Soft And Fluffy White Bread Food

SOFT AND FLUFFY WHITE BREAD

Steps:

• Combine all ingredients (reserve about 1/2 cup of flour) and mix thoroughly in a large mixing bowl.
• Add reserved flour a tablespoon at a time to mixture until a soft, smooth dough is formed.
• You may not need the whole amount or you may need more.
• Anyway, add JUST enough flour until dough comes away from bowl and it doesn't stick to your fingers (ie the dough becomes manageable) Remember, the more flour you add while kneading, the heavier and drier your loaf will be.
• Turn dough out on lightly greased surface and knead for a while, about 10mins.
• Cover and let rise for about 1 hour, until puffy (dough might not double in bulk).
• Transfer dough to a lightly greased surface and shape it into a 8" log.
• Transfer log to a lightly greased loaf pan (8 1/2" x 4 1/2"), cover the pan with plastic proof cover (i just cover with a greased cling wrap, loosely).
• Let dough rise for about 1 hour, until outer edge has risen about 1" over the rim of the pan.
• Preheat oven to 350F.
• Uncover pan and bake for 35-40mins, tenting lightly with foil for the final 10-15mins if the top is browning too quickly.
• Remove bread from oven, take it out of the pan, and cool on wire rack.
• After 15mins, brush with butter, if desired; to give loaf an exceptionally soft crust.
• NOTE 1: I've tried substituting 2 tbsp lecithin granules for half of the butter (2 tbsp lecithin+ 2 tbsp butter)- it makes an even more tender loaf, and extends the shelf life a bit.
• NOTE 2:You may also use 1/4 cup nonfat dry milk+ 1 1/8 cup of lukewarm water to replace the milk called for in recipe.
• NOTE 3: Potato flour (1/4 cup) may be replaced with 1/3 cup potato flakes.
• Cinnamon Sticky Buns - Combine 3 TB brown sugar and 1 tsp cinnamon. Lightly beat 1 egg. Roll out the dough after the 1st rise into a rectangle about 1/3" thick. Brush egg over the dough, and sprinkle the cinnamon-sugar. If you like, you can also sprinkle 1/4 cup of dried cranberries or raisins, and 1/4 chopped toasted almonds/walnuts/pecans. Roll up dough, from the long side, into a log. Pinch the edges to seal (brush edges with egg glaze if necessary). Cut the log into 12-14 equal pieces. Place into greased muffin cups/two 8" round pans. Let rolls rise for another 45mins - 1 hr, brush egg glaze again and bake for 25mins until lightly brown. Brush with softened butter after the rolls came out from the oven, if desired.
• Ham & Cheese Buns- You will need 2 slices of ham, chopped (I use honey-glazed ham) and 2 oz. / 1/2 cup cheddar cheese, grated. Lightly beat 1 egg. Roll out the dough after the 1st rise into a rectangle about 1/3" thick. Brush egg over the dough, and sprinkle the chopped ham and cheese (reserve 2 tablespoon). Roll up dough, from the long side, into a log. Pinch the edges to seal (brush edges with egg glaze if necessary). Cut the log into 12-14 equal pieces. Place into greased muffin cups/two 8" round pans. Let rolls rise for another 45mins - 1 hr. Just before baking, brush egg glaze and sprinkle reserved cheese and bake for 25mins until lightly brown. Brush with softened butter after the rolls came out from the oven, if desired.

WHITE BREAD

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.

THE SOFTEST, FLUFFIEST HOMEMADE WHITE BREAD YOU CAN MAKE

Steps:

• In your mixing bowl, add the packets of yeast and a 1/2 cup of warm water. Stir to mix. Let the yeast activate in the water for 5 minutes. Add the other 2-1/2 cups of warm water along with the 3 tablespoons of room temperature butter, plus the sugar and salt.
• Add first 4 cups of flour to the mixing bowl and stir ingredients together. You can mix by hand, but I prefer to use a stand mixer with a dough hook attachment.
• Mix on a low speed for 10 minutes while slowly adding the next 3 cups of flour. The dough ball should start to take shape and be 'tacky' to the touch, but not wet and sticky. It should 'clean' the sides of the bowl by itself, but feel free to scrape down excess dough if necessary. I find I may not even need to add the entire 7th cup of flour. But if the dough is still too wet, slowly add the last cup of flour by the tablespoon until the dough ball becomes smooth.
• Remove dough from mixer and place on a large, smooth floured surface. Do not knead the dough, just shape it into a ball and add a pinch of flour on it if it is still very sticky to the touch.
• Place the dough ball into a large bowl that has been coated in vegetable oil. Roll the dough ball around so that the oil coats it. Cover with plastic wrap.
• Place the bowl in a warm place and wait for 50 minutes to an hour as the dough doubles in size.
• Place the dough back on the floured surface and split it into two equal balls.
• Work one ball at a time to flatten and remove any excess air pockets. Once again, don't knead the dough, just push it down to flatten it.
• Shape into a rectangle about as wide as your 9 inch baking pan.
• Roll that up into a tube and tuck the ends under itself and place into a 9" x 5" inch loaf pan that has been greased with cooking spray.
• Repeat for second dough ball.
• Melt the remaining 2 tablespoons of butter and brush lightly over the two loaves.
• Place both loaves into an oven that has been pre-heated to 400 degrees.
• Bake for 30 minutes, rotating once halfway through baking.
• Remove from oven and once again lightly brush with remainder of melted butter. Let cool for 15 minutes while remaining in the pan.
• Remove from the baking pan and cool on a wire rack before slicing.

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.

FLUFFY WHITE BREAD (BREAD MACHINE)

Steps:

• Proof yeast in water.
• For bread machine - place all ingredients in order directed by your bread machine and process.
• By hand - combine all and knead until elastic, about 10 minutes. Place in a greased bowl, cover and let rise for an hour. Punch down. Place in a greased loaf pan, cover and let rise another 20 minutes. Bake at 350 for 20 minutes or so.

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.

"SOFT AS WONDER" WHITE BREAD

Steps:

• Add ingredients in order given (this is for my machine, your's maybe different).
• Select dough cycle.
• When done, take out dough and on a floured surface, shape into loaf and place in loaf pan. (I try to work it as little as possible).
• Let rise in a warm place for approximately 40 minutes until doubled in size.
• Bake on centre rack of preheated 350 degree oven for 25-30 minutes.
• Cool on wire rack before slicing.

SOFT AND FLUFFY WHITE BREAD

Steps:

• Combine all ingredients (reserve about 1/2 cup of flour) and mix thoroughly in a large mixing bowl.
• Add reserved flour a tablespoon at a time to mixture until a soft, smooth dough is formed.
• You may not need the whole amount or you may need more.
• Anyway, add JUST enough flour until dough comes away from bowl and it doesn't stick to your fingers (ie the dough becomes manageable) Remember, the more flour you add while kneading, the heavier and drier your loaf will be.
• Turn dough out on lightly greased surface and knead for a while, about 10mins.
• Cover and let rise for about 1 hour, until puffy (dough might not double in bulk).
• Transfer dough to a lightly greased surface and shape it into a 8" log.
• Transfer log to a lightly greased loaf pan (8 1/2" x 4 1/2"), cover the pan with plastic proof cover (i just cover with a greased cling wrap, loosely).
• Let dough rise for about 1 hour, until outer edge has risen about 1" over the rim of the pan.
• Preheat oven to 350F.
• Uncover pan and bake for 35-40mins, tenting lightly with foil for the final 10-15mins if the top is browning too quickly.
• Remove bread from oven, take it out of the pan, and cool on wire rack.
• After 15mins, brush with butter, if desired; to give loaf an exceptionally soft crust.
• NOTE 1: I've tried substituting 2 tbsp lecithin granules for half of the butter (2 tbsp lecithin+ 2 tbsp butter)- it makes an even more tender loaf, and extends the shelf life a bit.
• NOTE 2:You may also use 1/4 cup nonfat dry milk+ 1 1/8 cup of lukewarm water to replace the milk called for in recipe.
• NOTE 3: Potato flour (1/4 cup) may be replaced with 1/3 cup potato flakes.
• Cinnamon Sticky Buns - Combine 3 TB brown sugar and 1 tsp cinnamon. Lightly beat 1 egg. Roll out the dough after the 1st rise into a rectangle about 1/3" thick. Brush egg over the dough, and sprinkle the cinnamon-sugar. If you like, you can also sprinkle 1/4 cup of dried cranberries or raisins, and 1/4 chopped toasted almonds/walnuts/pecans. Roll up dough, from the long side, into a log. Pinch the edges to seal (brush edges with egg glaze if necessary). Cut the log into 12-14 equal pieces. Place into greased muffin cups/two 8" round pans. Let rolls rise for another 45mins - 1 hr, brush egg glaze again and bake for 25mins until lightly brown. Brush with softened butter after the rolls came out from the oven, if desired.
• Ham & Cheese Buns- You will need 2 slices of ham, chopped (I use honey-glazed ham) and 2 oz. / 1/2 cup cheddar cheese, grated. Lightly beat 1 egg. Roll out the dough after the 1st rise into a rectangle about 1/3" thick. Brush egg over the dough, and sprinkle the chopped ham and cheese (reserve 2 tablespoon). Roll up dough, from the long side, into a log. Pinch the edges to seal (brush edges with egg glaze if necessary). Cut the log into 12-14 equal pieces. Place into greased muffin cups/two 8" round pans. Let rolls rise for another 45mins - 1 hr. Just before baking, brush egg glaze and sprinkle reserved cheese and bake for 25mins until lightly brown. Brush with softened butter after the rolls came out from the oven, if desired.