
Time 2h25m
Number Of Ingredients 6
Steps:
- Whisk water, sugar and yeast together. Allow to stand for 10 minutes until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt.
- With the mixer running, add the water and allow to knead in.
- Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth.
- Knead for another minuted until the dough comes away from the sides of the bowl.
- If the dough is still very sticky, add more flour and knead in.
- The dough should be smooth and soft and only a slight bit sticky.
- Cover with plastic or a damp tea towel and allow to rise for 1 hour.
- Once the dough has proofed, press it into rectangle on a lightly floured surface. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
- Covere again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
- Place in the oven and allow to bake for 30-45 minutes until golden brown and risen. Once baked the bread will sound hollow when tapped on the bottom.
- Remove, brush with a little butter and allow to cool before slicing.
Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 367 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
EASY WHITE BREAD
A great recipe for an electric breadmaker - or do it the traditional way
Provided by Good Food team
Categories Side dish
Time 2h50m
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
- Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
- Tip onto a lightly floured work surface and knead for around 10 mins.
- Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
- Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
- Place it on the baking parchment to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7.
- Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Nutrition Facts : Calories 204 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
SIMPLE WHITE BREAD
The recipe, and my instructions are adapted from a videorecording that a new baker might find helpful. " Perfect bread, how to conquer bread making." by Betsy Oppenneer, The Breadworks, 1990, Norwich,
Provided by Bill Hilbrich
Categories Yeast Breads
Time 1h45m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Mix the water, yeast, and sugar together in a small bowl.
- Add the salt to 5 1/2 cups of the flour in a large bowl.
- Set the other cup of flour aside. Mix the liquid and the dry together and then add the oil.
- Mix until it comes away from the sides of the bowl, sprinkle some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
- Keep adding more flour and keep kneading.
- Push forward, fold over, push forward, fold over.
- I do this one handed because I have to, but it works.
- Put a little oil in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Cover, let stand for about one hour in a warm place. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle. Roll it up, tuck in the ends and place in a very well lubricated ( I use crisco) glass baking dish.
- Repeat with the other half, and then cover with a cloth and let it rise again for about 45 minutes.
- Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
- The bread is done when an instant read thermometer reads 190 (f).
THE SATURDAY WHITE BREAD
This yeast bread recipe from Ken Forkish is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.
Provided by Ken Forkish
Categories Bread Bake Peanut Free Fat Free Soy Free Dairy Free Tree Nut Free Vegetarian Vegan
Number Of Ingredients 4
Steps:
- Autolyse: Combine the 1,000 grams of flour with the 720 grams of 90°F to 95°F (32°C to 35°C) water in a 12-quart round tub or similar container. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes.
- Mix: Sprinkle the 21 grams of salt and the 4 grams (1 level teaspoon) of yeast evenly over the top of the dough. Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you. (It's fine to rewet your hand three or four times while you mix.)
- Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed.
- Use the pincer method to fully integrate the ingredients. Make five or six pincer cuts across the entire mass of dough. Then fold the dough over itself a few times. Repeat, alternately cutting and folding until all of the ingredients are fully integrated and the dough has some tension in it. Let the dough rest for a few minutes, then fold for another 30 seconds or until the dough tightens up. The whole process should take about 5 minutes. The target dough temperature at the end of the mix is 77°F to 78°F (25°C to 26°C). If the final mix temperature is cooler, don't worry, it will just take longer to fully rise (in this case tripling in size). If you have a warm spot where the dough can rise, that will help make up for the cooler dough temperature. If your dough is warmer, the dough will triple in size sooner. (The next time you make the recipe, you can adjust the final mix temperature by using warmer or cooler water.) Cover the tub and let the dough rise.
- Fold: This dough needs two folds. It's easiest to apply the folds during the first 1½ hours after mixing the dough. Apply the first fold about 10 minutes after mixing and the second fold during the next hour (when you see the dough spread out in the tub, it's ready for the second fold). If need be, it's okay to fold later; just be sure to leave it alone for the last hour of rising.
- To fold the dough, dip your active hand in the container of warm water to wet it so the dough doesn't stick to you. With your moistened hand, reach underneath the dough and pull about one-quarter of it out and up to stretch it until you feel resistance, then fold it over the top to the other side of the dough. Repeat four or five times, working around the dough until the dough has tightened into a ball. Grab the entire ball and invert it so the seam side, where all of the folds have come together, faces down. This helps the folds hold their position. The top should be smooth.
- When the dough relaxes a bit and flattens repeat the process for the second fold. When the dough is triple its original volume, about 5 hours after mixing, it's ready to be divided.
- Divide: Moderately flour a work surface about 2 feet wide. Flour your hands and sprinkle a bit of flour around the edges of the tub. Tip the tub slightly and gently work your floured free hand beneath the dough to loosen it from the bottom of the tub. Gently ease the dough out onto the work surface without pulling or tearing it.
- With floured hands, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the area in the middle, where you'll cut the dough, with a bit of flour. Cut the dough into 2 equal-size pieces with a dough knife or plastic dough scraper.
- Shape: Dust 2 proofing baskets with flour. Shape each piece of dough into a medium-tight ball. Place each seam side down in its proofing basket.
- Proof: Lightly flour the tops of the loaves. Set them side by side and cover with a kitchen towel, or place each basket in a non-perforated plastic bag.
- Plan on baking the loaves about 1¼ hours after they are shaped, assuming a room temperature of about 70°F (21°C). If your kitchen is warmer, they will be optimally proofed in about 1 hour. Use the finger-dent test to determine when they are perfectly proofed and ready to bake, being sure to check the loaves after 1 hour: Poke the rising loaf with a floured finger, making an indentation about ½ inch deep. If it springs back immediately, the loaf needs more proofing time. If the indentation springs back slowly and incompletely, the loaf is fully proofed and ready to bake. With this bread, 15 minutes can make the difference between being perfectly proofed and collapsing a bit.
- Preheat: At least 45 minutes prior to baking, put a rack in the middle of the oven and put 2 Dutch ovens on the rack with their lids on. Preheat the oven to 475°F (245°C). If you only have 1 Dutch oven, put the second loaf into the refrigerator about 20 minutes before baking the first loaf and bake the loaves sequentially, giving the Dutch oven a 5-minute reheat after removing the first loaf. Alternatively, you can keep the second loaf in the refrigerator overnight, in its proofing basket inside a non-perforated plastic bag, and bake it early the next morning; if you do this, put the second loaf in the refrigerator immediately after shaping.
- Bake: For the next step, please be careful not to let your hands, fingers, or forearms touch the extremely hot Dutch oven.
- Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising-the seam side. Use oven mitts to remove the preheated Dutch oven from the oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Use mitts to replace the lid, then put the Dutch oven in the oven. Maintain the temperature at 475°F (245°C).
- Bake for 30 minutes, then carefully remove the lid and bake for about 20 more minutes, until at least medium dark brown all around the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot.
- Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack or set the loaf on its side so air can circulate around it. Let the loaf rest for at least 20 minutes before slicing.
SIMPLE WHITE BREAD
Make and share this Simple White Bread recipe from Food.com.
Provided by Sails
Categories Yeast Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Place everyting into the machine in the order listed.
- Follow your machine's instructions for basic bread.
NO-SALT WHITE BREAD
Very simple white bread recipe for breadmaker (if you're clever you can adapt for oven!) Whole wheat flour could be substituted. This is originally a medieval Tuscan recipe, created by peasants who couldn't afford the high taxes on salt. Perfect for those of us on low-sodium diets!
Provided by JennyMidget
Categories Breads
Time 3h5m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and sugar, dissolve sugar.
- Add yeast to sugar water.
- Put flour, yeast mixture and olive oil into breadmaker.
- Start the breadmaker, with a plain or French loaf setting on your machine.
- When ingredients are almost completely combined (about 5 minutes in), add egg white.
- Allow breadmaker to complete baking.
SIMPLE GLUTEN-FREE WHITE BREAD FOR BREAD MACHINES
A basic white bread recipe without the gluten. Easily made in your bread machine! Xanthan gum and the exotic flours are usually easily found in your local health food store.
Provided by jeannie_lefebvre
Categories Yeast Breads
Time 1h10m
Yield 1 to 11/2 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
- Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
- When bread is finished, let cool for 10 to 15 minutes before removing from pan.
Nutrition Facts : Calories 233.7, Fat 7, SaturatedFat 1.4, Cholesterol 47.7, Sodium 248, Carbohydrate 36.4, Fiber 1.2, Sugar 5.8, Protein 6.3
FELIX'S SIMPLE WHITE BREAD
This is a simple white bread, which I have after a long time trying different recipes I have ended creating my own, I feel it is simple, and yes I have used tips from other bakers, but I can assure you that this is trully mine, try it, you'll love it. Remember to follow my instructions, and you won't go wrong.
Provided by felsan
Categories European
Time 3h50m
Yield 1 Loaf, 5-7 serving(s)
Number Of Ingredients 5
Steps:
- Add flour into a bowl, then add the yeast on one side of the flour, and the salt on the other side, then add the oil and water, now you stir to mix all ingredients, and when all the ingredients are incorporated, you place the dough onto a lightly oiled hard surface and knead for approximately 10 minutes, then place the dough into a clean well oiled bowl and cover with cling film, and leave to double for about an hour, then place dough on hard surface and knead for 5 minutes and place in a bread tin and leave to rest for 30 minutes, now make a slash longwise on the top of the loaf with a sharp knife, then bake in a pre-heated oven at 200C for 20 to 25 minutes.
Nutrition Facts : Calories 416.3, Fat 6.5, SaturatedFat 0.9, Sodium 469.7, Carbohydrate 76.9, Fiber 3.1, Sugar 0.3, Protein 10.9
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