EASY STREAMLINED WHITE BREAD (NO KNEADING)
A very easy scrumptious bread put together with a mixer. The only time dough is handled is when it is put in the baking pan. Recipe courtesy of Betty Crocker.
Provided by Marie
Categories Yeast Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Using a large mixer bowl, dissolve yeast in warm water.
- Add shortening, salt, sugar and half the flour.
- Beat 2 minutes at medium speed.
- Add remaining flour and blend until smooth.
- Scrape batter off sides of bowl and cover with a cloth.
- Rise in warm place for 30 minutes, then beat 25 strokes by hand and spread evenly in a greased loaf pan.
- Smooth top with floured hand and let rise again until 1/4" from top of pan (about 40 minutes).
- Bake in preheated 375° oven for 45 to 50 minutes or until brown.
HOMEMADE WHITE BREAD, NON-BREAD MACHINE
Delicious, basic bread recipe. Yummy! When I make this recipe, I bake one, and freeze the other two loaves, then use them later. To use later, I simply thaw in greased bread pan & let rise above & continue to follow same directions as posted. Enjoy!
Provided by WJKing
Categories Yeast Breads
Time 2h
Yield 3 loaves, 18 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, mix sugar, yeast, melted lard and warm water.
- Stir and let stand approximately 2-5 minutes, until bubbly.
- Add salt and flour; stir, then mix well.
- Let stand (covered with a towel) for 30-60 minutes.
- Punch down, then knead.
- Shape into three loaves.
- Place into greased loaf pans and let rise until rounded above pan.
- Bake at 350 for 30 minutes or until done.
- Remove from pans and butter tops, if desired, for a softer crust.
- Note: Adjust flour as needed.
NO-KNEAD DUTCH OVEN BREAD
This rustic bread is easy and fabulous - tastes like it's fresh from a French bakery. The secret is the use of a Dutch oven, which regulates the moisture.
Provided by Laura A-C
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 14h55m
Yield 12
Number Of Ingredients 4
Steps:
- Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
- Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
- Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
- Carefully remove the Dutch oven, place dough inside, and cover with the lid.
- Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.
Nutrition Facts : Calories 114 calories, Carbohydrate 23.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 3.3 g, Sodium 389.1 mg, Sugar 0.1 g
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- In a microwave-safe liquid measuring cup, combine the water, milk and butter. Microwave for 1 minute, and then stick a thermometer in the mixture. It should be about 125 degrees or hotter. If it’s hotter, let it cool down to about 125 degrees.
- In the bowl of a stand mixer, combine 1 cup of the flour, sugar, salt and yeast. Gradually add the 125 degree liquid mixture to the flour mixture and stir well. Add remaining flour 1 cup at a time until you have a dough that is not too dry, nor too sticky.
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