Mountain White Bread Recipes

EASY WHITE MOUNTAIN BREAD

Steps:

• Place the flour in the bowl of a stand mixer and add the salt and yeast on opposite sides of the bowl. Stir in each with your finger.
• Add the butter and honey and mix on low speed with the paddle attachment until blended. Pour in half of the water and mix on low speed to form a rough dough. Gradually add more water and mix until all the flour has been picked up from the bowl and a somewhat sticky dough has formed. Depending on the brand of flour you're using and the humidity in the room, you may not need all the water, or you might need a little extra.
• Turn off the mixer and let the dough rest uncovered for 10 minutes. This will help it be less sticky when it's kneaded.
• Switch attachments to the hook and knead for 5-8 minutes on medium-low speed until the dough is smooth and cleans the sides of the bowl. If it's too sticky and doesn't clean the sides of the bowl, add extra bread flour just a spoonful at a time until it cleans the bowl.
• The dough should also pass the windowpane test. Stretch a piece between your hands to form a windowpane. It should be translucent without breaking; if not, knead for a minute longer and check again.
• Shape the dough into a ball, put it back in the mixing bowl, and cover tightly with plastic wrap. Let it prove until at least doubled in size, about 1 to 1 1/2 hours. Alternatively, place it in the fridge to rise overnight (8-12 hours), and continue with the recipe as written the next day.
• Turn out the dough onto a clean, lightly floured work surface and punch it down all over to force out the pockets of gas in the dough.
• Shape it into a rough circle, then fold the edges into the center and pinch them together tightly to seal. Turn the loaf over so the seam is underneath, and let it rest for 5 minutes. Turn the loaf over, flatten slightly, and fold the edges into the middle as you did before, pinching the seam to seal. Turn the loaf seam-side down, cup your hands around the loaf, and turn it in a circle to shape it into a taut, circular loaf.
• Place the loaf seam side up inside a floured banneton (a cane basket specifically made for proving bread) and cover with a linen cloth or tea towel. Use a greased and generously floured bowl if you don't own a banneton.
• Let it rise for 45 minutes to 1 hour, depending upon the temperature of the room. The dough is ready to be baked when it springs back when gently pressed with a fingertip.
• About 20 minutes before the dough is fully proved, preheat the oven to 450 F and put a large pizza stone in the oven to preheat. If you don't own a pizza stone, use two baking sheets stacked on top of each other instead.
• Scatter some semolina flour or corn grits onto a pizza peel or cake lifter. Turn the risen loaf onto the peel and gently massage some extra flour onto the top of the loaf. Don't worry if the loaf deflates a little; it will rise back in the oven. Score the loaf in a shallow cross or decorative pattern with a lame. (Don't own a lame? Use a very sharp serrated knife.)
• Immediately slide the loaf onto the hot pizza stone. Bake the loaf for 10 minutes at 450 F, then lower the temperature to 425 F without opening the oven door and bake for another 20 minutes. The loaf should be a rich brown and have an internal temperature of 200 F.
• Let the loaf cool completely on a wire rack before slicing and serving, approximately 1 hour.

MOUNTAIN SOFT WHITE BREAD

Steps:

• 1. Add all ingredients to the pan in the order according to the manual (liquids first, then dry ingredients, then yeast).
• 2. Select "Basic Setting" (Setting 1) but do not allow the Process to go all the way to "Bake". I turn off the machine and remove the dough after the "Rise 2" cycle is complete (dough will be easier to handle if you let it complete "Rise 2").
• OR.
• Use Bread Machine "Home Made" Setting (Setting #11) if you have it and are comfortable using it.
• The Process times are:.
• "Knead 1" - 10 minutes.
• "Rise 1" - 25 minutes.
• "Knead 2" - 15 minutes.
• "Rise 2" - 35 minutes.
• "Rise 3" - 0 minutes.
• "Bake" - 0 minutes.
• Let Machine finish first four Processes ONLY.
• Turn off the machine and remove the dough after the "Rise 2" cycle is complete (dough will be easier to handle if you let it complete "Rise 2").
• 3. Put dough in bread pan. Cover with cloth. Let rise for about another hour, or until dough is about 1 inch above pan.
• 4. Preheat oven to 350 degrees. Put pan in center of oven. Turn oven temp down to 300 degrees. Bake 30 minutes. Let cool on rack for about 15 minutes. Then remove from pan and serve warm with butter or thoroughly cool on rack.

MOM'S HOMEMADE WHITE BREAD ROLLS (OR LOAVES)

Steps:

• Dissolve yeast and 2 Tablespoons sugar in 1/4 cup warm water, set aside.
• Microwave 2 cups water, shortening and salt, until the shortening melts.
• Stir this mixture until it completely dissolves.
• Start adding flour about 2 cups to start to this mixture, just a little at a time so that it stays smooth and doesn't get lumpy.
• Then add yeast mixture, mix well.
• Continue adding flour and then turn out on floured surface and knead in remaining flour, until no longer tacky.
• Grease a large bowl or pan with vegetable oil.
• Put the bread in this bowl cover and let it rise.
• If you use a fast acting yeast it should take about 45 minutes.
• Turn out on the counter and fold in sides, put back in bowl and let rise again.
• After the second rising it is time to turn it out and make the rolls or bread and place it in a pan.
• Make sure the pan is well oiled with vegetable oil.
• Place them in the pan (pans) and let rise one last time and then bake them at 375°F oven until done, about 20 minutes or so.

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.

WONDERFUL WHITE BREAD

Steps:

• In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

COUNTRY WHITE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

TRADITIONAL WHITE BREAD

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.

CHEF JOHN'S WHITE BREAD

Steps:

• Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.
• Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
• Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.