ASIAN WATER ROUX WHITE BREAD
Secret to homemade bread that will stay soft for days! If you enjoy the silky, cotton-soft but expensive loaves from Chinese bakeries, then you will love these! My kids can't rave enough about them. It might be more work than the usual white bread, but trust me, this is so worth it! Water roux works best refrigerated overnight; however, if you don't want to wait, make sure it's room temperature when you add it to the dough! The dough is quite moist to work with. It is easier to do the kneading in a mixer.
Provided by Jessica Choi
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 10h50m
Yield 20
Number Of Ingredients 12
Steps:
- To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar. Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.
- The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.
- Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.
- Grease 2 8x4 inch loaf pans.
- Working on a floured surface, cut the dough in half, and form each half into a loaf shape. Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.
- Preheat an oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove the bread from the pans, and brush loaves with melted butter while still warm.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 23.8 g, Cholesterol 16.7 mg, Fat 3.2 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 146.1 mg, Sugar 4.6 g
WHITE BATTER BREAD
This simple recipe will give you 2 beautiful, delicious loaves of bread. Try it warm with butter and jam, WOW!! Prep time is the rising.
Provided by MizzNezz
Categories Yeast Breads
Time 1h50m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast in water, in a large bowl.
- Add half the flour, and the sugar, salt,and shortning.
- Blend at low speed, then beat 2 minutes at med speed.
- Mix in remaining flour by hand.
- Cover and let rise until doubled, about 45 minutes.
- Stir the batter hard for 30 seconds.
- Spread into 2 8in greased loaf pans (batter will be sticky).
- Let rise until doubled, about 20 minutes.
- Bake at 325* for about 45 minutes, until golden brown and done.
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
RICH WHITE BATTER BREAD
Make and share this Rich White Batter Bread recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water, blend in ginger and 1 T sugar. Let stand in warm place until mix is bubbly (about 15 minutes).
- Stir in remaining sugar, salt, milk and oil.
- Mix in flour one cup at a time. Place dough in well greased 2 lb coffee can. Let rise until doubled in size. Bake 60 minutes or until top is brown.
Nutrition Facts : Calories 3153.6, Fat 84, SaturatedFat 36, Cholesterol 167.9, Sodium 2897, Carbohydrate 506.9, Fiber 16.7, Sugar 39.3, Protein 86.2
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