White Breads Three Multipurpose Variations Recipes

WHITE SODA BREAD WITH VARIATIONS

Steps:

• Preheat oven to 450°F.
• Sift the flour, baking soda and salt together into a mixing bowl.
• Make a well in the center.
• Pour in most of the buttermilk.
• Stir just until all ingredients are incorporated. The dough should be soft but not sticky. Add the remaining buttermilk if it's too dry.
• Turn the dough out onto a lightly floured surface.
• Roll it around a little to make it neater. Don't knead.
• Pat dough into a round loaf about 2" high.
• Place on a lightly floured baking sheet.
• Using a sharp knife, cut a deep cross in the center of the dough.
• Irish folklore insists that you must now prick each section of the dough with your knife, to let the Little People out (what they're doing in your bread in the first place, I can't imagine).
• Bake 10 minutes.
• Reduce heat to 400°F and bake until loaf is browned and sounds hollow when tapped, about 25 minutes more.
• For the variations, stir in the additional ingredients before adding the buttermilk.

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.

EASY YEAST BREAD WITH VARIATIONS

Steps:

• WHITE BREAD: (Basic Recipe).
• Lightly spooning flour into measuring cup & leveling off, measure out 2 1/2 cups flour. Combine flour, dry yeast, sugar, & salt in a large mixer bowl; blend.
• In a medium saucepan, combine water, milk, and oil; heat until very warm (120 to 130F).
• Add eggs and liquid to flour mixture.
• MIXING - Blend at low speed until moistened; beat 3 minutes at medium speed. With a wooden spoon, stir in an additional 3 to 3-1/2 cups of flour to form a sticky dough. In bowl or on a floured board, gradually work in 1/2 to 1-1/2 cups more flour, kneading or working in with hands until dough is smooth, pliable and no longer sticky (about 5 minutes).
• RISING - place dough in a greased bowl; cover with a cloth or loose fit lid. Let rise in a warm place until light and double in size, about 45 minutes.
• SHAPING & BAKING:Punch down dough to remove air bubbles; divide dough into two parts. From dough into desired shapes; place in greased pans according to Shaping and Baking directions (follows). Cover, let rise in a warm place until light and doubled in size, about 30 minutes. Bake at 375*F according to shape until loaf sounds hollow when lightly tapped. Immediately remove from pans; cool.
• (If loaf becomes too brown, cover with tin foil during last 10 minutes of baking.).
• WHOLE WHEAT BREAD - (Basic Recipe).
• Follow white bread recipe. After beating with mixer, stir in 3 cups of Whole Wheat flour in stead of white, knead in 3/4 to 1-1/4 cups white flour.
• MEDIUM RYE BREAD - (Basic Recipe).
• Follow White Bread recipe. After beating with mixer, stir in 3 cups medium rye flour instead of white flour. Knead in 1-1/4 to 1-3/4 cups white flour (rye flour dough usually remains slightly sticky). Rye dough should not completely double in size. Add 1 Tbsp freshly crushed Caraway Seeds with rye flour.
• NOTES: At high altitudes (5000 feet plus) - after first rising, punch down dough and then allow to rise a second time in the bowl. Decrease the first (and second) rising periods by 15 minutes each.
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• INGREDIENT VARIATIONS. (may be used in any of the above basic bread recipes). Ingredients stirred in are added with the flour as it is stirred inches.
• HONEY/MOLASSES: substitute 1/4 cup for sugar. Reduce milk to 3/4 cup.
• BROWN SUGAR: substitute 1/4 cup (firmly packed) for the white sugar.
• ROLLED OATS: stir in 1/2 cup.
• WHEAT GERM: stir in 1/2 cup.
• CHEESE: stir in 1 cup shredded Cheddar, American, Monterey Jack or Swiss cheese.
• HERBS & SPICES: stir in 1/4 to 1/2 tsp celery seed or dill weed, or 1/2 tsp Italian Seasoning, or 2 Tbsp minced chives, caraway or sesame seeds.
• ONION: stir in 1/2 cup, finely chopped.
• RAISINS/CHOPPED DATES OR OTHER DRIED FRUIT: Use Sweet Dough recipe; stir in 1-1/2 cups fruit.
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• SPECIALTY WHITE BREAD VARIATIONS - (use Basic White Bread Recipe).
• FRENCH BREAD: Reduce sugar to 1 Tbsp; Omit milk and eggs; Use 2 cups water; Reduce stirred in flour to 1-1/2 to 2 cups. Increase first rise to 1 hour. Shape and bake according to Shaping and Baking directions.
• FRENCH LOAF OR ROLLS: Brush with beaten egg just before baking.
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• RICH EGG BREAD - (use Basic White Bread Recipe) Increase sugar to 1/3 cup. Decrease water to 3/4 cup. Use 3 eggs.
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• SOUTH OF THE BORDER LOAF - (use Basic White Bread Recipe) Decrease sugar to 1 tablespoons Decrease milk to 1/2 cup. Increase stirred in flour to 3-1/2 to 4 cups. With this flour, Stir in the following: 1/2 cup sour cream, 1/2 cup chopped olives, 1/2 cup chopped onion, 1 cup shredded Cheddar or Monterey Jack cheese, 1/4 tsp garlic powder, 1 to 4 TBSP minced green chilies (optional). Shape and bake according to directions for regular or round loaves, or rolls.
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• SWEET DOUGH - (use Basic White Bread Recipe) Increase sugar to 1/2 cup. Eliminate water. Use 2 cups milk. Substitute butter or margarine for oil.
• CINNAMON SWIRL - (use Sweet Dough Recipe) Pat each half of dough into a 7x14-inch Rectangle; spread with 1 Tbsp butter or Margarine. Combine 1/2 cup sugar and 2 Tbsp Cinnamon; sprinkle half of mixture over each rectangle. Starting with the 7-inch side, roll jelly-roll style. Seal all edges tightly. Shape and bake according to instructions for a regular loaf.
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• SPECIALTY DARK BREAD VARIATIONS - (follow Whole Wheat or Medium Rye Basic Recipes).
• DELICATESSEN RYE BREAD - (use Basic Med-Rye Recipe} Omit sugar, water and 1 egg. For warm liquid, heat 1-3/4 cups milk, 1/4 cup molasses, 1/4 cup cooking oil and 1 square unsweetened chocolate (chocolate does not need to melt). Along with stirred in flour at 1 Tbsp Caraway Seed (optional) Stir in 1/4 to 1 cup white flour with the rye flour. Do let the dough to rise until double. Increase first rise to about 1 hour and the second to about 40 minutes. Increase the baking temperature to 400*F. Bake loaves 30-40 minutes.
• HEARTY WHOLE WHEAT LOAVES - (use Basic Whole Wheat Recipe) Substitute 1/4 cup brown sugar for the white sugar. Along with the stirred in flour add 1/2 cup each Wheat Germ and Rolled Oats and 2 Tbsp Sesame Seeds. Decrease kneaded in white flour to 1/4 to 3/4 cup. Increase first rise to about 1 hour.
• LIGHT PUMPERNICKEL BREAD - (use Basic Med-Rye Recipe) Eliminate sugar. Decrease water to 3/4 cup. Heat 1/4 cup molasses with other liquids. Along with stirred in flour add 2 Tbsp caraway seeds.
• 100% WHOLE WHEAT BREAD - (use Basic Whole Wheat Recipe) Eliminate white flour. Stir in 3 to 3-1/2 cups whole wheat flour; knead in a further 1/2 to 1-1/2 cups whole wheat flour.
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• SHAPING AND BAKING: Use half of dough to make each shape. Using solid shortening, generously grease pans. If desired, just before baking, slash top of loaf in any design using a sharp knife.
• BAKE BREADS at 375*F: [U]All Loaves[/U] - 35 to 45 minutes or until loaf sounds hollow when lightly tapped.
• ALL ROLLS - 10 to 20 minutes.
• REGULAR LOAF: Use a 9x5 or 8x4-inch loaf pan. Press dough into pan; insert fingers between pan and dough to round edges.
• ROUND LOAF: Use an 8 or 9-inch round cake pan, 1-1/2 quart round casserole or cookie sheet. Form dough into round ball; flatten slightly.
• FRENCH & OBLONG LOAF: (Use a large cookie sheet).
• FRENCH: form dough into 14-inch loaf; taper ends.
• OBLONG: form dough into 8 to 10-inch oblong loaf; round ends.
• ROPE SHAPED LOAVES: Shape half of dough into a 26-inch rope; form into any desired shape described below.
• COIL: Use 8 or 9-inch round cake pan, 1-1/2 quart round casserole or cookie sheet. Beginning at center of loaf, roll rope into snail shape; tuck tail under.
• TWIST: Use a 9x5 or 8x4-inch loaf pan or cookie sheet. Cut rope in half to form two 13-inch ropes. Twist together; seal ends.
• FIGURE EIGHT: Use a 9x5 or 8x4-inch loaf pan or cookie sheet. Form rope into figure-eight; seal ends.
• DOUGHNUT: Use cookie sheet. Form circle by bringing ends of rope together; seal. Flatten circle to 1-1/2 inch thickness.
• ROLLS - (use large cookie sheets).
• ROUND: Form dough into 12 2-inch balls.
• VIENNA: From dough into eight 6-inch oval rolls; flatten slightly.
• BREADSTICKS: Cut dough into walnut size pieces. Roll with hands into 5-inch sticks.
• BREAD GLAZES - use any of the following glazes to create different crusts.
• SOFT BUTTERY CRUSTS: Brush loaves with softened or melted butter or margarine AFTER BAKING.
• CRISP SHINY CRUST: Brush loaves with a mixture of 1 egg and 1 Tbsp water JUST BEFORE BAKING. May be sprinkled with poppy or sesame seed.
• DELICATESSEN CRUST: Remove loaves from oven 5 minutes before done; brush with a mixture of 1/2 tsp cornstarch and 1/4 cup water that has been heated to boiling. Return to oven to finish baking.
• CINNAMON/SUGAR CRUST: Brush loaves with 2 Tbsp melted butter or margarine; sprinkle with mixture of 2 Tbsp sugar and 1/2 tsp cinnamon AFTER BAKING.
• SLIGHTLY CRISP, SHINY SWEET CRUST: Brush loaves with a mixture of 1 Tbsp each of sugar and water AFTER BAKING.
• From: http://www.recipelink.com/mf/31/10995.

WHITE BREAD III

Steps:

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

WHITE BREADS: THREE MULTIPURPOSE VARIATIONS

Steps:

• Variation 1
• Mix together the flour, salt, powdered milk, sugar, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter, and 1 1/2 cups plus 1 tablespoon water and mix with a large metal spoon (or on low speed of the electric mixer with the paddle attachment) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.
• Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (In the electric mixer, the dough should clear the sides of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpane test (page 58) and register 80°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).
• Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2-ounce pieces for dinner rolls, or twelve 3-ounce pieces for burger or hot dog buns. Shape the pieces into boules (page 72) for loaves or tight rounds (page 82) for dinner rolls or buns. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to rest for about 20 minutes.
• For loaves, shape as shown on page 81. Lightly oil two 8 1/2 by 4 1/2-inch loaf pans and place the loaves in the pans. For rolls and buns, line 2 sheet pans with baking parchment. Rolls require no further shaping. For hamburger buns, gently press down on the rolls to form the desired shape. For hot dog buns, shape as shown on page 80, though without tapering the ends. Transfer the rolls or buns to the sheet pans.
• Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size.
• Preheat the oven to 350°F for loaves or 400°F for roll and buns. Brush the rolls or buns with the egg wash and garnish with poppy or sesame seeds. Sandwich loaves also may be washed and garnished, or score them down the center and rub a little vegetable oil into the slit.
• Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180°F in the center. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides, when removed from the pan, should also be golden. The internal temperature of the loaves should be close to 190°F, and the loaves should sound hollow when thumped on the bottom.
• When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving. Rolls should cool for at least 15 minutes on a rack before serving.
• Variation 2
• Proceed as directed for Variation 1, substituting the buttermilk for the water. Add more buttermilk or flour, as needed, while mixing.
• Variation 3
• To make the sponge, mix together the flour and yeast in a 4-quart bowl. Stir in the milk until all the flour is hydrated. Cover the bowl with plastic wrap and ferment at room temperature for 45 to 60 minutes, or until the sponge becomes aerated and frothy and swells noticeably.
• To make the dough, add the flour, salt, and sugar to the sponge. Then add the egg yolk and butter or other fat. Proceed with step 1 of Variation 1 from this point on, noting that both the first and the second fermentation cycles should be 5 to 10 minutes faster than in the direct-dough method of Variation 1.
• BREAD PROFILE
• Enriched, standard dough; direct or indirect method; commercial yeast
• DAYS TO MAKE: 1
• 1 hour sponge (Variation 3 only); 8 to 10 minutes mixing; 3 1/2 to 4 hours fermentation, shaping, and proofing; 15 to 45 minutes baking
• Commentary
• This is one type of bread that does not greatly improve from a pre-ferment or sponge because so much of the flavor comes from external, rather than internal, factors. Though it can be made by the sponge method, as Variation 3 demonstrates, the fast action and the amount of yeast and enrichments ensure that this is a fast-moving dough whose flavor is largely a result of the enrichments, not the fermentation. For this reason, it is one of the easiest breads to make, whether made by the direct method or the indirect method. It is quite delicious and functional in its many applications regardless of the method followed. Variation 1, however, makes particularly good soft dinner rolls or hot dog or hamburger buns.