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
WONDERFUL WHITE BREAD
"Simply wonderful" is the way Karen Kaloydis of Flushing, Michigan describes this beautiful loaf of home-style white bread. Its light texture makes it great for sandwiches or toast.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 7
Steps:
- In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 111 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
WONDERFUL GLUTEN FREE WHITE BREAD
Like most Celiacs, white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread.
Provided by ChristyE
Categories Yeast Breads
Time 1h40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine water, sugar and yeast. Set aside until foamy, about 5-10 minutes.
- In the mixing bowl of a stand mixer, combine yeast mixture with remaining ingredients. Mix on medium speed for 2 minutes.
- Spoon into a greased loaf pan. Using the back of a wet spoon, smooth the top of the bread.
- Place in a warm place for 1 hour or until bread has risen just over the top of the loaf pan.
- Bake at 375 degrees for 25 minutes. Remove from oven and immediately remove bread from pan. Place on wire rack to cool.
Nutrition Facts : Calories 195.3, Fat 7.6, SaturatedFat 1.4, Cholesterol 52.9, Sodium 313.3, Carbohydrate 28.1, Fiber 1.1, Sugar 3.5, Protein 3.5
WONDERFUL WHITE BREAD
This is one of my few successful attempts at making bread without the bread machine, so I wanted to record it, hoping for repeat performances. If I can do it, you can't go wrong if you follow the directions. This recipe is based on a Tyler Florence Food 911 recipe, and it tastes wonderful.
Provided by PanNan
Categories Yeast Breads
Time 2h40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Heat the milk with the butter in small sauce pan just until the butter melts.
- Remove from heat and add to the bowl of a standing mixer fitted with a dough hook.
- When the milk is warm (not hot) add the yeast and sugar (or honey).
- Stir gently to dissolve yeast, and let stand for 3 minutes.
- If the yeast is active, it will foam.
- Turn mixer on low and gradually add the flour.
- When the flour is incorporated increase the speed to medium, add the salt and 1 egg white.
- Mix about 10 minutes, stopping occasionally to scrape down the sides (if necessary) and remove the dough from the hook, until the dough is no longer sticky.
- Turn the dough onto a work surface and knead it (folding dough over and pushing away) for about a minute, or until it stretches without breaking.
- Form the dough into a ball and place into an oiled bowl, turning to coat the entire dough ball with oil.
- Cover with plastic wrap, or a damp towel and let rise in a warm place (over a pilot light, or in a sunny spot, etc.) until doubled in size- 45 to 60 minutes.
- When two fingers are pressed into the dough ball, and the indentations remain after removing fingers- it's ready.
- Turn out the dough onto the work surface.
- It isn't necessary to punch it down- it will deflate on it's own.
- Handle very gently at this point!
- Work the dough into a rectangle, folding long sides under to the middle, and pinch ends closed.
- Place in 9 X 5 greased loaf pan with seam down.
- Make sure dough touches all sides of the pan.
- Cover with plastic wrap and let rise again until the top of the loaf is nearly level with the top of the pan.
- Preheat oven to 350.
- Place a large pan on the bottom rack of the oven.
- Pour 3 cups boiling water into the large pan.
- When dough has risen, make several perpendicular slashes with a sharp knife across the top of the loaf.
- Brush the top with slightly beaten egg white and sprinkle oats (or sesame seeds) over the top of the loaf.
- Place loaf pan on the top shelf of the oven (over the pan of water).
- Bake 30- 40 minutes, until thermometer inserted into the loaf registers 195 degrees, and the top is golden brown.
- Remove from loaf pan immediately, and cool on rack.
- Note: for cinnamon/raison swirl bread, sprinkle cinnamon and raisons on the rectangle and roll into loaf shape before the second rising.
Nutrition Facts : Calories 2035.4, Fat 48.9, SaturatedFat 28.3, Cholesterol 125.8, Sodium 5198.3, Carbohydrate 334.6, Fiber 14.4, Sugar 26.7, Protein 60.8
PERFECT WHITE BREAD
A perfectly simple and perfectly good white bread.
Provided by Donna
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 30
Number Of Ingredients 7
Steps:
- In a small saucepan, heat milk until it bubbles. Remove from heat and add the sugar, salt and shortening. Cool to lukewarm. While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy.
- Combine cooled milk mixture with yeast and water in a large mixing bowl. Stir in 2 cups of the flour, then add the remaining flour, 1/2 cup at a time, to make a moderately stiff dough. Knead on a lightly floured surface for 8 to 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat the dough. Cover the bowl with a damp towel and let rise in a warm place until the dough has doubled in volume (about 1 1/4 hours).
- Lightly grease two 9x5 inch loaf pans. Punch down the dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover and let rest 10 minutes. Shape dough into 2 loaves and place in pans; let rise until doubled (about 1 hour). Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven for 35 minutes or until the top is golden and the loaf sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 15.8 calories, Carbohydrate 1.7 g, Cholesterol 1.3 mg, Fat 0.8 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 161.8 mg, Sugar 1.6 g
FAVORITE WHITE BREAD
Knowing how much I like to bake bread, an aunt shared this recipe with me. I enjoy making it on rainy days and giving the house a warm, homey feeling. -Nancy Perry, Sayre, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each.).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the egg, shortening, sugar, salt and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff 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. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes., With a sharp knife, make five shallow diagonal slashes across the top of each loaf. Bake at 400° for 35-40 minutes or until golden brown. Remove from pans to wire racks. Brush with butter.
Nutrition Facts :
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.
EXCELLENT WHITE BREAD
This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you'd rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.
Provided by Melissa Clark
Categories dinner, lunch, breads
Time 4h15m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
- When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
- Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
- Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 7 grams, TransFat 0 grams
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