Mountain Soft White Bread Food

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.

EASY WHITE MOUNTAIN BREAD

Steps:

• Place the flour in the bowl of a stand mixer and add the salt and yeast on opposite sides of the bowl. Stir in each with your finger.
• Add the butter and honey and mix on low speed with the paddle attachment until blended. Pour in half of the water and mix on low speed to form a rough dough. Gradually add more water and mix until all the flour has been picked up from the bowl and a somewhat sticky dough has formed. Depending on the brand of flour you're using and the humidity in the room, you may not need all the water, or you might need a little extra.
• Turn off the mixer and let the dough rest uncovered for 10 minutes. This will help it be less sticky when it's kneaded.
• Switch attachments to the hook and knead for 5-8 minutes on medium-low speed until the dough is smooth and cleans the sides of the bowl. If it's too sticky and doesn't clean the sides of the bowl, add extra bread flour just a spoonful at a time until it cleans the bowl.
• The dough should also pass the windowpane test. Stretch a piece between your hands to form a windowpane. It should be translucent without breaking; if not, knead for a minute longer and check again.
• Shape the dough into a ball, put it back in the mixing bowl, and cover tightly with plastic wrap. Let it prove until at least doubled in size, about 1 to 1 1/2 hours. Alternatively, place it in the fridge to rise overnight (8-12 hours), and continue with the recipe as written the next day.
• Turn out the dough onto a clean, lightly floured work surface and punch it down all over to force out the pockets of gas in the dough.
• Shape it into a rough circle, then fold the edges into the center and pinch them together tightly to seal. Turn the loaf over so the seam is underneath, and let it rest for 5 minutes. Turn the loaf over, flatten slightly, and fold the edges into the middle as you did before, pinching the seam to seal. Turn the loaf seam-side down, cup your hands around the loaf, and turn it in a circle to shape it into a taut, circular loaf.
• Place the loaf seam side up inside a floured banneton (a cane basket specifically made for proving bread) and cover with a linen cloth or tea towel. Use a greased and generously floured bowl if you don't own a banneton.
• Let it rise for 45 minutes to 1 hour, depending upon the temperature of the room. The dough is ready to be baked when it springs back when gently pressed with a fingertip.
• About 20 minutes before the dough is fully proved, preheat the oven to 450 F and put a large pizza stone in the oven to preheat. If you don't own a pizza stone, use two baking sheets stacked on top of each other instead.
• Scatter some semolina flour or corn grits onto a pizza peel or cake lifter. Turn the risen loaf onto the peel and gently massage some extra flour onto the top of the loaf. Don't worry if the loaf deflates a little; it will rise back in the oven. Score the loaf in a shallow cross or decorative pattern with a lame. (Don't own a lame? Use a very sharp serrated knife.)
• Immediately slide the loaf onto the hot pizza stone. Bake the loaf for 10 minutes at 450 F, then lower the temperature to 425 F without opening the oven door and bake for another 20 minutes. The loaf should be a rich brown and have an internal temperature of 200 F.
• Let the loaf cool completely on a wire rack before slicing and serving, approximately 1 hour.

MOUNTAIN SOFT WHITE BREAD

Steps:

• 1. Add all ingredients to the pan in the order according to the manual (liquids first, then dry ingredients, then yeast).
• 2. Select "Basic Setting" (Setting 1) but do not allow the Process to go all the way to "Bake". I turn off the machine and remove the dough after the "Rise 2" cycle is complete (dough will be easier to handle if you let it complete "Rise 2").
• OR.
• Use Bread Machine "Home Made" Setting (Setting #11) if you have it and are comfortable using it.
• The Process times are:.
• "Knead 1" - 10 minutes.
• "Rise 1" - 25 minutes.
• "Knead 2" - 15 minutes.
• "Rise 2" - 35 minutes.
• "Rise 3" - 0 minutes.
• "Bake" - 0 minutes.
• Let Machine finish first four Processes ONLY.
• Turn off the machine and remove the dough after the "Rise 2" cycle is complete (dough will be easier to handle if you let it complete "Rise 2").
• 3. Put dough in bread pan. Cover with cloth. Let rise for about another hour, or until dough is about 1 inch above pan.
• 4. Preheat oven to 350 degrees. Put pan in center of oven. Turn oven temp down to 300 degrees. Bake 30 minutes. Let cool on rack for about 15 minutes. Then remove from pan and serve warm with butter or thoroughly cool on rack.

LEBANESE MOUNTAIN BREAD

Steps:

• Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
• Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil.
• Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight.
• Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
• Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
• Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple.

EXTREMELY SOFT WHITE BREAD (BREAD MACHINE)

Steps:

• Put your hot water, yeast and sugar in your bread machine. Let stand 6-12 minutes depending on the temp of your water. Your yeast will foam.
• Add remaining ingredients.
• Use rapid or basic white cycles.
• Or bake for 25 minute @ 350.

SOFTEST EVER BREAD MACHINE BREAD

Steps:

• Place the water, sugar and yeast in the pan of the bread machine.
• Let the yeast dissolve and foam for 10 minutes.
• Add the oil, flour and salt to the yeast.
• Select Basic or White Bread setting, and press Start.
• You can also use the dough cycle of your bread maker and then place in a greased loaf pan; punch down and let rise again and then bake at 350 for 25-30 minutes or until done.