HOMEMADE BREAD (HOMEMADE WHITE BREAD)
How to make the best Homemade White Bread that's soft and delicious, with a touch of sweetness. An easy to follow recipe for perfect homemade bread, with step by step instructions. This recipe can be doubled, and made in 2 loaf pans. EASY - A great basic bread dough recipe for beginners. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Provided by Dini @ The Flavor Bender
Categories Bread Breakfast Brunch Lunch
Time 1h30m
Number Of Ingredients 10
Steps:
- Place the water in the mixer bowl of your stand mixer.
- Stir in the honey to dissolve, and sprinkle the yeast over the water. Gently stir to mix.
- Allow the yeast to sit in a warm place for about 15 minutes, until it's activated and becomes frothy. This could take longer if your yeast was in the freezer. If the yeast doesn't activate (no frothy bubbles), then your yeast is likely too old and you will need it replaced with fresh yeast.
- Once the yeast is activated, you're ready to make the bread dough.
- To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter.
- Using a dough whisk or a spatula, mix the ingredients to form a rough dough.
- Place the bowl in the mixer with a kneading hook attached, and knead the dough on low speed for about 2-5 minutes, until the dough comes together to form a ball.
- Increase the speed by 1 level (speed 3 in a kitchen aid mixer) and knead the dough for a further 12-15 minutes until it's smooth and elastic.
- While the dough is kneading, check on it every few minutes to make sure it's kneading well, and is not too dry or too wet.
- If the dough is sticking to the sides of the bowl, then it's too wet, so add a little extra flour (a dusting at a time), to get the right texture. To check if it's at the right consistency - lift the kneading hook from the bowl, and check if the dough only sticks to the bottom of the bowl. If yes, then the moisture is perfect. If the dough isn't sticking to the bottom of the bowl however, you may need to add a little extra water (just ½ tsp at a time), to get the right consistency. The dough should be smooth, a little soft and a little tacky to the touch.
- Once the dough is kneaded, remove the dough hook and fold the dough over a few times by hand, to get a smooth ball. Then place it in a lightly oiled bowl, and cover with plastic wrap. Let the dough proof for about 1 hour until it has doubled in size.
- While the dough is proofing, prepare the bread loaf pan. Butter 1 - 9 x 5 inch loaf pan and set aside, until the dough is ready.
- Turn the proofed dough out onto a lightly floured work surface. Gently press the dough into an evenly thick rectangle. The short side of this rectangle should be roughly about 8 - 8.5 inches (i.e. slightly shorter than the length of your bread loaf pan).
- Next, tightly roll up the short side, along the length of the dough rectangle. Make sure to pinch/press the edge of the dough as you go, while rolling it up (read the post and see pictures for more details).
- Once the dough is rolled up, pinch the seams to seal it, and tuck in the two sides and pinch these seams as well. Make sure all the seams are on one side (this will be the bottom) and the other side is smooth and seam-free (this will be the top).
- Transfer this into the prepared loaf pan, seam side down, and press the dough into the pan. Make sure it's evenly pressed into the bottom of the pan. Loosely cover the loaf pan with plastic wrap and let it proof again in a warm place, for about 45 minutes - 1 hour.
- The top of the dough should rise about 1 inch above the rim of your bread loaf pan (when looking from the side), and when you leave an indentation in the dough with your finger, the indentation should remain, and not bounce back (read the post and see pictures for more details).
- Preheat oven to 375°F, during the last 30 minutes of the second proofing time. It's best for the oven to be preheated to the right temperature for at least 20 minutes, before baking the bread.
- When the bread loaf is ready and the oven has preheated, place the loaf pan in the middle of the oven, and bake for 45 minutes. It's done when it sounds hollow when the bread is tapped on top, OR when the internal temperature has reached 195°F.
- Remove the pan from the oven, and keep it in a warm place (away from drafts) to cool. After about 10 minutes, remove the bread from the pan and keep it on a wire rack to cool down completely. The bread is now ready to be served.
- Optional - brush melted butter on the top while it's hot to add more buttery flavor.
- Keep the loaf in a bread box at room temperature for upto 4 - 5 days, or slice and keep in the freezer for up to 1 month.
Nutrition Facts : Calories 122 kcal, Carbohydrate 23 g, Protein 3 g, Fat 1 g, Cholesterol 3 mg, Sodium 147 mg, Sugar 2 g, ServingSize 1 serving
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE WHITE BREAD
The recipe, and my instructions are adapted from a videorecording that a new baker might find helpful. " Perfect bread, how to conquer bread making." by Betsy Oppenneer, The Breadworks, 1990, Norwich,
Provided by Bill Hilbrich
Categories Yeast Breads
Time 1h45m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Mix the water, yeast, and sugar together in a small bowl.
- Add the salt to 5 1/2 cups of the flour in a large bowl.
- Set the other cup of flour aside. Mix the liquid and the dry together and then add the oil.
- Mix until it comes away from the sides of the bowl, sprinkle some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
- Keep adding more flour and keep kneading.
- Push forward, fold over, push forward, fold over.
- I do this one handed because I have to, but it works.
- Put a little oil in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Cover, let stand for about one hour in a warm place. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle. Roll it up, tuck in the ends and place in a very well lubricated ( I use crisco) glass baking dish.
- Repeat with the other half, and then cover with a cloth and let it rise again for about 45 minutes.
- Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
- The bread is done when an instant read thermometer reads 190 (f).
TRADITIONAL WHITE BREAD
A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.
Provided by Danialle
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.4 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 350.8 mg, Sugar 2 g
BASIC BREAD RECIPE
You can't beat freshly baked bread - crack this super simple bread recipe and conquer any loaf!
Provided by Jamie Oliver
Categories Cheap & cheerful Bread British Cheap & cheerful Baking
Time 55m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
- Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency - then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
- Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
- Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size - ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
- Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required - folded, filled, tray-baked, whatever - and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember - don't fiddle with it, just let it do its thing.
- Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom - if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes - fandabidozi. Feel free to freeze any leftover bread.
Nutrition Facts : Calories 127 calories, Fat 0.5 g fat, SaturatedFat 0.1 g saturated fat, Protein 4.4 g protein, Carbohydrate 28 g carbohydrate, Sugar 1.6 g sugar, Sodium 0.4 g salt, Fiber 1.1 g fibre
SIMPLE WHITE BREAD
These tall golden loaves have wonderful homemade flavor and a texture that also makes this bread ideal for toast and sandwiches. It's a terrific way to round out a hearty penny-pinching meal.-Ruth VonLienen, Marengo, Iowa
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 236mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
SOFT WHITE BREAD
Steps:
- Place the warm water and sugar in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
- Add the butter and 2 cups of the flour, and beat on medium speed for 3 minutes.
- Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
- Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).
- Place the dough in a large greased bowl, and cover loosely with plastic wrap. Allow it to rise in a warm place until doubled in size (30 to 45 minutes).
- Lightly mist a 5 cup loaf pan with non-stick spray.
- Punch down the dough and shape it into a loaf.
- Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).
- Preheat the oven to 350 degrees F.
- Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.
Nutrition Facts : Calories 181 kcal, Carbohydrate 33 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 148 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SIMPLE WHITE BREAD
You will want to double or triple this recipe so you can have freshly baked bread every day!
Provided by Amanda Rettke-iambaker.net
Categories Side Dish
Time 12h50m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 177 kcal, ServingSize 1 serving
CLASSIC WHITE LOAF
Once you've mastered this basic loaf, the bread-making world's your oyster
Provided by Barney Desmazery
Time 2h
Yield 16 slices
Number Of Ingredients 5
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.
Nutrition Facts : Calories 111 calories, Fat 1 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.31 milligram of sodium
EASY WHITE BREAD
The best easy white bread recipe that delivers soft, fluffy and absolutely delicious bread every time. 5 ingredients and minimal prep are all that's needed.
Provided by Alida Ryder
Categories Bread
Time 2h25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 367 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
WHITE BREAD
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes two 1 3/4 pound loaves
Number Of Ingredients 7
Steps:
- Place 1/2 cup warm water in a small bowl or liquid measuring cups yeast and sugar over water and whisk to combine. Let stand until creamy, about 5 minutes.
- Place salt, remaining two cups warm water, and about 3 1/2 cups flour in the bowl of an electric mixer. Attach dough hook to mixer; turn mixer on and off a few times just to incorporate flour. Add 1 cup flour. With mixer on low, slowly add yeast mixture and remaining 2 1/2 cups flour. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time.
- Continue kneading on medium speed for about 5 minutes Add butter and continue mixing dough, 4 to 5 minutes. Dough may come apart before coming back together.
- Turn dough out onto a lightly floured work surface and shape into a ball. Butter a large bowl and transfer dough to prepared bowl, turning dough to coat. Cover tightly with plastic wrap sprayed with nonstick cooking spray and let stand at room temperature until doubled in size, 45 minutes to 1 hour.
- Butter two 4 1/2-by-8 1/2-inch loaf pans; set aside.
- Place dough, top-side down, on work surface to deflate; divide dough in half. Working with 1 piece of dough at a time, use the palms of your hands and fingertips or a rolling pin to pat dough into a 7-inch square.
- Place dough on work surface so one of the short sides is facing you. Starting with the bottom edge, roll dough and pinch to seal seam. Place roll in pan, seam side down. Repeat process with remaining piece of dough.
- Spray two pieces of plastic wrap with nonstick cooking spray. Cover loaf pans with plastic wrap, sprayed side down. Let stand in a warm place until doubled in size, growing over tops of pans, and when pressed gently with your finger an impression remains, 1 hour to 1 hour and 15 minutes.
- Preheat oven to 425 degrees on a conventional oven or 400 degrees on a convection oven with a rack set in the center of oven.
- Transfer pans to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees (conventional) or 350 (convection) and continue baking until honey brown and an instant-read thermometer inserted into the center of each loaf reaches 205 degrees, about 45 minutes more.
- Transfer to wire racks. Let cool slightly; turn out loaves. Brush tops with butter and let cool. Do not cut until almost cool.
EASY WHITE BREAD
Paul Hollywood's easy white bread recipe shows you step by step how to make bread that's crusty on the outside and soft on the inside. If you're new to making bread, this one's great for beginners.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Stir all the ingredients with a spoon to combine.
- Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you've picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more - you want a dough that is well combined and soft, but not sticky or soggy. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.
- Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space).
- Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil.
- Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn't stick to your hands - if it does get too sticky you can add a little flour to your hands.
- Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don't put the bowl in a hot place or the yeast will work too quickly).
- Line a baking tray with baking or silicone paper (not greaseproof).
- Once the dough has doubled in size scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape.
- Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove until it's doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.
- Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Put an old, empty roasting tin into the bottom of the oven.
- After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern.
- Put the loaf (on its baking tray) into the middle of the oven. Pour a little water into the empty roasting tray at the bottom of the oven just before you shut the door - this creates steam which helps the loaf develop a crisp and shiny crust.
- Bake the loaf for about 30 minutes.
- The loaf is cooked when it's risen and golden. To check, take it out of the oven and tap it gently underneath - it should sound hollow. Turn onto a wire rack to cool.
WHITE BREAD
This is an old recipe I got years ago from a good friend of mine. My children won't eat store bread anymore because of this recipe. Freezes well.
Provided by Kristy Adam
Categories Breads
Time 3h40m
Yield 5 loaves
Number Of Ingredients 6
Steps:
- In a large mixing bowl put in the sugar.
- Add the water and sprinkle with the yeast.
- Let stand 10 minutes.
- Stir yeast mixture with a whisk.
- Add salt and oil, stir again.
- Gradually add flour one cup at a time, stirring with the whisk until too thick to stir.
- Swich to a wooden spoon until dough comes away from the sides of the bowl.
- Turn onto a floured surface and knead for 8 minutes while adding remaining flour.
- Spray an extra large bowl with vegetable spray.
- Place dough in the bowl.
- Spray dough with the vegetable spray.
- Cover with a towel and let rise in a warm place 1 1/4 hours.
- Punch down dough, turn out onto floured surface and cut into 5 pieces.
- Make each piece into a ball.
- Spray 5 loaf pans with vegetable spray.
- Shape dough balls into loaves, place in the pans.
- Cover with a towel in a warm place for 1 hour.
- Preheat oven to 325 degrees.
- Place loaves in oven and bake for 35- 40 minutes.
- Cool on wire rack.
WHITE BREAD
This White Bread recipe is a classic you'll want to keep on hand. So light, fluffy and incredibly soft. Everyone will think it came right from the bakery!
Provided by Julia Foerster
Categories Bread
Time 2h15m
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).
- Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
- Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.
- Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into an 8x12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8x4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.
- Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.
- Bake loaves for 25-30 minutes until golden brown (and the loaf registers 208 to 210 degrees).
- Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing.
Nutrition Facts : Calories 1231 kcal, Carbohydrate 227 g, Protein 31 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 1259 mg, Fiber 9 g, Sugar 11 g, ServingSize 1 serving
EASY WHITE BREAD
A great recipe for an electric breadmaker - or do it the traditional way
Provided by Good Food team
Categories Side dish
Time 2h50m
Yield Makes 1 loaf
Number Of Ingredients 5
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.
Nutrition Facts : Calories 204 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
COUNTRY WHITE BREAD
Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. -Joanne Shew Chuk, St. Benedict, Saskatchewan
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
EASY WHITE SANDWICH BREAD
Steps:
- Add the water, yeast and honey to the bowl of your stand mixer and mix with a fork just until the yeast is moistened and the honey is dissolved.
- Let sit for about 4-5 minutes.
- Add the flour to the bowl of the stand mixer on top of the water and yeast mixture and then add the salt.
- Turn the mixer on low speed and mix until a soft dough forms.
- Continue mixing on medium-low speed and let the mixer knead the dough for about 4 minutes. The dough should have formed a soft ball and the sides of the bow should be clean. Only if the dough is too wet and sticking to the side of the bowl, add a tablespoon or two more flour as it kneads.
- Shape the dough with your hands into a ball and place it back into the bowl (oil the bowl, if you wish). Cover the bowl with plastic wrap and let rise for 60 minutes in a warm, draft-free place.
- Grease 2 loaf pans with butter or a high-quality non-stick baking spray.
- After the dough rises, punch it down and turn it out onto a floured work surface and divide it in half.
- Roll each piece of dough into a ball with your hands, eventually shaping it into an oblong round shape.
- Place each piece of dough into one of the greased loaf pans and cover the pans with a clean kitchen towel.
- Let them rise again in a warm, draft-free place for about 20 minutes.
- Preheat your oven to 400 degrees Fahrenheit.
- Whisk together the egg and water to make the egg wash (if using).
- Brush the egg wash over the tops of the loaves and bake at 400 degrees Fahrenheit for about 25-35 minutes until the tops of the loaves are a deep golden brown colour.
- After baking, remove from the pans and place the loaves on a wire rack to cool completely.
- Slice after the loaves have cooled completely to room temperature and use to make your favourite sandwiches or serve alongside soups or stews.
Nutrition Facts : ServingSize 1 slice, Calories 191 kcal, Carbohydrate 39 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 160 mg, Fiber 1 g, Sugar 1 g
WHITE BREAD FOR THE BREAD MACHINE
White Bread for the bread machine. Plain, simple, gets the job done, and is good.
Provided by Diana Penning
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 6
Steps:
- Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.
- Bake on White Bread setting. Cool on wire racks before slicing.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 28.3 g, Fat 4 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 292.3 mg, Sugar 3.2 g
VERY BASIC EASY WHITE BREAD
This is a double loaf recipe I first saw used in a Community Kitchen, culinary arts training program for disadvantaged people in Portland, Maine. No sugar? That's what I said... I usually proof my yeast with a teaspoon or so of sugar, but I assure you the recipe works without it... And it's very simple.
Provided by Bill Hodgkins
Categories Yeast Breads
Time 3h20m
Yield 2 Loaves
Number Of Ingredients 6
Steps:
- In large bowl combine flour yeast and salt Add water and stir until a stiff dough forms Turn dough out onto a floured surface.
- Knead until dough is smooth and elastic Lightly oil bowl and top of dough.
- Cover with plastic wrap and leave in a warm place to rise until doubled in size.
- Punch down dough.
- Divide into two equal pieces.
- Shape and place in pans, cover and allow to rise until doubled.
- Set oven to 425 degrees Bake until bread is golden brown and sounds hollow when tapped.
Nutrition Facts : Calories 1419.2, Fat 4.4, SaturatedFat 0.7, Sodium 2346.1, Carbohydrate 295.5, Fiber 12.6, Sugar 1.1, Protein 42.8
EASY WHITE BREAD RECIPE
This White Bread recipe uses Plain Flour and Fast Active Dried Yeast. It's such an easy recipe to make if you are a beginner and want to know how to make bread for the first time.
Provided by Lynn Hill
Categories Bread
Time 3h20m
Number Of Ingredients 6
Steps:
- Grease a 2lb loaf tin and lightly dust with flour. Shaking off any excess flour. Leave to one side.
- Place the flour into a large mixing bowl. Add the salt and sugar to one side of the bowl. The Fast Action Dried Yeast to another side taking care not to mix the salt and yeast directly together as salt can kill yeast.
- Give everything a good mix.
- Using your finger tips, rub in the butter until the mixture looks like fine breadcrumbs.
- Gradually add the tepid water until a rough dough is formed. Ensure there are no clumps of flour left to mix. The dough will look a little rough. But don't worry about that at this time.
- Cover the bowl with a pan lid or cling film. Leave in a warm place for 30 mins to allow the dough to develop a little.
- After 30 mins or so, knead the dough on a lightly floured service until you have a nice smooth finish. This can take about 5 mins.
- Place the dough back in the bowl. Cover again and leave in a warm place until the dough has doubled in size. This usually takes about an hour, depending on how warm your kitchen is. This will take longer if your kitchen is a little cooler.
- When the dough has doubled in size, tip the dough onto a lightly floured surface. No kneading this time. Very gently fold over the edges of the dough to a size that will fit your prepared loaf tin. Taking care NOT to knock out any air from the dough.
- Carefully place the dough into the loaf tin. Dust with flour and lightly cover with a clean cloth or cling film. Leave to rise in a warm place for about 1 hour, or until the dough has doubled in size.
- About 20 mins before your loaf is ready to bake. Turn the oven on and preheat to 200 deg c. Fan assisted oven.
- Score the top of the dough with a serrated knife. This will help the bread to rise a little more before the crust sets during baking.
- Bake for 40 mins or until baked. The crust should be nice and lightly golden. For a more golden colour leave to bake a little longer.
Nutrition Facts : Calories 155 kcal, Carbohydrate 30 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SIMPLE WHITE BREAD
Make and share this Simple White Bread recipe from Food.com.
Provided by Sails
Categories Yeast Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Place everyting into the machine in the order listed.
- Follow your machine's instructions for basic bread.
AMISH WHITE BREAD RECIPE
This Amish homemade bread is amazing! It's made with simple ingredients and has a soft and fluffy texture. Nothing is better than a piece of warm fresh bread straight out of the oven.
Provided by Anna
Categories Bread
Time 2h25m
Number Of Ingredients 7
Steps:
- Mix 1 Tbs. flour, 1 Tbs. sugar, and yeast in your KitchenAid mixing bowl.
- Add warm water. Stir, and let it rest for about 5 min.
- Once the yeast mixture is looking creamy and bubbly, add the oil, sugar, potatoes, and salt. Stir.
- Add 4 c. of flour and knead on low speed.
- Continue kneading for 4 minutes on speed 2, slowly adding flour until the dough pulls away from the sides of the bowl.
- When finished kneading, the sides of the bowl should be looking fairly clean. Drizzle a bit of oil into the side of the bowl and let the mixer spread the oil to grease the sides.
- Lightly cover the dough with a dish towel, and let it rest to rise for about an hour.
- Grease 2 9x5" loaf pans.
- Punch dough down. Butter your hands and knead the dough for about a minute. Divide the dough in half and shape it into two loaves. Poke the tops with a fork to remove air bubbles.
- Place loaves into greased pans. Cover with a towel and allow them to rise for about 30 minutes, or until they have risen about 1 inch above the pans.
- Preheat your oven to 350°. Bake for 30 - 35 minutes.
- Allow the bread to cool for about 10 minutes, brush the tops with butter, and remove from the pans. Enjoy a delicious slice of warm fresh bread!
- Store in airtight bags. And you can freeze one loaf to keep it fresh.
Nutrition Facts : ServingSize 1 slice, Calories 752 kcal, Carbohydrate 140 g, Protein 22 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Sodium 252 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 8 g
SUPER EASY BREAD RECIPE FOR BEGINNERS
Discover an incredibly easy one-loaf bread recipe for beginners. It uses just a few common ingredients and is a perfect introduction to homemade bread.
Provided by Elizabeth Yetter
Categories Bread
Time 2h40m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Pour the warm water into a large bowl.
- Slowly stir in the yeast until it is dissolved.
- Add the salt, sugar, and milk to the bowl. Stir until everything is thoroughly combined.
- Mix in the shortening and the first 2 cups of flour. The shortening will continue to integrate into the dough while kneading, so it may be small lumps at this stage.
- If needed, begin adding more flour, 1 tablespoon at a time, until the dough chases the spoon around the bowl.
- Turn the dough out onto a floured board and knead for about 10 minutes. Add small spoonfuls of flour as necessary, until the dough is soft and smooth (not sticky to the touch). You may not need all of the flour, or you may need a little more. Keep the surface floured to prevent the dough from sticking to the board and your hands.
- Put the dough in a greased or buttered bowl and turn the dough over so the other side is also greased.
- Cover and let the dough rise in a warm, draft-free spot, such as an oven with the light on, for about 1 hour, or until doubled.
- Punch down the dough.
- Turn the dough out onto a floured board and knead for 5 minutes.
- Form the dough into a loaf (here are some helpful tips) and set it gently into a greased bread pan .
- Cover and let rise for about 30 minutes, or until doubled. If your kitchen is chilly or drafty, place the pan in a cool oven with the light on for this step, or you may not get a proper rise. Preheat the oven to 375 F.
- Score the risen dough by cutting three slashes across the top with a sharp knife. While not essential, this step controls the direction in which the bread expands as it bakes. (If you forget to do it, the bread will taste the same.)
- Place the bread in the oven and bake for about 35 to 45 minutes or until golden brown.
- Turn out the loaf of bread and let it cool completely on a rack or clean dish towel before slicing.
- Serve and enjoy.
Nutrition Facts : Calories 136 kcal, Carbohydrate 26 g, Cholesterol 1 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 182 mg, Sugar 2 g, Fat 2 g, ServingSize 1 loaf (serves 12), UnsaturatedFat 0 g
SIMPLE WHITE BREAD
Easy to make.
Provided by George
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h55m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 36.3 g, Cholesterol 1.8 mg, Fat 5.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 308.6 mg, Sugar 2.5 g
EASY WHITE BREAD
You can make terrific bread in six steps!! It is really easy to make. This bread has been a hit with our family for many years. I adapted it from a recipe on a package of Winn Easybake Yeast and Bread Improver. The recipe makes 2 680g (1 1/2 lb loaves). Use your imagination when baking the bread. Use smaller loaf tins to make different sizes of loaves. Make rolls, etc.
Provided by PeeGee
Categories Yeast Breads
Time 2h25m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Blend dry ingredients, rub in shortening. Add warm water (40°C, 105°F), mix until smooth.
- Cover with moist cloth, stand in warm place 30 - 40 minutes.
- Knock down, knead lightly. Cut to size required, cover with moist cloth, stand for 10 minutes.
- Knead well, mould to the required shape. Place in greased tin or on greased tray.
- Cover wtih a damp cloth and let the bread rise in a draft-free place until 2 - 3 times its original size. Brush lightly with milk, beated egg or shortening.
- Bake in oven (230°C, 450°F) until loaf sounds hollow when tapped.
- NORMAL BAKING TIMES: White bread 25-30 minutes.
- Usually, at 25 minutes, I take the bread out of the tins and return the bread to the oven for a further 5 minutes This browns the bread nicely, all over.
Nutrition Facts : Calories 1969.4, Fat 17, SaturatedFat 8.1, Cholesterol 30.5, Sodium 3591.9, Carbohydrate 389.3, Fiber 16, Sugar 4.5, Protein 56.4
More about "simple white bread food"
SIMPLE HOMEMADE WHITE BREAD {MADE WITH BUTTER!} - …
From ofbatteranddough.com
4.8/5 (26)Total Time 3 hrsServings 2Calories 159 per serving
- Add the milk, yeast and sugar to the bowl of a standing mixer and whisk with a fork to blend. Let the mixture rest for about 5 minutes, until the yeast is activated and looks creamy. Whisk in the melted butter.
- Fit the mixer with the dough hook and add 4 cups of flour to the milk and yeast mixture. Turn the mixer to low (speed level 2 on a KitchenAid mixer) and beat to start to bring the dough together. As the dough beats, slowly add enough remaining flour to bring the dough together into a soft, smooth dough. The dough should clean the sides of the bowl, but still stick slightly to the bottom. (*See note.)
- With the mixer continuing to knead the dough, slowly sprinkle in the salt. Once the salt is incorporated, let the mixer continue to knead the dough for another 5 minutes, until the dough is elastic, smooth and soft.
- Spray a bowl large enough to hold double the amount of dough with non-stick spray, or coat it with a bit of melted butter. Remove the dough from the mixing bowl, shape it into a ball, and plop it down into the greased bowl. Spray a sheet of plastic wrap with non-stick spray, or brush it with a bit of melted butter, and use it to cover the bowl.
QUICK AND EASY WHITE BREAD RECIPE - DON'T SWEAT THE …
From dontsweattherecipe.com
Cuisine AmericanCategory BreadServings 8Calories 149 per serving
- Combine warm water, yeast, and sugar into the bowl of stand mixer. Let stand for approx. 5 minutes until yeast begins to bloom (foamy, frothy).
- Add 2 cups flour, kosher salt, and olive oil to bowl and mix on slow for 1 to 2 minutes until combined well.
- Turn the mixer up a bit faster but slower than medium and gradually add more flour until bread begins to leave the sides of the bowl and pull together. The dough will appear shaggy at first but then will become smooth.
- Turn the mixer to medium and beat for 10 minutes then transfer to a greased bowl and allow to rise until doubled. Depending on the warmth of your kitchen, this can take between 30 minutes to 1 hour.
WHITE BREAD RECIPE | BROWN EYED BAKER
From browneyedbaker.com
Category BreadCalories 253 per serving
- In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
- Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
- Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
- Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
SIMPLE WHITE BREAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (35)Calories 123 per serving
- Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup warm water, flour, and salt to yeast mixture; stir until a soft dough forms. Turn out onto a floured surface. Knead dough until smooth and elastic (about 5 minutes).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Uncover dough, and punch dough down. Cover and let rise 30 minutes. Uncover dough; punch dough down. Cover and let rest 10 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
SIMPLE WHITE BREAD RECIPE - FOOD FANATIC
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3.2/5 (43)Total Time 2 hrs 30 minsCategory BreadCalories 155 per serving
EASY HOMEMADE WHITE BREAD | TASTY KITCHEN: A HAPPY …
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5/5 (590)Total Time 35 minsCategory AppetizersCalories 170 per serving
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EASY WHITE SANDWICH BREAD - SERVED FROM SCRATCH
From servedfromscratch.com
5/5 (8)Category BreadCuisine AmericanTotal Time 2 hrs 50 mins
- Activate the yeast by adding it to the sugar and water in the bowl of a stand mixer with a dough hook, approximately 10 minutes, until it's frothy.
- Slowly add flour 1/3 of a cup at a time mixing on low until all is well combined and dough pulls cleanly from the side of the bowl.
SIMPLE WHITE BREAD - EASY PEASY FOODIE
From easypeasyfoodie.com
Reviews 2Category BreadCuisine BritishTotal Time 2 hrs 20 mins
- Put all the dry ingredients in a bowl, add the olive oil and stir. Slowly add the water, stirring constantly. Mix until you have a dough. It will be a bit wet and sticky but it will get better after kneading.
- Knead for 10 minutes: put the dough on a floured surface and stretch it away from you with the heel of your hand, fold it over, rotate 90 degrees and repeat. Kneading looks complicated but basically it is just all about stretching the gluten in the dough, so just make sure you do lots of stretching and squidging and it will work good enough to make a nice loaf of bread. If in doubt give it to the kids to do!
- Put the dough back in the bowl you used for mixing and leave it to rise for 45 minutes, covered lightly with a piece of oiled clingfilm.
- After 45 minutes, take the dough out of the bowl, knock the air out of it and shape into an oval loaf shape. Put it on an oiled baking sheet and cover lightly with the oiled clingfilm. Leave for another 45 minutes to prove.
EASY HOMEMADE WHITE BREAD (SINGLE LOAF) • ZONA COOKS
From zonacooks.com
Reviews 29Calories 122 per servingCategory Bread-Dough
- In bowl of stand mixer, stir together flour, sugar, salt, and yeast. Click for a KitchenAid stand mixer.
- Add oil and warm water. The water should feel just barely warm to your finger (100 – 115 degrees F). Water that is too hot will kill yeast.
- Mix with dough hook for 1 minute and then check consistency of dough. The dough should be very sticky. If it is too dry, add more water.
EASY HOMEMADE WHITE BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (11)Total Time 2 hrs 40 minsCategory BreadCalories 127 per serving
- Add the 1/4 cup lukewarm water to the bowl of a stand mixer, fitted with a kneading hook or a large bowl. Sprinkle yeast over-top. Give it a quick stir, then let stand 5 minutes. After 5 minutes, the yeast should look foamy.
- Add the lukewarm milk (or water), the vegetable oil (or melted butter), salt and sugar. Mix to combine. Add 2 cups of the flour and mix to combine. You dough mixture will be batter-like at this point. Add the 3rd and 4th cups of flour, one cup at a time, mixing in between adding. At this point, begin adding additional flour in small increments, adding and kneading, adding only as much flour as needed to create a moist, smooth but not sticky dough.
- Remove dough to a floured work surface. Knead by hand for about 1 minute, then form the dough into a ball. Grease a bowl or large measuring cup. Drop the dough ball into the greased bowl, top side down, then flip it back over so the now oiled top is facing up again (this will help keep the dough moist). Cover the bowl tightly with plastic wrap and let stand at room temperature until it has doubled in size, about 60-90 minutes. Test that the dough has risen enough by poking it with your baby finger. If the indentation remains (doesn't fill back in), it's ready.
SIMPLY SANDWICH BREAD (RECIPE + VIDEO) - SALLY'S BAKING ...
From sallysbakingaddiction.com
4.9/5 (347)Category Bread
- Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
SIMPLE WHITE BREAD RECIPE - MERRYBOOSTERS
From merryboosters.com
5/5 (10)Total Time 4 hrs 10 minsCategory Breakfast
- Into a bowl add inthe lukewarm water,honey,salt,yeast and stirr to dissolve.Add in the softened butter and then the flour.Combine everything together to form a shaggy mass of dough.Transfer it on to a claen work surface and knead the dough for around 8 minutes.Cover them and leave it for another 10 minutes.Knead the dough for 2 more minutes and dothe window pane test to check the doneness of the dough.If it passes the window pane test,our dough is ready for the first proofing.Other wise knead for a few more minutes to get your dough properly done.
- Lightly oil a clean bowl and place the dough inside it and cover it with a damp cloth or plastic film and let it rise for 2 hours.After two hours,transfer the dough on to a lightly floured work surface and degas the dough.
- Fold in three parts to form a recatngle and then again flatten it into a long rectangle.Make sure there are no airbubbles in the sheet.The breadth of the rectangle should be slightly less than length of the baking pan.Roll it just as we roll a jelly roll.Pinch the edges and sides to seal.Drag the shaped dough to create a tensive surface on top.This can give a good ovenrise.
- Place the shaped dough onto a greased baking pan.Cover it with a damp cloth or plastic film and let the dough rise for 70-80 minutes.
PERFECT HOMEMADE WHITE BREAD (SANDWICH BREAD RECIPE)
From biggerbolderbaking.com
4.8/5 (296)Category Lunch, Dinner, Breakfast
- Add the wet ingredients into the dry and mix by hand to form your dough. Knead on your surface for roughly 5-6 minutes.
- Roll dough into a smooth ball. Grease your mixing bowl and add the dough back in. Cover the bowl with plastic wrap (or a shower cap) and clean towel and allow to rise in a warm place for roughly 60 minutes or until doubled in size.
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Servings 1Total Time 1 hr 30 mins
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