Classic White Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC WHITE BREAD RECIPE



Classic White Bread Recipe image

A simple and classic white bread recipe, perfect for slicing and topping with butter and jam!

Provided by abountifulkitchen

Categories     Side Dish

Time 1h40m

Number Of Ingredients 7

1 1/3 cups warm water
2 teaspoons yeast (I use SAF yeast, an instant yeast)
1 tablespoon sugar
2 3/4 cups bread flour (plus 2-4 tablespoons if needed)
1 teaspoon sea or kosher salt
3 tablespoons unsalted butter, melted
additional 1 tablespoon butter for top of loaf after baking

Steps:

  • Place warm water in the bowl of a stand mixer.
  • Sprinkle yeast and sugar over water in bowl. Let sit until yeast begins to bubble and foam in bowl.
  • Add 2 cups bread flour, 1 teaspoon salt and 3 tablespoons melted unsalted butter to the mixing bowl. Turn the mixer on low speed with the paddle attachment and let mix for 2 minutes.
  • Scrape down sides of bowl and paddle and mix for an additional 1-2 minutes on low. Add remaining 3/4 cup of bread flour, a little at a time, just until dough is no longer shiny and wet.
  • Scrape down sides of bowl again. Spray sides of the bowl with cooking spray and cover the bowl with Saran wrap. Place in a warm draft free place* to rise about 20 minutes.
  • Turn oven on to 375 degrees and place rack in center of oven. Grease a 8.5x4.5 inch loaf pan and set aside.
  • When the dough has risen for about 20-30 mins, sprinkle a little flour on top and turn the dough a couple of times in the bowl so it is not sticky. Form into a loaf shape and place in the pan.
  • Let rise again for about 20-30 minutes or until the dough is level with the top of the pan.
  • Carefully place in preheated oven for about 40 minutes or until top is golden.
  • Remove from oven let cool in pan for a few minutes then transfer loaf to a cooling rack. Brush with butter while still warm.

CLASSIC WHITE BREAD



Classic White Bread image

This white bread recipe is the starting point for our Multigrain, Rye, and Cinnamon-Raisin breads. See our Classic White Bread how-to for step-by-step instructions.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 6

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
2 1/4 cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
7 cups all-purpose flour, plus more for surface and dusting
4 teaspoons coarse salt

Steps:

  • Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
  • Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
  • Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
  • Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

TRADITIONAL WHITE BREAD



Traditional White Bread image

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

2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 ½ cups warm water (110 degrees F/45 degrees C)
3 tablespoons lard, softened
1 tablespoon salt
6 ½ cups bread flour

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

PERFECT WHITE BREAD



Perfect White Bread image

A perfectly simple and perfectly good white bread.

Provided by Donna

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h

Yield 30

Number Of Ingredients 7

2 cups milk, scalded
2 tablespoons white sugar
2 teaspoons salt
1 tablespoon shortening
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
6 cups bread flour

Steps:

  • In a small saucepan, heat milk until it bubbles. Remove from heat and add the sugar, salt and shortening. Cool to lukewarm. While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy.
  • Combine cooled milk mixture with yeast and water in a large mixing bowl. Stir in 2 cups of the flour, then add the remaining flour, 1/2 cup at a time, to make a moderately stiff dough. Knead on a lightly floured surface for 8 to 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat the dough. Cover the bowl with a damp towel and let rise in a warm place until the dough has doubled in volume (about 1 1/4 hours).
  • Lightly grease two 9x5 inch loaf pans. Punch down the dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover and let rest 10 minutes. Shape dough into 2 loaves and place in pans; let rise until doubled (about 1 hour). Preheat oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven for 35 minutes or until the top is golden and the loaf sounds hollow when tapped on the bottom.

Nutrition Facts : Calories 15.8 calories, Carbohydrate 1.7 g, Cholesterol 1.3 mg, Fat 0.8 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 161.8 mg, Sugar 1.6 g

DELICIOUS WHITE BREAD



Delicious White Bread image

Looking for a bread recipe? Then check out this home-made delicious white bread that's made by baking in an oven.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h

Yield 36

Number Of Ingredients 7

5 to 6 cups all-purpose flour
3 tablespoons sugar
2 teaspoons salt
2 packages regular active dry yeast
2 cups water
1/4 cup vegetable oil or shortening
1 tablespoon butter or margarine, melted

Steps:

  • In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat water and oil until very warm (120° F to 130° F). Add warm liquid to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in 2 1/2 to 3 cups of the flour until dough pulls cleanly away from side of bowl.
  • On floured work surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80° F to 85° F) 45 to 60 minutes or until light and doubled in size.
  • Grease 2 (8 x 4- or 9 x 5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured work surface, roll out each half of dough with rolling pin into 16x8-inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; press each end with side of hand to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30 to 35 minutes or until dough fills pans and tops of loaves are about 1 inch above pan edges.
  • Heat oven to 375° F. Uncover dough; bake 40 to 50 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans; place on wire racks. Brush with melted butter. Cool completely, about 1 hour.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 135 mg, Sugar 1 g, TransFat 0 g

WHITE BREAD



White Bread image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes two 1 3/4 pound loaves

Number Of Ingredients 7

2 1/2 cups warm water (110 degrees)
1 tablespoon active-dry yeast
1 tablespoon sugar
1 tablespoon coarse salt
7 cups bread flour, plus more as necessary
4 tablespoons (2 ounces) unsalted butter, room temperature, plus more for bowls, pans, and brushing
Nonstick cooking spray

Steps:

  • Place 1/2 cup warm water in a small bowl or liquid measuring cups yeast and sugar over water and whisk to combine. Let stand until creamy, about 5 minutes.
  • Place salt, remaining two cups warm water, and about 3 1/2 cups flour in the bowl of an electric mixer. Attach dough hook to mixer; turn mixer on and off a few times just to incorporate flour. Add 1 cup flour. With mixer on low, slowly add yeast mixture and remaining 2 1/2 cups flour. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time.
  • Continue kneading on medium speed for about 5 minutes Add butter and continue mixing dough, 4 to 5 minutes. Dough may come apart before coming back together.
  • Turn dough out onto a lightly floured work surface and shape into a ball. Butter a large bowl and transfer dough to prepared bowl, turning dough to coat. Cover tightly with plastic wrap sprayed with nonstick cooking spray and let stand at room temperature until doubled in size, 45 minutes to 1 hour.
  • Butter two 4 1/2-by-8 1/2-inch loaf pans; set aside.
  • Place dough, top-side down, on work surface to deflate; divide dough in half. Working with 1 piece of dough at a time, use the palms of your hands and fingertips or a rolling pin to pat dough into a 7-inch square.
  • Place dough on work surface so one of the short sides is facing you. Starting with the bottom edge, roll dough and pinch to seal seam. Place roll in pan, seam side down. Repeat process with remaining piece of dough.
  • Spray two pieces of plastic wrap with nonstick cooking spray. Cover loaf pans with plastic wrap, sprayed side down. Let stand in a warm place until doubled in size, growing over tops of pans, and when pressed gently with your finger an impression remains, 1 hour to 1 hour and 15 minutes.
  • Preheat oven to 425 degrees on a conventional oven or 400 degrees on a convection oven with a rack set in the center of oven.
  • Transfer pans to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees (conventional) or 350 (convection) and continue baking until honey brown and an instant-read thermometer inserted into the center of each loaf reaches 205 degrees, about 45 minutes more.
  • Transfer to wire racks. Let cool slightly; turn out loaves. Brush tops with butter and let cool. Do not cut until almost cool.

TRADITIONAL WHITE BREAD



Traditional White Bread image

Here's a time-saver! You can omit the first rising time by using quick active dry yeast.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h55m

Yield 32

Number Of Ingredients 7

6 cups Gold Medal™ all-purpose flour or Harvest King® or Better for Bread® bread flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast
2 1/4 cups very warm water (120°F to 130°F)
Butter or margarine, melted

Steps:

  • Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  • Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
  • Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
  • Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
  • Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg

SIMPLE WHITE BREAD



Simple White Bread image

Easy to make.

Provided by George

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h55m

Yield 24

Number Of Ingredients 8

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
½ cup nonfat dry milk powder
½ cup vegetable oil
2 tablespoons white sugar
1 tablespoon salt
8 ½ cups all-purpose flour
1 tablespoon butter, melted

Steps:

  • In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, oil, sugar, salt, and 3 cups of flour; beat with an electric mixer on medium speed for 3 minutes, or until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease surface. Cover the bowl with a damp cloth. Let rise in a warm place until doubled in size, about 1 hour.
  • Punch the dough down, and divide in half. Shape into loaves. Place in two greased 9 X 5 x 3 inch loaf pans. Grease the tops of the loaves, and cover with a damp cloth. Let rise until doubled, about 1 hour.
  • Bake at 375 degrees F (190 degrees C) for 35 minutes, or until golden brown. Remove bread from pans to cool on wire racks. Brush with melted butter or margarine.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 36.3 g, Cholesterol 1.8 mg, Fat 5.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 308.6 mg, Sugar 2.5 g

CLASSIC WHITE LOAF



Classic white loaf image

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

500g strong white flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt
up to 350ml lukewarm water
a little sunflower oil, for greasing

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

CRUSTY WHITE BREAD



Crusty White Bread image

A fragrant white bread with a nice and crispy crust.

Provided by Dingo

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h30m

Yield 24

Number Of Ingredients 7

2 tablespoons active dry yeast
1 tablespoon white sugar
2 cups water
1 cup milk
2 tablespoons margarine, softened
6 cups bread flour
1 tablespoon salt

Steps:

  • In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  • In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • 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.
  • Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 26.2 g, Cholesterol 0.8 mg, Fat 1.7 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 306.4 mg, Sugar 1.1 g

CLASSIC WHITE SANDWICH BREAD



Classic White Sandwich Bread image

I got this recipe from one of my cookbooks and I would not change a thing. I started baking my own bread to save money but this loaf is worth twice what you pay in stores for its taste. This bread is easy to slice and is perfect for everything you would normally use bread for. If any gets old then use it for bread crumbs or croutons. Recipe is for 2 loaves.

Provided by Sphinx

Categories     Yeast Breads

Time 3h10m

Yield 2 loaves

Number Of Ingredients 9

1/4 cup warm water
2 cups warm milk (recipe calls for whole milk but I use 1%)
4 teaspoons active dry yeast
2 tablespoons sugar (I always use the sugar, never tried honey) or 2 tablespoons honey (I always use the sugar, never tried honey)
1 pinch sugar
2 tablespoons unsalted butter, melted (margarine works well, too)
1 tablespoon salt
6 -6 1/4 cups bread flour, plus extra
canola oil, for greasing (I use regular vegetable oil)

Steps:

  • In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
  • Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
  • Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
  • Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is mixed in, until smooth and elastic.
  • Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
  • Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours depending on the temperature of your kitchen.
  • Lightly grease two 9X5 loaf pans.
  • Turn the dough out onto a lightly floured board and divide in half.
  • Pat each half into a long rectangle.
  • Fold one rectangle like a letter, overlapping the short sides into the middle. Press to flatten.
  • Beginning at the narrow end, roll the dough into a log and roll the log until it is the same length as the loaf pan.
  • Pinch the ends and along the seam to seal and place in loaf pan seam side down.
  • Repeat folding with other half of dough.
  • Cover loosely with plastic and let rise until dough is about 1 inch above pan about 1 hour.
  • Bake in oven preheated to 375 degrees F until loaves are golden brown and pull away from the edge of the pans, about 40 minutes.
  • Turn onto racks and let cool completely.

Nutrition Facts : Calories 1697.7, Fat 24.7, SaturatedFat 13.5, Cholesterol 64.7, Sodium 3621.9, Carbohydrate 313.4, Fiber 12.3, Sugar 13.6, Protein 50.1

GOLD MEDAL™ CLASSIC WHITE BREAD



Gold Medal™ Classic White Bread image

Nothing beats the traditional goodness of homemade baked bread. Served with butter and jam, as the basis for a ham sandwich or just eaten plain, this back-to-basics bread recipe has a soft, airy inside and a beautifully golden-brown crust.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 32

Number Of Ingredients 7

6 to 7 cups Gold Medal™ All-Purpose Flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4 cups very warm water (120° to 130°F)
2 tablespoons butter or margarine, melted, if desired

Steps:

  • In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
  • Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
  • Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Nutrition Facts : Calories 100, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 1 g, TransFat 0 g

GOLD MEDAL CLASSIC WHITE BREAD



Gold Medal Classic White Bread image

This has been a no-fail recipe, for me. Beautiful TALL loaves (they may not fit in the toaster very well). Once you're comfortable with bread-making, feel free to sub part of the flour with whole wheat flour, honey instead of the sugar, some cracked grains, etc. Note that rise *times* are an estimate, as here in South Dakota, winter rises always take longer!

Provided by kstrating

Categories     Yeast Breads

Time 3h30m

Yield 2 loaves

Number Of Ingredients 7

6 -7 cups bread flour
3 tablespoons sugar (or honey)
1 tablespoon salt
2 tablespoons butter
4 1/2 teaspoons active dry yeast (2 envelopes)
2 1/4 cups warm water (120 - 130 degrees F)
2 tablespoons butter

Steps:

  • (Note: I proof my yeast by mixing 1 cup of the water [tepid only, ~ 80 degrees F], the sugar or honey, and the yeast in a bowl & setting aside to proof while getting the flour, etc., measured out.).
  • In a large bowl, stir 3 1/2 C flour, salt, and butter until well mixed. Add warm water (and proofed yeast). Beat on low speed 1 minute, scraping bowl frequently. (may switch to dough hook about this time, OR just use the dough hook from the beginning.) Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 C at a time, to make dough easy to handle.
  • Knead 10 minutes with dough hook on mixer or by turning out on lightly floured surface & kneading by hand. Dough should be smooth & springy. Grease a large bowl, place dough in & turn so all sides are greased. Cover, loosely, with a damp towel and let rise in warm place until doubled in size.
  • Grease bottoms & sides of two loaf pans.
  • When dough has doubled in size, gently push fist in to deflate. Divide dough in half. On a lightly floured surface, flatten each half, with hands or rolling pin, into a 9 x 18 inch rectangle. Roll dough tightly, beginning at 9 inch side. Pinch edge of roll to seal, and then ends to seal. Cover loosely and let rise in a warm place 35 - 50 minutes, or until dough has doubled in size.
  • Place oven racks in low position so tops of pans will be in the center of the oven. Heat oven to 425 degrees F.
  • Bake 25 - 30 minutes. (Bread is done at 200* F. I check with a probe thermometer).
  • Remove from pans to wire rack & brush tops with the last 2 T of butter.
  • Cool before slicing.

More about "classic white bread recipes"

WHITE BREAD RECIPES | ALLRECIPES
white-bread-recipes-allrecipes image
606. Just flour, yeast, sugar, salt and water in the right proportions make this basic bread a winner. The recipe makes three loaves, so you can freeze what you cannot use or give them away to your friends. By Allrecipes Member.
From allrecipes.com


ROBINHOOD | BASIC WHITE BREAD
robinhood-basic-white-bread image
Directions. Serving Size: 2 loaves. Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large mixing bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Combine milk, butter, 2 tablespoons (30 mL) sugar, …
From robinhood.ca


WHITE BREAD RECIPE NO MIXER - THERESCIPES.INFO
Basic White Bread (for standmixer) Recipe - Cuisinart.com new www.cuisinart.com. A classic white bread, great for sandwiches.Yields Makes one loaf, about 2 pounds Ingredients 1¾ cups warm (105°F to 110°F) water 1 tablespoon honey 2¼ teaspoons (1 standard packet) active dry yeast 4¼ cups bread flour (or unbleached, all-purpose flour), divided ¼ cup nonfat, dry …
From therecipes.info


CLASSIC WHITE MICHE BREAD (COUNTRY BREAD) - MOMSDISH
2022-03-25 Make the Starter: To make the starter, combine warm water with dry yeast until dissolved. Stir in the white flour until well-combined, cover the bowl with a towel, and let it sit in a warm place for 30 minutes. Make the Dough: Add salt, honey, oil, yeast, and water to the starter and stir until well-combined.
From momsdish.com


SOFT WHITE BREAD RECIPE - BAKING A MOMENT
2020-01-07 Lightly mist a 5 cup loaf pan with non-stick spray. Punch down the dough and shape it into a loaf. Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to …
From bakingamoment.com


CLASSIC WHITE SANDWICH BREAD - KAREN'S KITCHEN STORIES
2020-03-28 How to make classic white sandwich bread. Add water, honey, yeast, salt, melted butter, flour, and dry milk to a stand mixer and knead with the dough hook for 10 minutes. Next, let the dough rise until it has doubled. Once the dough is ready, shape it into a loaf and let it rise again. Bake the risen loaf at 350 for about 35 to 40 minutes.
From karenskitchenstories.com


WHITE BREAD RECIPE | BROWN EYED BAKER
2016-05-02 Position an oven rack on the lowest setting and preheat the oven to 400 degrees F. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
From browneyedbaker.com


CLASSIC WHITE SANDWICH BREAD LOAF RECIPE - WINDY CITY BAKER
2020-09-26 Remove the dough from the stand mixer bowl using a greased spatula or bench scraper and place into a large, oiled bowl. Lightly oil the surface of the dough and cover the bowl tightly with plastic wrap. Let the dough rise at room temperature (approximately 75-80°F/24-27°C) until it has doubled in volume.
From windycitybaker.com


CLASSIC WHITE BREAD LOAF | BAKING MAD
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6). Step 6: BAKE. Lift the tin onto the middle oven shelf and bake for 30-35 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.
From bakingmad.com


21 RECIPES THAT CALL FOR WHITE BREAD | MYRECIPES
2016-01-22 Cheese Dreams Recipe. These savory little gems will be the first party appetizer to disappear. Make ahead the day before and refrigerate, or you can freeze them up to 3 weeks in advance. If frozen, pop in the oven straight from the freezer and increase the bake time by …
From myrecipes.com


MENNONITE CLASSIC WHITE BREAD : 4 STEPS (WITH PICTURES)
Step 3: Step 3: Making the Dough. 6 More Images. Okay First off you want to oil/grease your loaf pans and/or cookie sheets. Disolve the 1 tsp sugar into the 1/2 cup of warm water, then sprinkle the package of active dry yeast into the liquid evenly, put into a …
From instructables.com


TRADITIONAL VINTAGE WHITE BREAD RECIPE (EASY, NO-KNEAD, FAST …
2021-05-28 Directions for Making Traditional Vintage French Bread in Your Own Kitchen! Step 1) Mix up the flour and the salt (if using) and set aside. Step 2) Mix up the eggs and sugar (if using) into another bowl and set aside. Step 3) Measure out your milk and butter and warm gently over low heat until the temperature is around 115* F. If the butter is not all the way melted, just …
From healingharvesthomestead.com


CLASSIC WHITE BREAD RECIPE & BREAD-BAKING TIPS - MISS MUSTARD SEED
2020-04-09 Shape each half into a loaf, and place in greased 8-1/2 x 4-1/2 x 2-1/2 inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 400 F for 30 minutes, or until golden brown. Remove from pans immediately and cool on …
From missmustardseed.com


CLASSIC HOMEMADE WHITE BREAD - STAY FIT MOM
2020-04-03 Preheat oven to 400 degrees F. Place bread loaves on the middle rack, reduce heat to 350 degrees, and cook 25 minutes. Before removing from the oven use a mitt to check the bottom of your bread dough. If it’s brown, it’s done. If it looks uncooked, continuing cooking and check in another 5 minutes.
From stayfitmom.com


CLASSIC WHITE BREAD - AMBERS KITCHEN COOKS
2020-08-17 Preheat oven to 375° F for bread or 350° F for rolls. Bake. – 3 large loaves bake at 375° F for 25-30 minutes or until the thermometer reads 180° F at the center of the loaf. – 9 mini loaves bake at 375° F for 22-25 minutes or until the thermometer reads 180° …
From amberskitchencooks.com


THE BEST HOMEMADE BREAD (WHITE BREAD RECIPE)
2019-02-20 Once the dough is kneaded, remove the dough hook and fold the dough over a few times by hand, to get a smooth ball. Then place it in a lightly oiled bowl, and cover with plastic wrap. Let the dough proof for about 1 hour until it has doubled in size. While the dough is proofing, prepare the bread loaf pan.
From theflavorbender.com


CLASSIC WHITE BREAD - GERMANFOODS.ORG
Instructions. Mix the pack of dry yeast with 100 ml of lukewarm water in a bowl. Let stand for 30 minutes. Mix the flour (800 g) with two teaspoons of salt in a bowl. Then gradually add the yeast water, milk and another 400 ml lukewarm water. Knead the dough well until it becomes smooth. If necessary, add a little lukewarm water to make it nice ...
From germanfoods.org


KING ARTHUR'S CLASSIC WHITE SANDWICH BREAD
Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" or 10" x 5" loaf pan. Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 20 minutes.
From kingarthurbaking.com


EASY WHITE SANDWICH BREAD {OLD FASHIONED RECIPE} - THE BUSY BAKER
2019-08-12 Let sit for about 4-5 minutes. Add the flour to the bowl of the stand mixer on top of the water and yeast mixture and then add the salt. Turn the mixer on low speed and mix until a soft dough forms. Continue mixing on medium-low speed and let the mixer knead the dough for about 4 minutes.
From thebusybaker.ca


HOW TO MAKE CLASSIC WHITE BREAD | MARTHA STEWART
2012-08-28 Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to …
From marthastewart.com


CLASSIC WHITE BREAD | LACTAID®
This classic white bread is perfect for sandwiches, toasting or slathering with butter and jam. Makes 2 loaves. In a large mixing bowl combine 2 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir LACTAID ® Reduced Fat 2% Milk, sugar, butter, and salt just until warm (120 to 130 degrees F) and butter almost melts.
From lactaid.com


CLASSIC SANDWICH BREAD | KING ARTHUR BAKING
Instructions. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or ...
From kingarthurbaking.com


CLASSIC WHITE BREAD RECIPE – MY FAVOURITE PASTIME
2019-06-30 Instructions. Preheat the oven to 400ºF (200ºC) ten minutes before using. Grease a 9 x 5-inch (23 x 13cm) loaf pan and line the base with parchment. Sift the flour, yeast, salt and sugar into the bowl of your stand mixer. Make a well in …
From myfavouritepastime.com


CRUSTY WHITE BREAD | RICARDO
Place a 12-cup (3 litre) Dutch oven or ovenproof pot with its lid (not glass) in the oven, and heat for about 30 minutes. Remove the pot’s lid. Drop the floured bread dough in the centre of the hot pot. Cover and bake for 30 minutes. Remove the lid and continue baking for 30 minutes.
From ricardocuisine.com


CLASSIC WHITE BREAD RECIPE - THE INSPIRATIONAL NOOK
2020-09-12 Add water to glass and microwave for 45 seconds. Add sugar and stir to dissolve. The stirring should bring the temp down to warm (around 105 F). Now add the yeast and set aside for 5 minutes.; In a large bowl add the flour and salt and combine well.; Now create a well in the flour and add honey, melted butter, and the yeast water.; Stir with a spoon until the dough …
From theinspirationalnook.com


CLASSIC WHITE BREAD RECIPE {WITH MILK} | KID FRIENDLY THINGS TO DO
2020-03-27 Instructions. In a large mixing bowl or mixer, mix the sugar, salt, yeast and only 3 cups of the flour. In a saucepan, over low heat, heat the milk and 4 Tbsp. of butter to about 130 degrees – the liquid should be as warm as a hot bath – not boiling. Add the warm milk and butter mixture to the dry ingredients.
From kidfriendlythingstodo.com


EASY WHITE BREAD RECIPE - TRADITIONAL HOME BAKING
2020-04-21 Leave in a warm place for 30 mins to allow the dough to develop a little. After 30 mins or so, knead the dough on a lightly floured service until you have a nice smooth finish. This can take about 5 mins. Place the dough back in the bowl. Cover again and leave in a warm place until the dough has doubled in size.
From traditionalhomebaking.com


CLASSIC CUISINART® WHITE BREAD RECIPE - CUISINART.COM
Instructions. Dissolve the yeast and sugar in warm water in a large liquid measuring cup. Let sit until foamy, about 5 minutes. Insert the dough blade into the large work bowl of the Cuisinart® Food Processor. Add the flour, butter and salt and process until combined, about 10 to 15 seconds. Add the cold water to yeast mixture.
From cuisinart.com


CLASSIC WHITE BREAD - SARA LEE BREAD
Classic White Bread. Sara Lee® White, a bread that combines great taste and a smooth texture. Enjoy it toasted with butter or as a perfect sandwich the whole family will love. good source of vitamin A. good source of vitamin E. good source of vitamin d. 2 slices provide as much calcium as an 8 oz glass of milk. excellent source of calcium.
From saraleebread.com


{THE EASIEST!} SIMPLE WHITE BREAD - I AM BAKER
2020-03-19 Instructions. 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.
From iambaker.net


CLASSIC WHITE WHOLE WHEAT SANDWICH BREAD - CRAFTYBAKING
Increase the mixer speed to medium and beat for 2 minutes. SARAH SAYS: Salt kills yeast; do not add it in sooner than this step. 4. Turn the mixer to low, and continue adding the white whole wheat flour, 1/2 cup at a time. Switch to the dough hook when the mixture is …
From craftybaking.com


CLASSIC WHITE SANDWICH BREAD - LO'S KITCHEN
STEP 5: Place the formed loaves into sprayed 9×5 inch pans. Let rise in a warm, draft free place until loaves are just arched over the tops of the pans. STEP 6: Bake for about 25 minutes, until bottoms are golden brown. Place on cooling racks. Brush the tops with butter while bread is …
From loskitchenco.com


WHITE BREAD {SO SOFT AND EASY TO MAKE!} - PLATED CRAVINGS
2019-07-29 1 package of instant dry yeast usually contains 2 1/4 Tsp. This recipe works with all-purpose and bread flour. The bread flour will give it a slightly chewier and a bit more elastic crumb. The second rise will be much faster than the first rise. Be careful not too overproof or the bread will not rise while baking and collapse.
From platedcravings.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #occasion     #healthy     #breads     #low-fat     #dietary     #low-cholesterol     #low-saturated-fat     #comfort-food     #healthy-2     #yeast     #low-in-something     #taste-mood     #4-hours-or-less

Related Search