Soft White Bread Food

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 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.

SOFT WHITE BREAD LOAF RECIPE

Steps:

• Add the yeast, sugar, water in a small bowl and mix well and leave aside for 10 mins until it's activated and becomes foamy
• Place flour, salt, milk , butter and mix well using a rubber spatula or spoon
• Once the yeast has froth, then add the yeast mixture into the flour and mix it with a rubber spatula until fully incorporated
• Add oil to the work surface and transfer the dough on to the surface and knead for about 10-15 minutes ( If you have a stand mixer with the dough hook, then use the dough hook which will help to knead the dough easily)
• Brush a bowl with oil and place the kneaded dough inside, cover with a cling wrap and let it rest and double in size in a warm area. ( Note: the resting time will depend on the humidity and room temperature)
• Once doubled in size knock the air out by punching the dough and dust flour to the work surface and shape it to a square shape and roll it into log shape (See video)
• Prepare the bread loaf pan. Butter 1 - 9 x 5 inch loaf pan and set aside,
• Once the dough is rolled up, pinch the seams to seal both sides and bottom . Make sure all the seams are on the bottom
• Place the bread into the prepared loaf pan container and 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
• Preheat oven to 180C, place the bread in the middle of the oven, and bake for 30-35 minutes.
• Remove the pan from the oven, let it cool down in the pan for 10 minutes remove the bread from the pan and keep it on a wire rack to cool down completely.

"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.

EASY WHITE BREAD

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.

EXTREMELY SOFT WHITE BREAD (BREAD MACHINE) RECIPE - (4.2/5)

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 (if baking in machine) Or bake for 25 minute @ 350. (if using dough cycle only in machine)

MOUNTAIN SOFT WHITE BREAD

Steps:

• 1. Add all ingredients to the pan in the order according to the manual (liquids first, then dry ingredients, then yeast).
• 2. Select "Basic Setting" (Setting 1) but do not allow the Process to go all the way to "Bake". I turn off the machine and remove the dough after the "Rise 2" cycle is complete (dough will be easier to handle if you let it complete "Rise 2").
• OR.
• Use Bread Machine "Home Made" Setting (Setting #11) if you have it and are comfortable using it.
• The Process times are:.
• "Knead 1" - 10 minutes.
• "Rise 1" - 25 minutes.
• "Knead 2" - 15 minutes.
• "Rise 2" - 35 minutes.
• "Rise 3" - 0 minutes.
• "Bake" - 0 minutes.
• Let Machine finish first four Processes ONLY.
• Turn off the machine and remove the dough after the "Rise 2" cycle is complete (dough will be easier to handle if you let it complete "Rise 2").
• 3. Put dough in bread pan. Cover with cloth. Let rise for about another hour, or until dough is about 1 inch above pan.
• 4. Preheat oven to 350 degrees. Put pan in center of oven. Turn oven temp down to 300 degrees. Bake 30 minutes. Let cool on rack for about 15 minutes. Then remove from pan and serve warm with butter or thoroughly cool on rack.

SOFT WHITE BREAD

Steps:

• In a bowl, combine 5 cups flour, sugar, dry milk powder, yeast and salt. In a saucepan, heat water and butter to 120°-130° (butter does not need to melt). Add to flour mixture. Beat on low speed until moistened; beat on medium for 3 minutes. Add enough remaining flour to form a soft 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. Divide into thirds; shape into loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks.

EASY WHITE BREAD ROLLS

Steps:

• Firstly before we start, keep in mind that the doughs first rising can be done over night in the fridge in a well oiled bowl.
• Combine the flour, yeast, salt and caster sugar in a large bowl. I like to mix the mixture with a regular knife.
• Once combined make a well in the center of the flour in preparation for the wet ingredients.
• Measure 300ml of luke warm water and add 3 tbsp of olive oil.
• Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough.
• Transfer the dough to the work top and start to knead. Do not be intimidated if your dough is quite wet. Many people tend to then add to much flour and this will result in a denser bread. Persist in kneading for ten minutes until smooth and elastic.
• Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour. If you have made your dough in the evening then you can leave in the fridge overnight.
• Once your hour prove has finished knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. Form these sections into small rounds and place on covered baking trays for another hour.
• Whilst proving preheat the oven to 220C/fan. (This step also applies for the fridge proving option).
• Now cook your rolls in the oven for 10-15 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the rolls.
• Best eaten warm!

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.