SUNBEAM LIGHT CRUST WHITE BREAD
A light soft crust bread great for sandwiches, rolls and just about anything you can throw at it. This recipe is perfect for the Sunbeam 5891.
Provided by Diana in KS
Categories Yeast Breads
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place water (liquid component) with egg, butter, sugar and salt in a small sauce pan and bring up to heat. Do not completely melt the butter or you will scramble the egg.
- Pour into bottom of machine and add gluten.
- do not stir or mix!
- Add flour right on top.
- Now it's time to add the yeast. Now I just dump it on the top. The proper method is to make a well, place the yeast in that well and then cover the yeast with flour.
- Since this has egg in it you can't use the timer so the placement of the yeast doesn't matter.
- Set to sandwich (two rises) and your done.
- You need to test your machine for done-ness. In my machine this recipe is done 19 minutes earlier than the cycle.
- Remove when done and let set on a rack for 20-30 minutes. Slice and eat.
- You can add 2-3 T of different spices for different bread flavors.
- For nice muffin rolls- set the machine to dough and remove after it is done kneading. cut dough in half and then half those pieces until you end up with 2" pieces. Flatten slightly and place into lightly sprayed muffin tins. Let rise until doubled in size and bake on 350 until golden brown.
Nutrition Facts : Calories 113.6, Fat 1.6, SaturatedFat 0.8, Cholesterol 20.2, Sodium 110.6, Carbohydrate 21.3, Fiber 0.7, Sugar 3.2, Protein 3.1
CLASSIC BUTTER CRUST BREAD
Evoking memories of small-town bakeries, this classic white loaf does it all- breakfast, toast, sandwiches, bread with a pot roast dinner. Leftovers make great croutons, French toast or bread pudding.
Provided by Sageca
Categories Breads
Time 2h30m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Add sugar, salt, buttermilk and better to the bread pan.
- 2. Spoon flour on top of liquid. Add yeast.
- 3. Select Basic/White cycle and Light Crust setting and press Start.
- Topping: After bread final rise and just before baking, press Pause.
- Raise the lid, cut 1/2 inch slash down the length of the bread.
- and brush with melted butter. Close lid and press Start to continue cycle.
- I prefer using the Dough cycle, remove, shape, let rise and bake in the oven,.
CRUSTY WHITE BREAD
Make and share this Crusty White Bread recipe from Food.com.
Provided by fizzybrat
Categories Yeast Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water.
- Add sugar, salt, oil and 3 cups four, mix well.
- Add enough remaining dough to make dough easy to handle.
- turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic.
- Place dough in oiled bowl and brush top with oil.
- Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled.
- Punch down dough and divide in half.
- Roll each half into a 9x18 inch rectangle, and starting at she short side, roll up into a roll.
- Press down ends of roll to seal, and tuck ends under roll.
- Place roll in greased loaf pan, seam side down and cover with damp cloth. Repeat with other roll. Let rise 1 hr, or until doubled.
- Heat oven to 400F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.
Nutrition Facts : Calories 1677.7, Fat 31.5, SaturatedFat 4.2, Sodium 3506.6, Carbohydrate 301.7, Fiber 12, Sugar 13.6, Protein 41.6
BUTTERMILK ROLLS OR CLASSIC WHITE BREAD
Like this one, most of my favorite "go-to" recipes are Peter Reinhart's or variations of his recipes. This is the recipe I make for parties or guests that I know aren't whole grain fans like we are. If you weigh ingredients, you'll get amazing consistency. $25 will get you a very good scale these days (and is great for dieters). The yeast amounts can be varied for improved flavor but increased rise times. Loaves and rolls can be retarded either as bulk dough or shaped rolls and loaves. I do this for convenience, for flavor, and I like the tiny white bubbles or spots on the surface refrigeration causes.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 1h10m
Yield 18 dinner rolls, 18-22 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dry ingredients except salt.
- Mix egg, and buttermilk and melted butter.
- Add liquids to dry ingredients until a uniform dough is made (may be shaggy at this time).
- Cover and let sit for 20 minutes to strengthen dough.
- Add salt.
- Knead by hand or mixer for 8 minutes. In a mixer, the dough will clean the sides of the bowl, but the bottom may stick some so take time during the kneading to mix the dough from top to bottom once or twice.
- Also during the kneading add flour or water to make a soft and tacky but not sticky dough. Sticky means dough stays on the fingers when touched.
- Test for a windowpane (stretch some to see if it tears or is thin enough to show light through). Knead a little more if necessary.
- Let the dough rise in oiled and covered bowl until doubled (60 minutes or so).
- For rolls: divide into 2 ounce portions and stretch a smooth side to form a ball. Roll with a cupped hand on a clean surface to smooth it out. The ball can take some downward pressure.
- Place on parchment 1" apart, cover and let rise for 20 to 45 minutes or unitl almost doubled in volume.
- For loaves: divide into 2 loaves, shape and place in 8 x 4" pans.
- Let rise covered, for 45 to 60 min until doubled or just shy of doubled.
- Preaheat oven to 400 F and drop temps once bread is placed in the oven.
- Bake loaves at 350F until 205F internally, rotating in oven after 20 minutes.
- Brush rolls with egg-water mixture if desired.
- Bake rolls at 375F until 205F internally (15 to 20 min) rotating the pan half-way during the bake.
- Remove bread from pans or parchment and cool on a rack.
Nutrition Facts : Calories 156.9, Fat 3.8, SaturatedFat 2, Cholesterol 28.2, Sodium 288, Carbohydrate 25.2, Fiber 0.8, Sugar 3.4, Protein 5.1
BEST EVER WHITE BREAD
This is a fabulous white bread, perfect for sandwiches and morning toasts. From the " Heartland Cooking" serie, by Frances Towner Giedt.
Provided by Chef Glaucia
Categories Yeast Breads
Time 3h45m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients in the bread machine pan.
- Select "Dough" cycle.
- When the machine beeps, remove the dough from the machine and turn onto a lightly floured surface. Punch down and roll up jelly-roll-style into a cylinder, tucking ends under to seal. Place seam side down in prepared loaf pan.
- Cover and let it rise in a warm place until doubled in bulk, about 45 minutes.
- Preheat oven to 350°F Bake loaf until browned, abou 35 to 40 minutes. Let cool in pan for 5 minutes. Remove to rack to cool.
- Note: If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Nutrition Facts : Calories 150.4, Fat 2.5, SaturatedFat 1.4, Cholesterol 6.8, Sodium 322.9, Carbohydrate 26.9, Fiber 1.3, Sugar 2.4, Protein 4.9
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