The Easiest Non Machine White Bread In The World Recipes

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.

HOMEMADE WHITE BREAD, NON-BREAD MACHINE

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.

4H WINNING WHITE BREAD (NON BREAD MACHINE)

Steps:

• In a large bowl thoroughly mix 2 cups of flour, sugar,salt and undissolved Yeast.
• Combine water, milk and margarine in a sauce pan. Heat over low heat until liquids are warm. (margarine does not need to be melted).
• Gradually add to dry mixture and beat 2 minutes with a mixer, at medium speed scrapping the sides of the bowl.
• Stir in enough of the remainig flour to make a soft dough.
• Turn dough out on a lightly foured board and kneed until elastic and smooth. About 8 minutes.
• Place in a greased bowl. Turn dough over and cover. Let rise in a warm place intil doubled. About 1 hour.
• Punch down dough. Turn onto a lightly floured board. Cover and let rest for 15 minutes.
• Divide dough in half. Shape each into a loaf.
• Place each half in a greased 8 1/3 x 4 1/2 x 2 1/2 inch loaf pan.
• Cover and let rise in a warm place until doubled. About 1 hour.
• Bake in 400F oven for 25 to 30 minutes.
• Remove from pan and let cool on a wire rack.

WHITE BREAD FOR THE BREAD MACHINE

Steps:

• Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.
• Bake on White Bread setting. Cool on wire racks before slicing.

SIMPLY WHITE BREAD II

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

ASIAN BANANA CHAI BREAD

Steps:

• In a medium bowl mix together flour, baking powder, and salt.
• In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy.
• Mix mashed bananas and Chai into cream cheese mixture.
• Add flour mixture and mix until smooth.
• Pour mixture into a greased 9x5 inch loaf pan.
• Bake in a preheated 350 degree F (175 degrees C) oven for 60 minutes.
• Cool on rack.
• Remove from pan after 10 minutes.

THE EASIEST (NON-MACHINE) WHITE BREAD IN THE WORLD

Steps:

• Measure out your flour& put it in the oven on it's lowest setting for 10 minutes Put the sugar in a measuring jug& pour in the water to the 15fl oz mark (you may need a little more or less water- just use your instinct! With this dough, it's better to have it too wet than too dry) Sieve the flour into a Large bowl& add the salt& yeast.
• Make a well in the centre& pour in the sugar/water mixture a bit at a time.
• First bring the mixture together with a wooden spoon& when it starts to form a dough use your hands Remove the dough to a floured work surface& knead for 3 minutes.
• Return it to the bowl& leave to rise at room temp for 2 hours.
• Remove from the bowl to your floured work surface& knead for a further 3 minutes.
• Shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins).
• Leave to rise in the tin for 1 hour.
• Bake at 230 degrees (Celsius) for 30 minutess.
• Turn the bread out of it's tin& return to the oven, upside down, for 5 minutes to make the base& sides lovely& crusty.