Fabulously Easy White Bread Recipes

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.

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.

EXCELLENT WHITE BREAD

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.

FABULOUSLY EASY WHITE BREAD

Steps:

• Mix shortening, salt, and sugar in a large bowl for about 2 minutes.
• Do not worry if the shortening does not completely melt, but make a good attempt.
• Add the hot milk and water.
• Let cool to lukewarm.
• In a small bowl, mix yeast with 1/4 cup water.
• Let stand 5 minutes.
• Add 3 cups flour and yeast all at once and mix until well blended.
• Add 2 more cups of flour, one cup at a time, mixing until blended well.
• Pour dough onto lightly floured board.
• (It will not actually"pour," so scrape out remnants with a spatula or potlicker.) Knead for two minutes with floured hands.
• Let rest for ten minutes.
• Dough will be very sticky.
• Adding enough of the remaining flour to keep the dough from sticking, knead the dough until smooth, elastic, and pliable (about 8-10 minutes.) Place the dough in a large, greased bowl, turning once to grease.
• Cover and allow to rise in a warm spot for about an hour or until doubled in bulk.
• Punch dough down and let rise to previous size and perhaps a little bigger (about 30-45 minutes.) Split dough into two halves.
• Place each half in a loaf pan and cover.
• Allow to rise until doubled in bulk (anywhere from 30 minutes to 1 1/2 hours) Bake in 425 degree oven for 15 minutes.
• Remove from oven and cover in a cloth.
• Change oven heat to 375 and bake for 15 minutes.
• Remove pan from oven and immediately remove from pan.
• Knock lightly on the bottom of the loaf.
• If a hollow sound is made, bread is done.
• If not, return to the pan and bake 5-15 minutes.
• Allow to cool for 30 minutes before slicing.
• Notes for great crusts: For a hard, crisp crust, brush the top with cold water three or four times while baking.
• For a soft crust, brush with cold milk or melted butter before baking.
• For a shiny crust, brush a mixture of egg yolk and one tbsp milk on bread before baking.

EASY WHITE BREAD

Steps:

• Blend dry ingredients, rub in shortening. Add warm water (40°C, 105°F), mix until smooth.
• Cover with moist cloth, stand in warm place 30 - 40 minutes.
• Knock down, knead lightly. Cut to size required, cover with moist cloth, stand for 10 minutes.
• Knead well, mould to the required shape. Place in greased tin or on greased tray.
• Cover wtih a damp cloth and let the bread rise in a draft-free place until 2 - 3 times its original size. Brush lightly with milk, beated egg or shortening.
• Bake in oven (230°C, 450°F) until loaf sounds hollow when tapped.
• NORMAL BAKING TIMES: White bread 25-30 minutes.
• Usually, at 25 minutes, I take the bread out of the tins and return the bread to the oven for a further 5 minutes This browns the bread nicely, all over.

EASY WHITE BREAD

Steps:

• Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
• Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
• Tip onto a lightly floured work surface and knead for around 10 mins.
• Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
• Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
• Place it on the baking parchment to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7.
• Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
• Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.