CLASSIC WHITE BREAD RECIPE
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
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.
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
CLASSIC WHITE BREAD
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
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.
PERFECT WHITE BREAD
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
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
WHITE BREAD
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes two 1 3/4 pound loaves
Number Of Ingredients 7
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.
GOLD MEDAL™ CLASSIC WHITE BREAD
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
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
FAVORITE WHITE BREAD
Knowing how much I like to bake bread, an aunt shared this recipe with me. I enjoy making it on rainy days and giving the house a warm, homey feeling. -Nancy Perry, Sayre, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each.).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the egg, shortening, sugar, salt and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes., With a sharp knife, make five shallow diagonal slashes across the top of each loaf. Bake at 400° for 35-40 minutes or until golden brown. Remove from pans to wire racks. Brush with butter.
Nutrition Facts :
CLASSIC WHITE BREAD
I just took this out of the oven no more than 5 minutes ago, and the house smells wonderful. I am eating a thick slice slathered with butter right now, and I am loving it. I will definitely use this recipe again.
Provided by cellogirl2
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour.
- Beat until smooth.
- Mix in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until double, about 1 hour (dough is ready if impression remains).
- Punch dough down; divide in half.
- Roll each half into rectangle, 18 x 9 inches.
- Roll up, beginning at short side.
- With side of hand, press each end to seal.
- Fold ends under loaf.
- Place seam side down in greased loaf pan, 9 x 5 x 3 inches (or three 8.5 x 4.5 x 2 inch loaf pans).
- Brush loaves lightly with butter.
- Let rise until double, about 1 hour.
- Heat oven to 425.
- Place loaves on low rack so that top of pans are in center of oven.
- Pans should not touch each other or sides of oven.
- Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
- Remove from pans immediately.
- Brush loaves with soft butter; cool on wire rack.
Nutrition Facts : Calories 2343.2, Fat 25.4, SaturatedFat 5.8, Sodium 3516.5, Carbohydrate 457.9, Fiber 17.6, Sugar 26.5, Protein 61.8
CLASSIC WHITE BREAD (ABM)
Based on a recipe from "Electric Bread". Very reliable! Makes a small (one-pound) loaf. Enjoy!
Provided by PalatablePastime
Categories Yeast Breads
Time 2h40m
Yield 1 small, one pound loaf
Number Of Ingredients 8
Steps:
- Place ingredients into your bread machine in the order suggested by your manufacturer.
- Operate machine according to manufacturer instructions.
- Recipe can be easily made on regular, normal, rapid, and delayed cycles.
- Make a 1-pound (small) loaf.
Nutrition Facts : Calories 1163.6, Fat 17, SaturatedFat 9.1, Cholesterol 38.3, Sodium 2473.2, Carbohydrate 217.7, Fiber 10, Sugar 22.6, Protein 32.9
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