EXCELLENT WHITE BREAD
This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you'd rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.
Provided by Melissa Clark
Categories dinner, lunch, breads
Time 4h15m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
- When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
- Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
- Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 7 grams, TransFat 0 grams
BUTTERMILK BREAD II
This bread is delicious plain or toasted. I make it at least once a week.
Provided by Esther Kenagy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 8
Steps:
- Proof yeast in warm water.
- Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
- Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
- Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 3.1 g, Cholesterol 0.6 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 280.3 mg, Sugar 2.9 g
RICH WHITE BATTER BREAD
Make and share this Rich White Batter Bread recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water, blend in ginger and 1 T sugar. Let stand in warm place until mix is bubbly (about 15 minutes).
- Stir in remaining sugar, salt, milk and oil.
- Mix in flour one cup at a time. Place dough in well greased 2 lb coffee can. Let rise until doubled in size. Bake 60 minutes or until top is brown.
Nutrition Facts : Calories 3153.6, Fat 84, SaturatedFat 36, Cholesterol 167.9, Sodium 2897, Carbohydrate 506.9, Fiber 16.7, Sugar 39.3, Protein 86.2
BATTER WHITE BREAD
Batter Bread is a no-knead yeast bread using unbleached all-purpose flour. Hint: All yeast bread doughs rise best at about 85 degrees F. Put in oven with a bowl of hot water on bottom shelf. Inside a gas oven with a pilot light is ideal.
Provided by Ed
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 7
Steps:
- Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth.
- Cover with a clean cloth and let rise until doubled in volume.
- Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 26.2 g, Cholesterol 2.5 mg, Fat 3.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 396.1 mg, Sugar 2.2 g
WHITE VELVET BATTER BREAD
Provided by Beth Hensperger
Categories Bread Side Bake Party Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Step 1: Mixing the Batter
- In a small bowl, sprinkle the yeast, a pinch of the brown sugar, and the ginger over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
- To make by hand:
- Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in a large bowl. Beat vigorously with a balloon whisk or dough whisk, at least 40 strokes by hand, until thick and sticky. Add the yeast mixture and beat vigorously for 1 minute more. Continue to add the remaining flour gradually, 1/2 cup at a time, then beat vigorously another 100 strokes, about 2 minutes. The batter will stay sticky. Scrape down the sides of the bowl with a spatula.
- To make by mixer:
- Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat for 1 minute on medium speed, or until thick and sticky. Add the yeast mixture and beat for 1 minute more. Continue to add the remaining flour on low speed, 1/2 cup at a time, then beat vigorously about 2 minutes on medium speed. The batter will stay sticky. Scrape down the sides with a spatula.
- Step 2: Panning and Rising
- Generously grease the bottom and sides of the coffee cans or glass baking canisters. Divide the batter evenly between the 2 molds, filling one-half to two-thirds full. Use a spatula to push the batter into the corners and smooth the top with flour-dusted fingers. Cover loosely with plastic wrap lightly greased with vegetable oil cooking spray and let rise at room temperature until double in bulk, about 45 minutes to 1 hour; the batter should be even with the rim of the pan and slightly lift up the plastic wrap. Do not let the dough rise more than double (overrisen loaves collapse during baking). If the batter overrises, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising again.
- Step 3: Baking, Cooling and Storage
- About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350° (325° if using glass molds).
- Bake until the top is crusty and dark brown, the bread sounds hollow when tapped, and a cake tester inserted into the center comes out clean, 40 to 45 minutes. An instant-read thermometer should read 200 degrees. The crown will dome about 3 to 4 inches above the rim of the mold. Cool in the molds for 5 minutes. Turn the mold on its side and slide the loaves out onto a rack to cool on their sides for at least 2 hours. Serve slightly warm, sliced into thick rounds or cut into long wedges, with lots of butter.
- Store wrapped in a plastic food storage bag at room temperature for up to 3 days or in the freezer for up to 2 months.
TRADITIONAL WHITE BREAD
Here's a time-saver! You can omit the first rising time by using quick active dry yeast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h55m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg
WHITE BREAD BAKED IN A COFFEE CAN
These recipes were in my local paper a few weeks ago and looked to be really good. I'm afraid that I did not keep the name of the person sending this in to the paper. White Bread Baked in a Coffee Can You will need 1 pound coffee cans these breads.
Provided by Ron Joyce Ripple S
Categories Yeast Breads
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour onto piece of waxed paper. Measure 1-1/2 cups of this flour into a large bowl; stir in yeast.
- In saucepan, place milk, water, oil, sugar and salt. Set over low heat and heat only until warm, stirring to blend.
- Add liquid ingredients to flour and yeast in bowl and beat until smooth.
- Blend in eggs.
- Add enough additional flour to make a stiff batter, beating until smooth and elastic. Spoon batter into 2 well-greased 1-pound coffee cans.
- Cover with plastic snap-on lids and place in a warm spot for dough to rise.
- When dough has almost reached top of cans, about 1 hour, remove lids and bake at 375 F. for 35 minutes or until bread is high and well-browned.
- Let cool in cans for 10 minutes before turning out on rack to cool completely.
Nutrition Facts : Calories 3221.5, Fat 128.4, SaturatedFat 20.9, Cholesterol 389.1, Sodium 2545, Carbohydrate 440.9, Fiber 15.4, Sugar 51.6, Protein 71.1
More about "rich white batter bread recipes"
SIMPLE HOMEMADE WHITE BREAD {MADE WITH BUTTER
From ofbatteranddough.com
HOW TO MAKE BATTER BREAD - MARY'S NEST
From marysnest.com
SIMPLE WHITE BREAD, EASY HOMEMADE BREAD - JENNY …
From jennycancook.com
RICH WHOLE WHEAT BATTER BREAD RECIPE | VEGAN IN THE …
From veganinthefreezer.com
WHITE CAKE RECIPE FROM SCRATCH (SOFT AND FLUFFY)
From sugargeekshow.com
WHOLE WHEAT BATTER BREAD - AMISH 365
From amish365.com
10 BEST RICH DOUGH BREAD RECIPES | YUMMLY
From yummly.com
SOFT WHITE BREAD RECIPE - BAKING A MOMENT
From bakingamoment.com
RICH BATTER BREAD - RECIPE | COOKS.COM
From cooks.com
1963 HOMEMADE WHITE BREAD: VINTAGE BREAD RECIPE - AMANDA'S …
From amandascookin.com
RICH EGG BATTER BREAD - TASTEDANDAPPROVED.COM
From tastedandapproved.com
RICH WHITE BATTER BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RICH WHITE BATTER BREAD RECIPE - RECIPEZAZZ.COM
From recipezazz.com
RICH WHITE BATTER BREAD RECIPE - RECIPEZAZZ.COM
RECIPE: WHITE BATTER BREAD (WITH WHOLE WHEAT VARIATION)
From recipelink.com
ASTRAY RECIPES: RICH WHITE BATTER BREAD
From astray.com
RICH WHITE BATTER BREAD - COMPLETERECIPES.COM
From completerecipes.com
RICH WHITE BATTER BREAD - BIGOVEN.COM
From bigoven.com
WHITE BREAD RECIPES | ALLRECIPES
From allrecipes.com
RICH WHITE BATTER BREAD RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
COFFEE CAN WHITE BATTER BREAD RECIPE « RECIPECURIO.COM
From recipecurio.com
OUR 15 BEST QUICK BREAD RECIPES | ALLRECIPES
From allrecipes.com
RICH EGG BATTER BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BUTTER-ENRICHED BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
RICH BATTER BREAD RECIPE BY THE.INSTRUCTOR | IFOOD.TV
From ifood.tv
RICH WHITE BATTER BREAD RECIPE - RECIPEZAZZ.COM
RICH WHOLE WHEAT BATTER BREAD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
WHOLE GRAIN BREAD RECIPES | ALLRECIPES
From allrecipes.com
RICH EGG BATTER BREAD - TASTEDANDAPPROVED.COM
From tastedandapproved.com
THE BEST WHITE SANDWICH BREAD - MEL'S KITCHEN CAFE
From melskitchencafe.com
RICH EGG BATTER BREAD ARCHIVES – TASTED & APPROVED®
From tastedandapproved.com
WHITE BREAD - MASTER BREAD RECIPE FROM FLEISHMANNS RECIPE
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love