Country Style White Bread Recipes

Steps:

• Make the starter:. Using the starter ingredients listed above, combine water and yeast in medium bowl. Stir to dissolve yeast. Add flour and stir until thoroughly mixed. Cover with a cloth and let rest at room temperature for 30 minutes before using in the dough. Make the dough:. Using the dough ingredients listed above, combine the water, honey, and yeast in the bowl of a heavy duty stand mixer. Stir to mix thoroughly. Add shortening, flour, salt, and starter. Mix ingredients on low speed, with the mixer, until the dough is smooth and elastic (this usually takes me about 8 - 10 minutes). To test it for elasticity, pinch off a piece of dough, and stretch it between both thumbs and my fingers into a square. If the center stretches and becomes thin (like a windowpane) it's perfect. If the dough breaks easily instead of stretching, it's not ready yet. When ready, remove dough from mixing bowl. Divide the dough into two halves. Form each into a smooth ball. (You can wrap and freeze one of the loaves at this point.) Place the dough on the counter, or in a proofing basket, and cover with a warm, damp cloth. Rest at room temperature for 30 minutes. Preheat oven to 400ºF. Form the dough into a loaf shape (free form or use a loaf pan), and cover with a warm, damp cloth. Let rest another 30 minutes. Baking the bread:. Score the loaf (loaves) with a sharp knife. Spritz with some water and place in the pre-heated oven (if making a free form loaf, place on a preheated baking stone). Bake for 30 - 40 minutes, or until the crust is golden brown, and the temperature in the middle of the loaf is about 195ºF. Remove the bread from the oven and from the pan (if using one). Let cool about 30 minutes.

Steps:

• Dissolve yeast in water in large bowl. (I usually add a pinch of sugar and wait for the yeast to foam but the original recipe didn't call for this step.).
• Add next 4 ingredients and 3 cups flour; beat until smooth.
• Stir in remaining flour.
• Knead 6-8 minutes.
• Let rise in greased bowl until double.
• Divide into 3 loaves; let raise again.
• Bake at 375°F for 25-30 minutes.

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

Steps:

• Make the starter:.
• Using the starter ingredients listed above, combine water and yeast in medium bowl. Stir to dissolve yeast. Add flour and stir until thoroughly mixed. Cover with a cloth and let rest at room temperature for 30 minutes before using in the dough.
• Make the dough:.
• Using the dough ingredients listed above, combine the water, honey, and yeast in the bowl of a heavy duty stand mixer. Stir to mix thoroughly. Add shortening, flour, salt, and starter. Mix ingredients on low speed, with the mixer, until the dough is smooth and elastic (this usually takes me about 8 - 10 minutes). To test it for elasticity, I pinch off a piece of dough, and stretch it between both thumbs and my fingers into a square. If the center stretches and becomes thin (like a windowpane) it's perfect. If the dough breaks easily instead of stretching, it's not ready yet. When ready, remove dough from mixing bowl.
• Divide the dough into two halves. Form each into a smooth ball. (You can wrap and freeze one of the loaves at this point.) Place the dough on the counter, or in a proofing basket, and cover with a warm, damp cloth. Rest at room temperature for 30 minutes.
• Preheat oven to 400ºF. Form the dough into a loaf shape (free form or use a loaf pan), and cover with a warm, damp cloth. Let rest another 30 minutes.
• Baking the bread:.
• Score the loaf (loaves) with a sharp knife. Spritz with some water and place in the pre-heated oven (if making a free form loaf, place on a preheated baking stone). Bake for 30 - 40 minutes, or until the crust is golden brown, and the temperature in the middle of the loaf is about 195ºF. I use a digital probe thermometer to test the temperature.
• Remove the bread from the oven and from the pan (if using one). Let cool about 30 minutes.

Steps:

• Stir milk powder and hot water together till well mixed.
• Add cold water and now it should be cool enough for yeast, add yeast.
• Then add sugar, salt, shortening, and potatoes one at a time.
• Add flour 2 cups at a time till you get a soft but not sticky dough (you may not need all the flour).
• Mix well or knead for about 5 minutes or till elastic.
• Place in a bowl that has been lightly sprayed with pan spray and cover with a towel and let rise 1-1/2 hrs or till doubled.
• Punch down let rise 1 hours.
• Punch down and divide into 4 loaves or bread bowls or whatever.
• Place in greased pans or on a greased cookie sheet.
• Let rise 1/2 hr and bakein 325 oven for 30 min or till bottom sounds hollow when thumped.
• For raisin bread add 1 cup of raisins mixed with 1-2 t cinnamon per loaf, it makes great toast! My mother always "plumped" the raisins by soaking them or boiling them for a few minutes first.

Steps:

• Mix together water, buttermilk and oil.
• Add 1 1/2 cups of flour and mix with a wooden spoon till smooth.
• Add sugar and eggs stir together till smooth.
• Mix in the salt.
• Then stir in yeast.
• Allow to sit uncovered for 15 minutes. Then add flour a 1/2 cup at a time. Stir till it becomes to hard to mix. Place some flour onto the counter and continue to slowly add remaining flour till the dough is just a little bit sticky (note you may not need all the flour).
• Knead the dough for 8-10 minutes till smooth and elastic (stand mixer 5-6 minutes with a dough hook). Place dough into a lightly oiled bowl.
• Spray the top of the dough with an oil spray. Cover bowl with plastic wrap and set aside in a warm place for about 1 hour.
• Pour out onto a lightly floured surface. Cut dough in half and degas the dough.
• Shape dough into 2 rectangles the length of a 5x9 loaf pan. Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough. Pinch the seam closed with your fingers.
• Place into two greased 5x9 loaf pans. Cover with plastic wrap and allow to rise till double in bulk about 45-60 minutes.
• After the dough has proofed, make egg wash and brush the tops of the loaves. Wait 5 minutes then brush again.
• Bake in a 375 degree oven for 30-35 minutes. If you place a thermometer into the center of the loaf it should register between 180 degrees or when you tap the bottom of the loaf it sounds hollow.
• Remove from pans and cool on a wire rack.