Just Plain White Bread Food

EASY WHITE BREAD

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.

EASY WHITE BREAD

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.

SIMPLE WHITE BREAD

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.

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.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

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.

JUST PLAIN WHITE BREAD

Steps:

• Add yeast to warm milk and let sit for 5 minutes.
• Add Salt Sugar and butter.
• Sift in Flour.
• Knead well and place somewhere warm for first rise with wet towel over top of the bowl (should double in size).
• Knead and separate into two separate pieces.
• Form into shape appropriate loaf pan.
• Spray loaf pan and with your fist punch into loaf pan.
• Set aside for second rise.
• Bake at 350 for 20 - 25 minutes until crust is golden brown.
• Remove from pan and allow to cool.

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.

PLAIN FLOUR BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 900g loaf tin with baking parchment. Put a flat baking sheet in the oven to get really hot.
• Mix the flour, bicarb, salt and sugar in a large bowl until evenly distributed. Make a well in the centre and tip in the yogurt. Bring together to make a slightly sticky dough.
• Lightly dust the dough with extra flour and form into a fat log, around the same size as the tin. Put in the tin. Dip a wooden spoon in flour and make a line along the centre. Top with a small handful of oats or seeds, if you like.
• Bake on the hot baking sheet for 40-45 mins or until golden brown. Leave to cool in the tin then turn out onto a wire rack to cool completely before cutting into slices.

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.

PLAIN WHITE BREAD

Steps:

• Add all ingredients, in order, to bread machine.
• Bake on quick (58 minute) cycle.