"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.
BASIC SOFT WHITE SANDWICH LOAF
Provided by Rose Levy Beranbaum
Categories Bread Bake Advance Prep Required
Yield Makes: two 8-by-4-by-4 1/2-inch-high loaves (1 1/4 pounds/581 grams)
Number Of Ingredients 15
Steps:
- 1. Make the sponge. In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast. Whisk until very smooth, to incorporate air, about 2 minutes. The sponge will be the consistency of a thick batter, Scrape down the sides of the bowl, and cover with plastic wrap.
- 2. Make the flour mixture and add to the sponge. In a medium bowl, whisk together the flour (reserve 1/4 cup if mixing by hand), dry milk, and instant yeast. Sprinkle this on top of the sponge and cover tightly with plastic wrap. Allow it to ferment for 1 to 4 hours at room temperature. (During this time, the sponge will bubble through the flour blanket in places: this is fine.)
- 3. Mix the dough.
- Mixer Method Add the butter to the bowl and mix with the dough hook on low speed (#2 if using a KitchenAid) for 1 minute or until the flour is moistened enough to form a rough dough. Scrape down any bits of dough. Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes.
- Sprinkle on the salt and knead the dough on medium speed (#4 KitchenAid) for 7 to 10 minutes. It will not come away from the bowl until the last minute or so of kneading; it will be smooth and shiny and stick to your fingers. With an oiled spatula, scrape down any dough clinging to the sides of the bowl. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in. (The dough will weigh about 44.25 ounces/1258 grams.)
- Hand Method Add the salt and butter to the bowl and, with a wooden spoon or your hand, stir until all the flour is moistened. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved flour as possible to keep the dough from sticking. Use a bench scraper to scrape the dough and gather it together as you knead it. At this point, it will be very sticky. Cover it with the inverted bowl and allow it to rest for 20 minutes. (This resting time will make the dough less sticky and easier to work with.)
- Knead the dough for another 5 minutes or until it is very smooth and elastic. It should still be tacky (sticky) enough to cling slightly to your fingers a little. If the dough is still very sticky, however, add some of the remaining reserved flour, or a little extra. (The dough will weigh about 44.25 ounces/1258 grams.)
- Both Methods 4. Let the dough rise. Using an oiled spatula or dough scraper, scrape the dough into a 4-quart dough-rising container or bowl, lightly oiled with cooking spray or oil. Push down the dough and lightly spray or oil the surface. Cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Allow the dough to rise (ideally at 75°to 80°F) until doubled, 1 1/2 to 2 hours.
- Using an oiled spatula or dough scraper, scrape the dough onto a floured counter and press down on it gently to form a rectangle. It will be full of air and resilient. Try to maintain as many of the air bubbles as possible. Pull out and fold the dough over from all four sides into a tight package, or give it 2 business letter turns and set it back in the container. Again oil the surface, cover, and mark where double the height would now be. (It will fill the container fuller than before because it is puffier with air.) Allow the dough to rise for 1 to 2 hours or until it reaches the mark.
- 5. Shape the dough and let it rise. Turn the dough out onto a lightly floured counter and cut it in half. Shape each piece into a loaf: begin by gently pressing the dough (or lightly rolling it with a rolling pin) into a wide rectangle; the exact size is not important at this point. (A long side of the dough should be facing toward you.) Dimple the dough with your fingertips to deflate any large bubbles. Fold over the right side of the dough to a little past the center. Fold over the left side of the dough to overlap it slightly. Press the center overlap section with the side of your hand to seal the dough. (If you have a lot of experience shaping, you may prefer at this point to rotate the dough 90 degrees-a quarter turn.) Starting at the top edge of the dough, roll it over three or four times, until it reaches the bottom edge of the dough: with each roll, press with your thumbs to seal it and at the same time push it away from you slightly to tighten the outer skin. As you roll and press, the dough will become wider. If it is not as long as the pan, place both hands close together on top of the dough and, rolling back and forth, gradually work your way toward the ends, gently stretching the dough. For the most even shape, it is important to keep a tight skin on the surface of the dough and not to tear it. If you want the edges of the loaf to be smooth, tuck the sides under.
- Place the loaves in the prepared loaf pans; the dough will be about 1/2 inch from the top of the pans. Cover them with a large container, or cover them loosely with oiled plastic wrap, and allow to rise until the center is about 1 inch above the sides of the pan, 1 1/2 to 2 hours. When the dough is pressed with a fingertip, the depression will very slowly fill in.
- 6. Preheat the oven. Preheat the oven to 350°F 45 minutes before baking. Have an oven shelf at the lowest level and place a baking stone or baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven, before preheating.
- 7. Bake the bread. Quickly but gently set the pans on the hot baking stone or hot baking sheet. Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door. Bake for 50 minutes or until medium golden brown and a skewer inserted in the middle comes out clean (an instant-read thermometer inserted into the center will read about 210°F). Halfway through baking, turn the pans around for even baking.
- 8. Glaze and cool the bread. Remove the bread from the oven and set it on a wire rack. Brush the top of the bread with the optional melted butter. Unmold and cool top side up on a wire rack until barely warm, about 1 hour.
- ULTIMATE FULL FLAVOR VARIATION
- For the best flavor development, in Step 2, allow the sponge to ferment for 1 hour at room temperature and then refrigerate it for 8 to 24 hours. If using the hand mixing method, remove it from the refrigerator about 1 hour before mixing the dough.
- POINTERS FOR SUCCESS
- • If not using the dry milk, you can replace 1 cup of the water with 1 cup milk, preferably nonfat, scalded (brought to the boiling point) and cooled to lukewarm.
- UNDERSTANDING
- A greater amount of sponge dough starter (pre-ferment) offers a fuller flavor in this "plain" bread, so almost 50 percent of total amount of flour is used in the sponge, compared to the usual 30 percent of hearth breads.
- If using liquid milk, it is scalded to deactivate the enzyme in it that could make the dough sticky.
- Baking the bread at too high a temperature, would result in too thin a crust, which would cause keyholing, or caving in at the sides of the loaf. Therefore, this bread is baked at 350°F. It is also important for the bread to be thoroughly baked so that the crust is firm enough to prevent it from compressing. The loaves should not be cut until completely cool for the same reason.
- THE DOUGH PERCENTAGE
- Flour: 100% Water: 66.3% (includes the water in the butter and honey) Yeast: 0.74% Salt: 2.3% Butterfat: 15.9%
HOMEMADE WONDER BREAD
This bread is most like the soft white bread that you buy at the store. If you like a softer crust, butter the top and put in a zip-loc bag.
Provided by Khandi Howard
Categories Yeast Breads
Time 3h15m
Yield 1 2lb. loaf
Number Of Ingredients 10
Steps:
- Whisk together the yeast, 1/4 cup warm water and sugar.
- Allow to sit for 15 minutes.
- Add ingredients in the order suggested by your manufacturer, including the yeast mixture.
- Select the basic and light crust setting.
- A white bread recipe without a strong yeast flavor.
- Proofing the yeast first eliminates some of the yeast taste from the final product.
- Makes 2 lb loaf.
More about "soft as wonder white bread recipes"
THE BEST FLUFFY WHITE BREAD RECIPE - TARA TEASPOON
Web Jun 23, 2022 The Benefits of Tangzhong. The bread may rise higher, because of more liquid creating more internal steam.; The bread will be …
From tarateaspoon.com
4.9/5 (40)Total Time 2 hrs 15 minsCategory BakingCalories 2000 per serving
From tarateaspoon.com
4.9/5 (40)Total Time 2 hrs 15 minsCategory BakingCalories 2000 per serving
- When the Tangzhong starter is warm but not hot start the bread. In the bowl of a stand mixer or Bosch with the dough hook, mix together the warm milk, Tangzhong, sugar, yeast, salt, eggs and butter.
BREAD MACHINE SOFT AS WONDER WHITE BREAD
Web Feb 14, 2018 3 reviews ingredients 1 cup water (room temp) 1 teaspoon salt 3 tablespoons margarine 1 tablespoon honey 3 cups all-purpose …
From cdkitchen.com
5/5 (3)Total Time 3 hrsServings 16Calories 121 per serving
From cdkitchen.com
5/5 (3)Total Time 3 hrsServings 16Calories 121 per serving
HOMEMADE WONDER BREAD (COPYCAT) | KAREN'S KITCHEN STORIES
Web May 23, 2021 May 23, 2021 Homemade Wonder Bread (Copycat) If you were to ask anyone who grew up eating peanut butter and jelly …
From karenskitchenstories.com
Cuisine AmericanCategory BreadServings 16Calories 80 per serving
From karenskitchenstories.com
Cuisine AmericanCategory BreadServings 16Calories 80 per serving
WHITE BREAD RECIPE
Web May 2, 2016 May 2, 2016 (updated Jan 4, 2021) Jump to Recipe 4.60 ( 1758 ratings) This is a classic white bread recipe, and so easy! The loaves bake up incredibly tall, soft and fluffy… the perfect white bread! Are you …
From browneyedbaker.com
From browneyedbaker.com
JOLYN'S EXTRA SOFT WHITE BREAD RECIPE — BLESS THIS MESS
Web Feb 1, 2021 Place the dough in 2 greased loaf pan and let rise in a warm place for 1 hour or until the dough is about 1 inch above the rim of the bread pan. Bake at 375℉ for 20-25 minutes until golden brown and sounds …
From blessthismessplease.com
From blessthismessplease.com
BEST SOFT WHITE BREAD RECIPE
Web Aug 12, 2019 1 egg Salt Flour How to Make White Bread If you’ve never made bread before, here is the basic formula for making your own at home. It really is an easy process and you’ll be thrilled with the results. Plus …
From butterwithasideofbread.com
From butterwithasideofbread.com
SUPER SOFT BASIC BREAD - FLUFFY & LIGHT SANDWICH BREAD, EASY TO …
Web Nov 14, 2018 In a bowl, combine the sugar and ½ cup (120 ml) warm water. Add the yeast, stir and set aside for 5-6 mins. This mixture should turn frothy.
From bakealish.com
From bakealish.com
WHITE BREAD {SO SOFT AND EASY TO MAKE!}
Web Jul 29, 2019 1 package of instant dry yeast usually contains 2 1/4 Tsp This recipe works with all-purpose and bread flour. The bread flour will give it a slightly chewier and a bit more elastic crumb. The second rise will be …
From platedcravings.com
From platedcravings.com
OLD-FASHIONED SOFT WHITE BREAD RECIPE
Web Apr 26, 2019 In a glass measuring cup add 1/3 cup very warm water. Stir in yeast and sugar. Let yeast proof until puffy and doubled in size. Pour yeast into a large bowl. Mix in honey, salt, vegetable oil, buttermilk and …
From divascancook.com
From divascancook.com
THE BEST HOMEMADE BREAD (WHITE BREAD RECIPE)
Web Feb 20, 2019 Once the dough is kneaded, remove the dough hook and fold the dough over a few times by hand, to get a smooth ball. Then place it in a lightly oiled bowl, and cover with plastic wrap. Let the dough proof …
From theflavorbender.com
From theflavorbender.com
BREAD MACHINE WHITE BREAD RECIPES
Web Find lots of delicious recipes for bread machine white bread and over 100,000 other recipes with reviews and photos. ... Soft As Wonder White Bread. A soft white bread mixed and kneaded in the bread machine …
From cdkitchen.com
From cdkitchen.com
“SOFT AS WONDER” WHITE BREAD – RECIPEFUEL | RECIPES, MEAL PLANS, …
Web Oct 12, 2018 Recipes By Course. Breakfast; Lunch/Snacks; One Dish Meal; Main Dish; Dessert; Recipes By Ingredient. Beef; Chicken; Fish; Lamb; Pork; Seafood; Quick …
From recipefuel.com
From recipefuel.com
SOFT AS WONDER WHITE BREAD – RECIPEFUEL | RECIPES, MEAL PLANS, …
Web Feb 27, 2018 Recipes By Course. Breakfast; Lunch/Snacks; One Dish Meal; Main Dish; Dessert; Recipes By Ingredient. Beef; Chicken; Fish; Lamb; Pork; Seafood; Quick …
From recipefuel.com
From recipefuel.com
HOW TO MAKE ULTRA SOFT WHITE GLUTEN FREE BREAD
Web Oct 5, 2020 Use the paddle attachment to combine on low speed. Add the liquid ingredients – warm water, eggs, honey, and oil. Mix on low to combine for 1 minute. …
From mamagourmand.com
From mamagourmand.com
WHITE SANDWICH BREAD – MODERN HONEY
Web Aug 8, 2022 In a small saucepan, heat the milk until lukewarm (105-100 degrees). This can also be done in the microwave. In a small bowl, add warm water (105-110 degrees), …
From modernhoney.com
From modernhoney.com
HOMEMADE SOFT WHITE BREAD RECIPE - GRUMPY'S HONEYBUNCH
Web Jan 19, 2014 Bread making tips for a successful recipe. Warm the milk until hot (not boiling but steamy)with the butter. Turn the heat off and allow the butter to finish melting.
From grumpyshoneybunch.com
From grumpyshoneybunch.com
WONDER BREAD AT HOME
Web 6-1/2 to 7 cups of bread flour. 1/8 cup butter for brushing on top of the crust when it comes out of the oven. Makes a nice soft crust. 1-Dissolve yeast in 1/2 cup water. 2-In a large …
From thefreshloaf.com
From thefreshloaf.com
You'll also love
Related Search