EASY WHITE BREAD
The best easy white bread recipe that delivers soft, fluffy and absolutely delicious bread every time. 5 ingredients and minimal prep are all that's needed.
Provided by Alida Ryder
Categories Bread
Time 2h25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 367 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
THE SOFTEST, FLUFFIEST HOMEMADE WHITE BREAD YOU CAN MAKE
Warm, fluffy homemade white bread has been a staple of cooks long before and after mid century because it is that good!
Provided by Kevin Mayfield
Categories Bread
Time 2h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 162 kcal, Sugar 2 g, Sodium 293 mg, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 30 g, Fiber 1 g, Protein 4 g, Cholesterol 6 mg, UnsaturatedFat 2 g, ServingSize 1 serving
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
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
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- Dissolve 1 tbsp of the sugar in the half cup of lukewarm water. Sprinkle the yeast over the surface of the water and let stand for about 15 minutes until the yeast foams well, then stir it up.If you prefer to use instant yeast, just add it to the flour mixture in the instruction below.
- Combine 3 cups of the flour along with the 2 tbsp sugar and 2 tsp salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
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- In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
- Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
- Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
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