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
SOFT WRAP BREAD
This recipe has been posted on several cooking blogs, including Real Mom Kitchen, My Kitchen Cafe, and My Sister's Cucina. It's relatively easy and tastes so much better than ready-made wrap bread.
Provided by Pinay0618
Categories Yeast Breads
Time 2h5m
Yield 8 wraps
Number Of Ingredients 6
Steps:
- Place 2 cups of the flour into a bowl or the bucket of a dough mixer. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
- In a seperate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.
- Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, or mixer) to form a soft dough. Continue mixing for 5 minutes. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.
- Let the dough rise, covered, for 1 hour.
- Divide the dough into 8 pieces (each about the size of a handball, cover, and let rest for 15-30 minutes.
- Roll each piece into a 7"-8"-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.
- Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
Nutrition Facts : Calories 220, Fat 3.9, SaturatedFat 0.5, Sodium 368, Carbohydrate 40.1, Fiber 1.7, Sugar 0.3, Protein 5.4
SUPER FLATBREAD WRAPS
"These are my family's favorite! My kids will eat anything we roll up in this. The original recipe called for all white flour and a lot of salt. I added whole wheat flour to make it healthier and cut back on the salt." Fay Strait - Waukee, Iowa
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. Add the oil, salt, whole wheat flour and 3/4 cup all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into an 8-in. circle., Heat a large nonstick skillet over medium heat; add a portion of dough. Cook for 30-60 seconds or until bubbles form on top. Turn and cook until the second side is golden brown. Remove and keep warm. Repeat with remaining dough, adding cooking spray as needed., Lightly oil the grill rack. Sprinkle steak with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes before cutting steak thinly across the grain. Serve on warm flatbreads with lettuce, olives and cheese.
Nutrition Facts : Calories 348 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 770mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
SOFT WRAP FLATBREAD
This is a soft, fluffy flatbread similar to Taco Bell's gorditas or Quizno's Sammies. The recipe comes from King Arthur Flour.
Provided by Donna M.
Categories Breads
Time 1h20m
Yield 8 flatbreads, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place 2 cups of the flour into a bowl or the bucket of a bread machine.
- Pour the boiling water over the flour and stir until smooth.
- Cover and set mixture aside for 30 minutes.
- In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.
- Add this to the cooled flour/water mixture, stir, and knead for several minutes (by hand, mixer or bread machine) until it forms a soft dough.
- If using a bread machine, it is not necessary to let it knead the full cycle--about 5 minutes after it gets up to full speed is enough, but the full knead cycle will not hurt it.
- The dough should form a ball that is somewhat sticky.
- If kneading by hand, keep your hands and work surface lightly oiled.
- Let the dough rise, covered, for 1 hour.
- Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.
- Roll each dough portion into a 7" or 8" circle.
- Dry-fry (fry without oil) over medium heat for about 1 minute per side, until puffed and flecked with brown spots.
- Adjust the heat if they seem to be cooking either too quickly or too slowly--cooking too quickly means they may be raw in the center, while too slowly will dry them out.
- Transfer the cooked breads to a wire rack, stacking them to keep them soft.
- Serve immediately, or cool slightly and then store or freeze in plastic bag.
Nutrition Facts : Calories 215.3, Fat 3.9, SaturatedFat 0.5, Sodium 369.5, Carbohydrate 39, Fiber 1.6, Sugar 0.2, Protein 5.3
More about "soft wrap bread recipes"
EASY SOFT FLATBREAD RECIPE (NO YEAST) | RECIPETIN EATS
From recipetineats.com
5/5 (510)Total Time 45 minsCategory FlatbreadCalories 370 per serving
- Melt butter in milk: Combine butter and milk and heat until butter is just melted - on stove or in microwave.
- Knead 2 minutes: Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
NO-OVEN REQUIRED SOFT WRAP BREAD - MEL'S KITCHEN CAFE
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4.8/5 (13)Total Time 2 hrs 4 minsCategory BreadsCalories 238 per serving
- Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.
- In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. It may look like the flour/salt/oil/yeast mixture will never absorb into the boiling water/flour mixture. It will, I promise, but you may need to take it out of your electric mixer, if using one, and knead the flour in by hand or add it very gradually into your electric mixer.
- Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
- Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
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