"SOFT AS WONDER" WHITE BREAD
This is my standard loaf of white bread, good for anything. Very soft. I mix it in the bread machine then bake it in the oven. As with all my bread, I let it cool and then slice the whole loaf and put in a freezer bag and freeze and then I can take whatever I need out and have fresh bread. This does not include machine and rising time.
Provided by bailey46
Categories Yeast Breads
Time 30m
Yield 12-14 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Add ingredients in order given (this is for my machine, your's maybe different).
- Select dough cycle.
- When done, take out dough and on a floured surface, shape into loaf and place in loaf pan. (I try to work it as little as possible).
- Let rise in a warm place for approximately 40 minutes until doubled in size.
- Bake on centre rack of preheated 350 degree oven for 25-30 minutes.
- Cool on wire rack before slicing.
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.
Nutrition Facts : Calories 181 kcal, Carbohydrate 33 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 148 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SOFT WHITE BREAD
I feed 70 people at church every Wednesday. A good oven-fresh bread like this helps fill folks up and stretches the main dish.
Provided by Taste of Home
Time 45m
Yield 3 loaves.
Number Of Ingredients 7
Steps:
- In a bowl, combine 5 cups flour, sugar, dry milk powder, yeast and salt. In a saucepan, heat water and butter to 120°-130° (butter does not need to melt). Add to flour mixture. Beat on low speed until moistened; beat on medium for 3 minutes. Add enough remaining flour to form 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 top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; shape into loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts :
SHORTBREAD
This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.
Provided by Norita Solt
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
- Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g
BEST SOFT WHITE BREAD EVER
This a homeade white bread that has the soft crust that you see on commercial (supermarket) bread. The secret is in the baking method. You need a pizza stone and one of those Aluminium Roasting pans that you buy at Thanksgiving to roast your turkey in. You can get one at any Supermarket. Buy the deepest one you can find and then push on the bottom to make it even deeper. Try not to distort the lip so that it will lay flat when it is inverted on the stone.
Provided by North Carolina Brea
Categories Yeast Breads
Time 4h30m
Yield 1 Loaf, 12-18 serving(s)
Number Of Ingredients 6
Steps:
- I use a Kitchenaid mixer with a dough hook but I am sure you could make the dough in a bread machine. Just follow your machines instructions.
- Place all of the dry ingedients in the mixing bowl and turn the mixer on low to blend the ingredients.
- Warm the liquids until to about 100 deg. F. and add to the mixer.
- Mix until the dough pulls away from the sides of the mixing bowl. Then allow the mixer to run on the second lowest setting to knead the dough. This will take about 10 minutes. Dependng on the humidity, you may have to add another tablespoon of water (or two).
- Remove the dough hook and form the dough into a ball, Slightly oil the dough ball and place it back into the bowl to rise. Depending on the temperature this may take 1 to 3 hours. I like to put it in a cool area to have this step to the longest time possible. Let the dough rise until doubled in volume.
- Punch down the dough and shape in into the shape of your choice. I prefer a football shape with blunt ends. Place on parchment paper and put on a peel or a flat cookie sheet to facilitate putting it in the oven. Cover with plastic wrap and a towel and allow it to rise a second time. This will take 1 to 1.5 hours.
- Preheat the oven and the pizza stone to 400 Deg F.
- After the dough has almost doubled in size remove the towel and plastic wrap. With a sharp knife cut a slash along the top of the loaf.
- Mist the loaf with a spray bottle of water and slide it off of the peel (or cookie sheet) onto the pizza stone and cover with the inverted Aluminium pan.
- Bake for 15 to 20 minutes and remove the Aluminium pan, Bake for another 15 to 20 minutes or until the crust is the color you like, and the bottom sounds hollow when you tap it.
- Allow to cool before you try to cut this bread.
Nutrition Facts : Calories 191.5, Fat 4.8, SaturatedFat 1.1, Cholesterol 3.4, Sodium 303.6, Carbohydrate 31.5, Fiber 1.2, Sugar 1.1, Protein 5
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