WONDERFUL WHITE BREAD
Provided by Tyler Florence
Time 2h40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- In a small saucepan, heat the milk with butter over low heat just until the butter melts. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook. Proof the yeast by adding it to the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 3 minutes until foam appears. This indicates the yeast is active. Turn mixer on low and gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is no longer sticky, about 10 minutes.
- Turn the dough onto the work surface and knead for a minute or so by hand. Knead by folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. The dough is properly kneaded when you can pull it and it stretches without breaking. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stovetop or in another warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen.
- Once the dough is doubled and domed, turn it out onto the counter. The act of turning out the dough naturally deflates the gas, so there is no need to aggressively punch it down. Handle the dough gently, overworking the gluten at this point will produce a dense loaf that is difficult to shape. *To form a loaf, pat the dough into a rectangle, fold the long sides to the middle then fold under the ends. Pinch the seams closed and place in a greased 9 by 5-inch loaf pan, seam side down. Make sure the dough touches all sides of the pan. Cover with plastic wrap and let rise a second time for 20 minutes or until the top of the dough is nearly level with the top of the loaf pan. Preheat oven to 350 degrees F, place a large pan on the bottom rack of the oven. Bring 3 cups water to a boil on the stove. Pour the hot water into the preheated pan to create a steam bath for the bread. This will make a crisp crust.
- Slash dough down the middle of the loaf with a sharp knife to allow the steam to escape during baking. Brush the top with remaining beaten egg white and sprinkle with sesame seeds. Bake the bread for 30 to 40 minutes until crust is golden and internal temperature reads 195 degrees F when checked with an instant read thermometer. The bottom of the loaf should sound hollow when tapped. Immediately remove the bread from the pan and cool completely on a rack.
- * Variation: To make Cinnamon-Raisin Swirl Bread: after the first rise, press the dough out to a rectangle, sprinkle surface with cinnamon and raisins to cover. Roll up like a jellyroll, pinch the seams closed and continue as directed in the recipe.
OLD FASHIONED WHITE BREAD (BREAD MACHINE)
Make and share this Old Fashioned White Bread (Bread Machine) recipe from Food.com.
Provided by ilovechocolate
Categories Yeast Breads
Time 3h45m
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 145.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 10.7, Sodium 329.1, Carbohydrate 23.8, Fiber 0.8, Sugar 1.6, Protein 4.3
DAN'S OLD FASHIONED WHITE BREAD
This is a rich, old-fashioned white bread I've improved on from my grandmother. It is a must to make several batches because this bread just disappears around people.
Provided by Dano_77
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h35m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 11.6 g, Cholesterol 10.1 mg, Fat 3.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 178.8 mg, Sugar 11.4 g
KITTENCAL'S OLD FASHIONED WHITE BREAD
This recipe goes back years and I still make it today, the dough is a pleasure to work with and always produces a soft high delicious loaf of bread --- sometimes it's not the ingredients but the method used, I have been baking bread for long enough to know all the secrets, follow the directions and I think you will be very pleased with this bread! --- Canadian members use all purpose white flour, for U.S. members use white bread flour --- I suggest to make this with a heavy-duty stand mixer but if you do not have one this can be made by hand --- just a tip, to create a perfect rising temperature for yeast bread/buns, just before you start making the recipe turn your stove on to 200 degrees F and leave it on for a couple of minutes then turn it off, you can rise your dough in the oven, works every time, but don't forget to turn the oven off or you will have to rise it at room temperature lol! --- this dough can be used for many different recipes, it makes a wonderful cinnamon-raisin swirl bread --- for pan greasing see my recipe#78579
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h30m
Yield 1 (8x4-inch) bread
Number Of Ingredients 9
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.
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