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
MAKE FOUR LOAVES OF WHITE BREAD
Steps:
- Gather the ingredients.
- In a large bowl, dissolve the yeast with the 3/4 cup warm water.
- Add the remaining amount of 2 2/3 cups of warm water, sugar, and salt. Stir until dissolved.
- Add shortening and 4 cups of flour. Mix well. Slowly add the remaining amount of flour until dough is formed. You may or may not use the full amount of flour.
- Turn dough out onto a floured board. Knead the dough for about 10 minutes, adding more flour by the tablespoon, if necessary.
- Grease a large bowl. Put the bread dough into the bowl, then turn the dough over so that the top of the dough is greased.
- Cover the bowl with a clean kitchen towel and let the dough rise at room temperature until double in size or about 1 hour.
- Punch down dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes.
- Divide the dough into 4 equal parts. Form each quarter into a loaf by rolling the dough into a rectangle. Roll the dough up like a jelly roll. Pinch seam closed. Pinch and tuck edges under the loaf.
- Preheat oven to 375 F. Grease 4 loaf pans or 2 baking sheets.
- Spread a light layer of yellow cornmeal on the loaf pans or baking sheets, if desired.
- Set loaves in 9 x 5-inch pans or 2 loaves on each baking sheet, cover with a clean kitchen towel and allow to rise until double in size or for about a half-hour.
- Bake breads for about 45 minutes or until golden brown.
- Remove breads from oven and turn out loaves onto the rack. Allow loaves to cool completely before freezing.
Nutrition Facts : Calories 126 kcal, Carbohydrate 24 g, Cholesterol 1 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 160 mg, Sugar 1 g, Fat 2 g, ServingSize 4 loaves (40 servings), UnsaturatedFat 0 g
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
MOM'S HOMEMADE WHITE BREAD ROLLS (OR LOAVES)
My mom makes this every year for the holidays, these are delicious and pretty easy to make. I've gotten detailed in the instructions, because she gave me this recipe when I was first learning how to make bread.
Provided by Liara
Categories Yeast Breads
Time 4h20m
Yield 1 ten X thirteen pan of rolls
Number Of Ingredients 7
Steps:
- Dissolve yeast and 2 Tablespoons sugar in 1/4 cup warm water, set aside.
- Microwave 2 cups water, shortening and salt, until the shortening melts.
- Stir this mixture until it completely dissolves.
- Start adding flour about 2 cups to start to this mixture, just a little at a time so that it stays smooth and doesn't get lumpy.
- Then add yeast mixture, mix well.
- Continue adding flour and then turn out on floured surface and knead in remaining flour, until no longer tacky.
- Grease a large bowl or pan with vegetable oil.
- Put the bread in this bowl cover and let it rise.
- If you use a fast acting yeast it should take about 45 minutes.
- Turn out on the counter and fold in sides, put back in bowl and let rise again.
- After the second rising it is time to turn it out and make the rolls or bread and place it in a pan.
- Make sure the pan is well oiled with vegetable oil.
- Place them in the pan (pans) and let rise one last time and then bake them at 375°F oven until done, about 20 minutes or so.
Nutrition Facts : Calories 2963.7, Fat 20.7, SaturatedFat 4.4, Sodium 4685.8, Carbohydrate 600.4, Fiber 22.2, Sugar 27.2, Protein 80.3
WHITE YEAST BREAD
With this recipe you can be as creative as you wish, from simple oval loaves to plaited or braided masterpieces. Or make a whole variety of rolls, from basic round ones to more complex shapes: pretzel-type knots or, if you're feeling particularly inventive, small animals - snakes, mice, even hedgehogs!
Provided by Food Network
Time 5h
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a measuring cup, mix the sugar with a 1/2 cup of the warm water and yeast and let stand in a warm place for 5 minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand.
- In a large bowl, sift together the flour and salt. Rub in the butter, and make a well in the center. If using olive oil instead of butter, pour the olive oil into the remaining 1 1/2 cups water. Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary.
- Knead the mixture until the dough is smooth and springy to the touch, about 10 minutes. If kneading in an electric food mixer with a dough hook, 5 minutes is usually long enough.
- Put the dough in a large oiled bowl. Cover the top tightly with plastic wrap, and place somewhere warm to rise, until it is doubled in size. This may take up to 2 or even (on a cold day) 3 hours.
- Preheat the oven to 425 degrees F.
- When the dough has more than doubled in size, punch down, and knead again for 2 to 3 minutes. Leave to relax for 10 minutes before you begin to shape the bread.
- Shape the bread into loaves or rolls, and then transfer to a baking tray, and cover with a clean tea or dish towel. Allow to rise again in a warm place for 20 to 30 minutes, until the shaped dough has again doubled in size. When the dough has fully risen, it should leave a dent when you gently press the dough with your finger.
- The bread is full of air at this point, and therefore very fragile, gently brush the loaf with egg wash and sprinkle with poppy or sesame seeds, if using, or dust lightly with flour for a rustic-looking loaf.
- Bake in the oven for 30 to 45 minutes for a loaf, depending on its size, or 10 to 15 minutes for rolls, Turn the heat down to 400 degrees F, after 15 minutes for the remaining baking time. When baked, the bread should sound hollow when tapped on the base. Transfer the loaf to a wire rack to cool.
CLASSIC WHITE LOAF
Once you've mastered this basic loaf, the bread-making world's your oyster
Provided by Barney Desmazery
Time 2h
Yield 16 slices
Number Of Ingredients 5
Steps:
- Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
Nutrition Facts : Calories 111 calories, Fat 1 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.31 milligram of sodium
THE SATURDAY WHITE BREAD
This yeast bread recipe from Ken Forkish is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.
Provided by Ken Forkish
Categories Bread Bake Peanut Free Fat Free Soy Free Dairy Free Tree Nut Free Vegetarian Vegan
Number Of Ingredients 4
Steps:
- Autolyse: Combine the 1,000 grams of flour with the 720 grams of 90°F to 95°F (32°C to 35°C) water in a 12-quart round tub or similar container. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes.
- Mix: Sprinkle the 21 grams of salt and the 4 grams (1 level teaspoon) of yeast evenly over the top of the dough. Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you. (It's fine to rewet your hand three or four times while you mix.)
- Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed.
- Use the pincer method to fully integrate the ingredients. Make five or six pincer cuts across the entire mass of dough. Then fold the dough over itself a few times. Repeat, alternately cutting and folding until all of the ingredients are fully integrated and the dough has some tension in it. Let the dough rest for a few minutes, then fold for another 30 seconds or until the dough tightens up. The whole process should take about 5 minutes. The target dough temperature at the end of the mix is 77°F to 78°F (25°C to 26°C). If the final mix temperature is cooler, don't worry, it will just take longer to fully rise (in this case tripling in size). If you have a warm spot where the dough can rise, that will help make up for the cooler dough temperature. If your dough is warmer, the dough will triple in size sooner. (The next time you make the recipe, you can adjust the final mix temperature by using warmer or cooler water.) Cover the tub and let the dough rise.
- Fold: This dough needs two folds. It's easiest to apply the folds during the first 1½ hours after mixing the dough. Apply the first fold about 10 minutes after mixing and the second fold during the next hour (when you see the dough spread out in the tub, it's ready for the second fold). If need be, it's okay to fold later; just be sure to leave it alone for the last hour of rising.
- To fold the dough, dip your active hand in the container of warm water to wet it so the dough doesn't stick to you. With your moistened hand, reach underneath the dough and pull about one-quarter of it out and up to stretch it until you feel resistance, then fold it over the top to the other side of the dough. Repeat four or five times, working around the dough until the dough has tightened into a ball. Grab the entire ball and invert it so the seam side, where all of the folds have come together, faces down. This helps the folds hold their position. The top should be smooth.
- When the dough relaxes a bit and flattens repeat the process for the second fold. When the dough is triple its original volume, about 5 hours after mixing, it's ready to be divided.
- Divide: Moderately flour a work surface about 2 feet wide. Flour your hands and sprinkle a bit of flour around the edges of the tub. Tip the tub slightly and gently work your floured free hand beneath the dough to loosen it from the bottom of the tub. Gently ease the dough out onto the work surface without pulling or tearing it.
- With floured hands, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the area in the middle, where you'll cut the dough, with a bit of flour. Cut the dough into 2 equal-size pieces with a dough knife or plastic dough scraper.
- Shape: Dust 2 proofing baskets with flour. Shape each piece of dough into a medium-tight ball. Place each seam side down in its proofing basket.
- Proof: Lightly flour the tops of the loaves. Set them side by side and cover with a kitchen towel, or place each basket in a non-perforated plastic bag.
- Plan on baking the loaves about 1¼ hours after they are shaped, assuming a room temperature of about 70°F (21°C). If your kitchen is warmer, they will be optimally proofed in about 1 hour. Use the finger-dent test to determine when they are perfectly proofed and ready to bake, being sure to check the loaves after 1 hour: Poke the rising loaf with a floured finger, making an indentation about ½ inch deep. If it springs back immediately, the loaf needs more proofing time. If the indentation springs back slowly and incompletely, the loaf is fully proofed and ready to bake. With this bread, 15 minutes can make the difference between being perfectly proofed and collapsing a bit.
- Preheat: At least 45 minutes prior to baking, put a rack in the middle of the oven and put 2 Dutch ovens on the rack with their lids on. Preheat the oven to 475°F (245°C). If you only have 1 Dutch oven, put the second loaf into the refrigerator about 20 minutes before baking the first loaf and bake the loaves sequentially, giving the Dutch oven a 5-minute reheat after removing the first loaf. Alternatively, you can keep the second loaf in the refrigerator overnight, in its proofing basket inside a non-perforated plastic bag, and bake it early the next morning; if you do this, put the second loaf in the refrigerator immediately after shaping.
- Bake: For the next step, please be careful not to let your hands, fingers, or forearms touch the extremely hot Dutch oven.
- Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising-the seam side. Use oven mitts to remove the preheated Dutch oven from the oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Use mitts to replace the lid, then put the Dutch oven in the oven. Maintain the temperature at 475°F (245°C).
- Bake for 30 minutes, then carefully remove the lid and bake for about 20 more minutes, until at least medium dark brown all around the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot.
- Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack or set the loaf on its side so air can circulate around it. Let the loaf rest for at least 20 minutes before slicing.
WHITE LOAF
Learn to make white bread with Angela Nilsen's step-by-step recipe, once you've cracked it, we have three variations to try
Provided by Angela Nilsen
Time 3h
Yield Makes 1
Number Of Ingredients 4
Steps:
- Mix the flour, yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Cut off two-thirds and one-third with a sharp knife and shape both into round balls. Cover with the glass bowl and leave for 10 mins.
- Now shape to make a cottage loaf. Gently re-shape the balls of dough if necessary. Sit the larger ball on a baking parchment-lined baking sheet. Sit smaller ball in the centre of the larger one and press down through the centre of the smaller one right into larger one with your finger (dipped in flour so it doesn't stick), to attach it. Dust the top with a little flour. Cover with a clean dry tea towel and leave for 40-45 mins, or until about doubled in size.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
Nutrition Facts : Calories 92 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium
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
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