Our Favorite White Bread Food

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.

EXCELLENT WHITE BREAD

Steps:

• In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
• Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
• When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
• Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
• Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
• Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

OUR FAVORITE WHITE BREAD

Steps:

• Using a four-cup measuring cup, heat the milk in the microwave for approximately 2 1/2 minutes on high.
• Add the honey, sugar, salt and 2 Tbsp butter and stir until the butter is melted. Using an instant-read thermometer, cool the milk mixture to between 100 and 110 degrees.
• Add both yeast packages to the warm milk mixture and stir until combined. Let sit for about 10 minutes, or until yeast is foamy.
• Put 5 cups of flour in the mixing bowl of a stand mixer and add the milk mixture. Beat with paddle attachment until well combined, then switch to the dough hook and add the rest of the flour. Continue to mix until combined, then once the dough has formed and pulled away from the sides of the mixer, continue to knead on a medium speed for 6-9 minutes. At this point, the dough should be smooth and supple.
• Place the dough on a very lightly floured counter or board and knead by hand until you feel relaxed. Then form the dough into a smooth ball, place in a large buttered bowl, flip it over so the top of the dough is buttered, cover loosely with a non-terry kitchen towel and let rise for 2-3 hours in a warm place (I use a cold oven with the interior light turned on).
• After rising, remove the dough from the bowl and divide it in half. Using your hands or a rolling pin and working with one piece at a time, roll out each half to a rectangle about 5-6 inches wide and 12-15 inches long (these are very approximate sizes). Starting at the short side of the dough, tightly roll up the dough into a small loaf. Pinch the dough at the seam, and tuck the ends under to make a neat loaf. Place seam-side down in a greased loaf pan and repeat with the second loaf (or make a Cinnamon Raisin loaf as described in the intro to the recipe).
• Cover again with a kitchen towel and let loaves rise about 1 1/2 - 2 hours.
• Preheat the oven to 400 degrees and place the loaves into the oven on the lowest rack. Turn the temperature down to 375 degrees and bake approximately 25 minutes. If the loaves start to get too brown, loosely lay a piece of aluminum foil over the loaves until they are done. Be sure the loaves are brown on the part that is inside the pan.
• As soon as the loaves come out of the oven, brush the tops with a little soft or melted butter, then remove from the pans and cool on a rack. Be sure not to leave them in the pans or they will not have a nice firm crust.
• Serve toasted and your family will never forget it!

FAVORITE WHITE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the egg, shortening, sugar, salt and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes., With a sharp knife, make five shallow diagonal slashes across the top of each loaf. Bake at 400° for 35-40 minutes or until golden brown. Remove from pans to wire racks. Brush with butter.

OUR FAVORITE WHITE BREAD

Steps:

• Add to machine in order listed, choose cycle, crust and push start.