Delicious Homemade White Bread Recipes

SIMPLE WHITE BREAD

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.

HOMEMADE BREAD (HOMEMADE WHITE BREAD)

Steps:

• Place the water in the mixer bowl of your stand mixer.
• Stir in the honey to dissolve, and sprinkle the yeast over the water. Gently stir to mix.
• Allow the yeast to sit in a warm place for about 15 minutes, until it's activated and becomes frothy. This could take longer if your yeast was in the freezer. If the yeast doesn't activate (no frothy bubbles), then your yeast is likely too old and you will need it replaced with fresh yeast.
• Once the yeast is activated, you're ready to make the bread dough.
• To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter.
• Using a dough whisk or a spatula, mix the ingredients to form a rough dough.
• Place the bowl in the mixer with a kneading hook attached, and knead the dough on low speed for about 2-5 minutes, until the dough comes together to form a ball.
• Increase the speed by 1 level (speed 3 in a kitchen aid mixer) and knead the dough for a further 12-15 minutes until it's smooth and elastic.
• While the dough is kneading, check on it every few minutes to make sure it's kneading well, and is not too dry or too wet.
• If the dough is sticking to the sides of the bowl, then it's too wet, so add a little extra flour (a dusting at a time), to get the right texture. To check if it's at the right consistency - lift the kneading hook from the bowl, and check if the dough only sticks to the bottom of the bowl. If yes, then the moisture is perfect. If the dough isn't sticking to the bottom of the bowl however, you may need to add a little extra water (just ½ tsp at a time), to get the right consistency. The dough should be smooth, a little soft and a little tacky to the touch.
• 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. Butter 1 - 9 x 5 inch loaf pan and set aside, until the dough is ready.
• Turn the proofed dough out onto a lightly floured work surface. Gently press the dough into an evenly thick rectangle. The short side of this rectangle should be roughly about 8 - 8.5 inches (i.e. slightly shorter than the length of your bread loaf pan).
• Next, tightly roll up the short side, along the length of the dough rectangle. Make sure to pinch/press the edge of the dough as you go, while rolling it up (read the post and see pictures for more details).
• Once the dough is rolled up, pinch the seams to seal it, and tuck in the two sides and pinch these seams as well. Make sure all the seams are on one side (this will be the bottom) and the other side is smooth and seam-free (this will be the top).
• Transfer this into the prepared loaf pan, seam side down, and press the dough into the pan. Make sure it's evenly pressed into the bottom of the pan. Loosely cover the loaf pan with plastic wrap and let it proof again in a warm place, for about 45 minutes - 1 hour.
• The top of the dough should rise about 1 inch above the rim of your bread loaf pan (when looking from the side), and when you leave an indentation in the dough with your finger, the indentation should remain, and not bounce back (read the post and see pictures for more details).
• Preheat oven to 375°F, during the last 30 minutes of the second proofing time. It's best for the oven to be preheated to the right temperature for at least 20 minutes, before baking the bread.
• When the bread loaf is ready and the oven has preheated, place the loaf pan in the middle of the oven, and bake for 45 minutes. It's done when it sounds hollow when the bread is tapped on top, OR when the internal temperature has reached 195°F.
• Remove the pan from the oven, and keep it in a warm place (away from drafts) to cool. After about 10 minutes, remove the bread from the pan and keep it on a wire rack to cool down completely. The bread is now ready to be served.
• Optional - brush melted butter on the top while it's hot to add more buttery flavor.
• Keep the loaf in a bread box at room temperature for upto 4 - 5 days, or slice and keep in the freezer for up to 1 month.

EASY WHITE BREAD

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.

TRADITIONAL WHITE BREAD

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.

DELICIOUS HOMEMADE WHITE BREAD

Steps:

• Take a huge mixing bowl and add in your water, oil, salt and sugar. Mix well until all sugar and salt are melted. Then add 13 cups of the flour and sprinkle yeast on top. Mix with a wooden spoon until you no longer can and then start kneading by hand adding the last 2 cups of flour gradually. Knead well for about 5- 10 minutes until your dough is smooth and easy to knead. You might have to add a little more flour if your dough is still sticky after kneading for a bit.
• When the dough is thoroughly kneaded pour your 2 tbs's of oil into the bottom of your bowl and roll your big ball of kneaded dough around in it coating all sides well. Let dough rise till doubled in size then punch it down and knead it again just a bit to get the air bubbles out. Then divide it into 6 equal portions.
• Knead each ball of dough slightly and shape into loaf then place in buttered loaf pans. Then set each pan into your (turned OFF) oven for about 30 minutes, or until they rise nice and big and juicy looking:).
• Then take them out of your oven and preheat it to 350°F When your oven is fully heated up return your risen loaves into your hot oven and bake for about 15 minutes! It's as simple as that!

DELICIOUS HOMEMADE BREAD BY HAND (WHITE OR WHEAT)

Steps:

• Mix yeast and warm water in a large bowl and let sit for 10 minutes. During this time you should see bubbles appear in the water (perfectly normal).
• Once yeast and water have sat for 10 minutes, add the oil, salt, sugar and 1 cup of flour. Mix with a hand mixer for 2 minutes. After the 2 minutes, stir in the rest of the flour and mix with a large spoon until you can no longer mix by spoon and continue by hand kneading as you go. Once you have all flour completely mixed in, you should have a texture that is NOT sticky and not dry (if it IS sticky add more flour and if it IS dry, add a LITTLE more water until desired consistency is reached). Roll into a dough ball.
• Place in an oiled boil (must be oiled and not sprayed) and flip one time. Cover with a damp towel and place in warm environment (NOT HOT). What I do is preheat the oven to 170 and then immediately turn off while I'm mixing the dough - this leaves the oven at the perfect temperature to rise. Let rise for 1 hour OR until doubled in size.
• Remove towel and dough and place dough ona lightly floured surface. Knead the dough and roll out into a large rectangle (you MAY need to lightly flour your rolling pin as well). You will now roll the rectangle back up along the short side (if you roll along the long side it will not fit in your bread pan). Pinch seams together on bottom and on ends and place seem side down into a sprayed full-size loaf pan. Place a damp towel over the loaf pan and put it back into the oven to rise a second time (again no heat on) for 30 minutes.
• Remove from oven at about 24 minutes and let it rise the last 6 minutes on the counter while you preheat your oven to 370 degrees F.
• Place uncovered loaf pan into the oven and bake for 30-32 minutes.
• Cool on wire rack and allow cooling time before cutting. Enjoy!

FAVORITE WHITE BREAD

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.

HOMEMADE WHITE BREAD

Steps:

• In a 4-qt. bowl, dissolve yeast and sugar in 1/2 cup water. Let stand 5 minutes. Add the butter, salt, remaining water and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide into 2 parts. Shape into loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Carefully brush tops with melted butter. Bake at 400° or until golden brown, about 35-40 minutes. Remove from pans and cool on a wire rack.

DELICIOUS WHITE BREAD

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.