Idiot Proof White Bread Recipes

IDIOT-PROOF BANANA BREAD

Steps:

• mash bananas with a potato masher, don't use a blender, it gets too runny. add everything else and mix well.
• pour into a greased loaf pan (you could probably use muffins tins and bake for less time, haven't tried).
• bake at 350f for about an hour or until knife inserted comes out clean, remember it will firm up a little while cooling.

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.

IDIOT PROOF WHITE BREAD

Steps:

• Mix the flour and table salt in a large bowl.
• Rub in the fresh yeast, or stir in the easy-blend yeast.
• Add the oil and tap water and mix to combine.
• tip onto a lightly floured surface and knewad for 6 minutes.
• Put back into the bowl and seta aside to rise for about 1 hour.
• Knock back the dough by punching the air out of it. Shape into a ball and put on a large, lined baking tray.
• Set aside to rise for about 1 hour.
• Preheat the oven to 220 C / fan 200 / gas 7.
• Dust the loaf with flour and cut a deep cross in the top.
• Bake for 30-35 minutes, until cooked an golden brown. It should sound hollow when tapped on the bottom.
• He recommends slicing it into 8 huge slices like a cake to eat. We love it this way, but more usually we cut it into normal bread slices, probably about 12 of them.
• Notes:.
• Make sure that the salt is well mixed into the flour because if salt comes into diret contact with the yeast it'll kill it (think salt on slugs -- ).
• Using warm water is one of those things perpetuated in recipe books written by cooks who made the odd loaf but weren't bakers. Warm water speeds up the rising process, but it's to the detriment of flavour (says baker Paul Hollywood).
• Kneading - use a really lightly floured surface, like a dusting of talcum powder - and knead lightly with the heel of your palm and finger tips.
• There's no need to cover the dough when rising (I did - Chef UK). Sometimes, if you've left it for a long time, it gets a thickening on the outside, but don't worry. There's no need to find a warm place either; just anywhere out of your way. It'll take longer to rise, but the flavour will be better. The dough is ready when doubled in size. Knocking it back when it has risen will improve the flavour. Shape the loaf rather than knead it (although I knead it lightly for 1-2 minutes Chef UK) - add olives or chopped nuts at this stage too.