White Bread Plus Uncle Danny Bread Food

SIMPLE WHITE BREAD

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.

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.

CLASSIC WHITE SANDWICH BREAD

Steps:

• In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
• Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
• Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
• Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is mixed in, until smooth and elastic.
• Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
• Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours depending on the temperature of your kitchen.
• Lightly grease two 9X5 loaf pans.
• Turn the dough out onto a lightly floured board and divide in half.
• Pat each half into a long rectangle.
• Fold one rectangle like a letter, overlapping the short sides into the middle. Press to flatten.
• Beginning at the narrow end, roll the dough into a log and roll the log until it is the same length as the loaf pan.
• Pinch the ends and along the seam to seal and place in loaf pan seam side down.
• Repeat folding with other half of dough.
• Cover loosely with plastic and let rise until dough is about 1 inch above pan about 1 hour.
• Bake in oven preheated to 375 degrees F until loaves are golden brown and pull away from the edge of the pans, about 40 minutes.
• Turn onto racks and let cool completely.

SIMPLE WHITE BREAD

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.

WHITE BREAD SANDWICH LOAF

Steps:

• In a small saucepan, combine the milk, butter, and the sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
• Meanwhile, in large bowl, whisk together the flour and salt and set aside.
• Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes.
• Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot in the kitchen, until puffed and doubled in size, about 2 hours.
• Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping side to seal and make a seam. Place seam side-down in a buttered 9x5 loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, about 2 to 2 1/2 hours.
• Place a rack in the center of the oven and preheat to 400 degrees F. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
• Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles, on the bottom and top, or an instant read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
• Transfer the bread loaf to a cooling rack and cool completely before slicing.

UNCLE WHITE'S BREAD MACHINE ROLLS

Steps:

• Place the bread flour, buttermilk, brown sugar, salt, yeast, and egg yolk into a bread machine. Using the Dough setting, allow the machine to mix the ingredients until moist. Pause the cycle and pour in the oil, then let the machine continue to the end of the Dough cycle.
• Grease muffin pans or a baking sheet, and set aside.
• Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts, form into round, smooth rolls, and place them into the cups of the muffin pans or on baking sheet, making sure the rolls don't touch each other. Cover the rolls with a kitchen towel, and let rise in a warm place until double, about 25 minutes.
• While the rolls are rising, preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven for 20 minutes, or until golden brown. Rub the tops of the hot rolls with a stick of butter for a soft crust, cool the rolls slightly, and serve warm.

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.

WHITE SANDWICH BREAD

Steps:

• Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
• Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
• Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
• Preheat the oven to 400 degrees F.
• Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.

WHITE BREAD PLUS (UNCLE DANNY BREAD)

Steps:

• In mixing bowl, dissolve yeast in 1/2 c. lukewarm water. Add sugar. Let stand 45 minutes
• Beat in egg, vegetable oil, 2 c. water and salt.
• Gradually add flour up to 7 cups, and additional as needed to make dough workable
• Turn out dough onto floured surface and knead for 10 minutes
• Place in well-greased bowl and allow to rise until doubled
• Punch down, fold under edges, and allow to rise again until doubled
• Divide dough into 3 parts and shape into oblong loaves. Please in well-greased loaf pans and let rise until doubled
• Place loaves in cold oven, and set oven for 400 degrees. Bake 15 minutes.
• Reduce oven temperature to 375 degrees and bake 15-30 minutes, until loaf sounds hollow when tapped.
• Removes loaves from oven and brush with melted butter if desired.

WHITE BREAD PLUS

Steps:

• Combine yeast, 1/2 C water (105-115 degrees) and 1 t. sugar in bowl and allow to proof. (Until foamy, approximately 5 minutes, or about 10 for standard yeast.).
• Add egg, melted (but not hot) lard, salt and remaining sugar and water (105-115 degrees).
• Add 4 cups flour and beat (with a spoon or mixer) for one minute. Stir in remaining flour one cup at a time, until dough pulls away from the sides of the bowl and can be handled.
• Turn out on a floured surface and knead until dough is smooth and pliable, about 10 minutes .
• Shape into a ball and place into a greased mixing bowl.
• Turn dough over so greased side is on top, cover with a tea towel and allow to rise in a warm place until doubled in size.
• (Approx. 1-1 1/2 hours for rapid rise yeast, 2 hours or so for standard yeast.) Punch dough down, turn it over in the bowl, and allow to rise again until almost doubled in size.
• Punch down and shape into 3 large loaves, or (I prefer) 4 braided loaves.
• (Cut dough into 12 equal pieces, roll each into a long rope and braid them into 4 loaves.) Allow loaves to rise.
• Brush with egg wash (1 egg, 1 t. sugar, 1 t. water) or milk, if desired, and sprinkle with Aunt Jane's salt.
• Bake in 375°F oven for approximately 17 minutes. (braids) or 30-40 minutes (loaves) until brown on the outside and sounds hollow when tapped.