Perfect White Bread Mix In A Jar Food

SIMPLE WHITE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup of water. Add the remaining water, dry milk, oil, sugar, salt and 3 cups of flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and 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 the dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 35 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with butter.

PERFECT WHITE BREAD

Steps:

• In a small saucepan, heat milk until it bubbles. Remove from heat and add the sugar, salt and shortening. Cool to lukewarm. While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy.
• Combine cooled milk mixture with yeast and water in a large mixing bowl. Stir in 2 cups of the flour, then add the remaining flour, 1/2 cup at a time, to make a moderately stiff dough. Knead on a lightly floured surface for 8 to 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat the dough. Cover the bowl with a damp towel and let rise in a warm place until the dough has doubled in volume (about 1 1/4 hours).
• Lightly grease two 9x5 inch loaf pans. Punch down the dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover and let rest 10 minutes. Shape dough into 2 loaves and place in pans; let rise until doubled (about 1 hour). Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven for 35 minutes or until the top is golden and the loaf sounds hollow when tapped on the bottom.

PERFECT WHITE BREAD MIX IN A JAR

Steps:

• 1. Using a large spoon, transfer flour into a one quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you fill jar to make flour fit in jar. Place salt and sugar in a small zip baggie and set with un-opened yeast packet on top of flour mixture, and screw lid onto jar.
• 2. Plan to store this mix in a cool, dry place.
• 3. Use scissors to cut a 9 inch circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach the following directions:
• 4. The Perfect White Bread Add to make bread: 1 1/4 cups Milk, 1% low fat -- scalded 1 1/2 tablespoons Vegetable Shortening Remove Salt/Sugar & Yeast packets from jar and set aside. In a small saucepan, scald 1 1/4 cups Milk, then add 1 1/2 Tbsp. Vegetable Shortening, and contents of Salt/Sugar packet. Set aside until warm (105 - 110 degrees F). Sprinkle yeast onto warm mixture and stir to dissolve. Add 2 cups of flour from jar to mixture and mix with electric beaters until smooth (about 2 minutes), scraping bowl often. Let rise, covered for 45 minutes in a warm place. Gradually add one cup of flour from jar to batter, mixing to make a soft dough. Turn onto a floured surface and using the remaining flour from the jar, mix in as needed to keep dough from sticking, and knead for 12 - 15 minutes. Place in a lightly greased bowl, then turn over to grease the top. Cover, and let rise in a warm place for 20 minutes. Knead in bowl 20 times, then turn over and knead for 2 minutes. Let rise 20 minutes again. Repeat same kneading process one more time, then turn onto a floured surface and let raise for 20 more minutes. Shape dough into a loaf and place into a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Let rise until double (45 minutes). Bake at 350 degrees F for 45 - 50 minutes or until loaf sounds hollow when tapped. Cool out of pan on a cooling rack.

(BREAD MACHINE) 2 LB. TRADITIONAL WHITE BREAD

Steps:

• Measure and add liquid ingredients to the baking pan.
• Measure and add oil to baking pan.
• Measure and add dry ingredients (except yeast) to the baking pan.
• Sprinkle the yeast on top of the flour.
• Snap the baking pan into the breadmaker and close the lid.
• Choose the "Basic" setting.
• Choose the "Light" crust color setting.
• Press start.
• Remove the baking pan after about 55 minutes of the baking period.
• Gently shake the bread loaf out of the baking pan onto a cooling rack.
• If necessary, remove the kneading blade from the loaf. Be careful, it is hot!
• Set the loaf upright, cover with a dishtowel and let cool for 20 minutes.

BUTTERMILK BREAD MACHINE BREAD RECIPE

Steps:

• Combine all ingredients into bread machine pan in the order listed above.
• Select the DOUGH cycle and press START.
• Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
• When the DOUGH cycle has finished, check the dough to be sure it has risen to double the original size. If so, remove the dough to a lightly-floured surface for shaping. If your kitchen is cold and the dough has not doubled in size, leave it in the pan until it does. Then remove it for shaping. If your kitchen is warm, check the size of the dough before the DOUGH cycle completes. The dough may need to be removed and shaped early to avoid overproofing.
• Shape dough with your hands or a rolling pin into a rectangle roughly 14 x 10 inches. If dough is too elastic to shape, cover with a tea towel and let it rest for 10 minutes before trying again.
• Be sure there are no large visible bubbles, especially on the sides of the rectangle. Press them out or pinch them with your fingers to avoid tunnels in your bread. Also, brush off any excess flour as you go.
• Starting from the short side nearest you, roll the dough into a cylinder. Try not to stretch the dough, but neither should it be too loose. Pinch the seam shut and pull up the ends toward the seam and pinch them closed.
• Turn the cylinder of dough over so you can see the smooth top. Drop it into a lightly greased 8½ x 4½-inch loaf pan or a 9 x 4 x 4-inch Pullman pan. Gently smoosh the dough with your palms to make it level throughout the pan.
• Cover with a cheap shower cap or a tea towel. Let rise until peaking over the edge of the pan.
• About 15 minutes before you think your bread will be ready to bake, preheat your oven to 350˚F.
• Brush the top of the loaf with melted butter. Make one slash down the middle with a sharp knife or a razor blade. Pop into the oven for 30-40 minutes or until the internal temperature is 200˚F.
• Let cool for 5 minutes. Remove loaf from the pan and cool on a wire rack. To avoid squashing the loaf, let it cool at least 30 minutes before cutting.

CRANBERRY WHITE CHOCOLATE QUICK BREAD MIX IN A JAR

Steps:

• To make the gift jar: Sift together the flour, baking powder and salt and then spoon into a quart-sized jar with a tight-fitting lid. (I use a wide-mouth funnel to easily get the ingredients into the jar.) Tap the jar gently on the counter top to settle the flour.
• Combine the sugar, cinnamon, nutmeg and ginger and pour over the flour in the jar.
• Continue the layers with the dried cranberries, then the white chocolate chips and finally the pecans. Put the lid on the jar and decorate as desired.
• To make bread: Preheat oven to 350°F and lightly grease a 9x 5 loaf pan.
• Pour all the dry ingredient from the jar into a large mixing bowl and stir to combine.
• In a small bowl, use a fork to beat the eggs lightly and then add the sour cream. Continue mixing with the fork until the sour cream is incorporated.
• Add the melted butter to the dry ingredients and then add the egg and sour cream mixture. Stir just until combined.
• Spread into prepared loaf pan and bake in preheated oven for 50 minutes, or until toothpick inserted near center comes out clean.
• Cool 10 minutes in pan and then turn out onto a cooling rack (with a layer of foil or waxed paper under the rack, to keep your counter clean.).
• Stir together powdered sugar and milk until smooth. Drizzle or spread over top of loaf. Serve immediately or cool completely before slicing, to keep the slices looking nice.

HOW TO BAKE QUICK BREAD IN JARS (WITH 11 RECIPES!)

Steps:

• Mix up a batch of Quick Bread as directed.
• Scoop batter into six buttered 8-ounce jars (do not fill jars over half full).
• Place prepared jars on a cookie sheet.
• Bake in a 350 degree oven for 45 minutes or until a toothpick inserted in the middle comes out clean.
• Place a lid/ring on the jar immediately after removing the bread jars from the oven so they will seal. (This step isn't entirely necessary if you are storing the bread in the fridge. But sealing will allow the bread to keep for an extra week inside the fridge.)
• Allow bread jars to cool completely before transferring them to the refrigerator.