CLASSIC WHITE SANDWICH BREAD
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
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
EASY WHITE SANDWICH BREAD
Steps:
- Add the water, yeast and honey to the bowl of your stand mixer and mix with a fork just until the yeast is moistened and the honey is dissolved.
- 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. The dough should have formed a soft ball and the sides of the bow should be clean. Only if the dough is too wet and sticking to the side of the bowl, add a tablespoon or two more flour as it kneads.
- Shape the dough with your hands into a ball and place it back into the bowl (oil the bowl, if you wish). Cover the bowl with plastic wrap and let rise for 60 minutes in a warm, draft-free place.
- Grease 2 loaf pans with butter or a high-quality non-stick baking spray.
- After the dough rises, punch it down and turn it out onto a floured work surface and divide it in half.
- Roll each piece of dough into a ball with your hands, eventually shaping it into an oblong round shape.
- Place each piece of dough into one of the greased loaf pans and cover the pans with a clean kitchen towel.
- Let them rise again in a warm, draft-free place for about 20 minutes.
- Preheat your oven to 400 degrees Fahrenheit.
- Whisk together the egg and water to make the egg wash (if using).
- Brush the egg wash over the tops of the loaves and bake at 400 degrees Fahrenheit for about 25-35 minutes until the tops of the loaves are a deep golden brown colour.
- After baking, remove from the pans and place the loaves on a wire rack to cool completely.
- Slice after the loaves have cooled completely to room temperature and use to make your favourite sandwiches or serve alongside soups or stews.
Nutrition Facts : ServingSize 1 slice, Calories 191 kcal, Carbohydrate 39 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 160 mg, Fiber 1 g, Sugar 1 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.
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
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
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
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CLASSIC SANDWICH BREAD | KING ARTHUR BAKING
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4.6/5 (520)Total Time 2 hrs 42 minsServings 1Calories 120 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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- Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough.
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