Foolproof White Bread Recipes

SOFT WHITE BREAD

Steps:

• Place the warm water and sugar in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
• Add the butter and 2 cups of the flour, and beat on medium speed for 3 minutes.
• Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
• Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).
• Place the dough in a large greased bowl, and cover loosely with plastic wrap. Allow it to rise in a warm place until doubled in size (30 to 45 minutes).
• 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 45 minutes).
• Preheat the oven to 350 degrees F.
• Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.

PERFECT WHITE BREAD

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.

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.

FOOLPROOF WHITE BREAD

Steps:

• Line a large bowl with clingfilm. Lightly grease 3 baking trays. Tip the flour on to a work surface or into a large bowl and add the yeast, salt and sugar. Crumble the ingredients through your fingers to mix everything together and to warm up the flour. When all is incorporated, make a well in the centre and slowly add the water and a splash of olive oil, kneading the dough until it comes together. Place the dough in the lined bowl and cover with clingfilm. Leave the dough to rise in a warm environment (an airing cupboard or a warm stovetop, or even on a table or shelf next to a warm radiator) for up to 2 hours, until doubled in size. Preheat the oven to 240°C/220°C fan/gas 9. Once the dough has risen, transfer it to a floured work surface, then knock it back and knead well to remove all the air. Cut the dough into 3 equal pieces, then divide each third into 10 equal-sized pieces; they will weigh about 50g each. Now form the rolls one at a time. Take a piece of dough in the palm of your hand (or a piece in each palm if you practise!) and push it hard on the work surface, rolling it around slowly and raising your fingers gradually to arch your hand. The dough will form a ball with a join underneath - this is essential for the roll to prove and cook from the base up and retain its shape. Line the rolls up on the baking trays and sift flour over them to create a light dusting. Now snip the top of each roll with sharp scissors and insert a small sprig of thyme. Cover with clingfilm and leave in a warm environment again. After 20-30 minutes the rolls should have doubled in size. When the rolls have risen, remove the clingfilm and carefully place the trays in the oven. Bake for 12-15 minutes, until the bottom of a roll sounds hollow when tapped. (If you don't have a fan oven, you may need to swap the trays around.) Remove the trays from the oven and allow the rolls to cool on a wire rack. If you can resist the bread with a knife full of butter before it's fully cooled, you're stronger-willed than l am! Tip: If you prefer to make loaves rather than rolls, this recipe will make 2 large loaves (in 1kg loaf tins) and the baking time will be about 45 minutes.

FOOLPROOF BREAD RECIPE

Steps:

• Measure the water and weigh out the flour, salt and yeast, taking care not to allow the yeast and salt to touch, as this will kill the yeast. I use Instant yeast, but if you use active yeast make sure to premix it with lukewarm water to activate it.
• Mix all ingredients in a bowl until a dough has formed, then knead for 5-10 minutes. By the end time the dough should be soft and slightly sticky. Take note: If you can't stand the sticky dough on your hands DO NOT add extra flour, as you will end up with a dry, dense bread - wetting your hands will help.
• Put the bowl of dough in the fridge for at least 8 hours (preferably overnight). This step is called retardation, since the cooler temperature slows down the yeast reaction but allows the flavour to continue developing.
• Take the dough out of the fridge and let it rise for around 3 hours (2 1/2 if it's a very warm day). If you're like me it can be tempting to shorten the proofing time, but underproofing will result in an ugly loaf that tears along the sides when you put it in the oven.
• As the 3 hours are coming to a close, thoroughly clean a section of work surface, and use a silicon brush to lightly oil it with any flavourless oil (I use sunflower oil). In addition prepare a baking sheet by covering it with baking parchment and sieving a liberal amount of flour (semolina flour if you have it) onto the parchment. Don't put the flour away, you'll need it in a second.
• Deflate the dough on the section of oiled work surface and shape it until it is roughly the shape you want. Once you have achieved the shape you would like sprinkle a handful of flour onto the work surface and roll the dough in it until it is covered.
• Place the dough seam side down onto the baking tray and cover with a clean, linen tea towel to rise for a further 1hr 30 (1 hr if it's a very warm day). 20 minutes before the time is up preheat the oven to 230 degrees Celsius.
• Once the second proofing time is up, remove the tea towel and use a sharp knife (or serrated, if you prefer) to score three diagonal lines about 1/4 inch deep widthways across the bread, wetting the knife between each score. Try to be gentle with the dough so you don't deflate it.
• Do your final shaping of the dough, (gently use the palm of your hands to shape the sides of the dough) then place the bread into the middle shelf of the oven, immediately turning the heat down to 200 degrees Celsius. Set the timer for 40 minutes.
• Once the bread is done, take it off the baking parchment and put it onto a wire rack to cool for 20 minutes, making sure not to burn yourself.
• Enjoy!

THROW AWAY THE BREAD MACHINE INSTRUCTIONS!.... WHITE BREAD

Steps:

• Place the water into the bread pan.
• Sprinkle the sugar then the yeast over the water; allow the yeast to foam for 10 minutes.
• Add in the melted butter, oil, flour and salt.
• Select the BASIC or WHITE BREAD setting and press start.

FOOLPROOF WHEAT BREAD (6 LOAVES)

Steps:

• Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minutes. (Add 1 tsp sugar to help it work faster.
• Combine hot water and 10 cups whole wheat flour in mixer. Mix on low speed until well blended.
• Add salt, oil, and honey. Continue to mix until well blended.
• Add 2 more cups of wheat flour and oatmeal and/or potato flakes, blend thoroughly.
• Add yeast mixture.
• Add 6 cups white flour. Knead on low speed for 6 minutes. Add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.
• Oil hands and mold into 6 loaves on oiled counter. Place in oiled pans and let rise just to the top of the pans.
• Bake and 350 for 35-40 minutes Remove from pans to cool.
• Brush tops with butter.
• Notes: Sugar or molasses may be used instead of honey.
• Only let rise to tops of pans, it will rise more in the oven when baking. If it rises too much it will create an air bubble between the bread and the crust.
• Use smaller size pans, the bigger ones will not work as well.