Soft Buttery White Bread Recipes

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

Steps:

• Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth.
• Cover with a clean cloth and let rise until doubled in volume.
• Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.

Steps:

• Combine warm water with sugar and sprinkle yeast on top. Set aside to proof in a warm place free of drafts.
• Whisk together the flour, salt, and powdered milk. Set aside.
• In a separate bowl, combine 2 cups of warm water (between 110-115 degrees F) with 2 eggs, 3/4 cup of sugar and melted butter. Mix well.
• In your Kitchen-Aid or stand mixer (with a dough hook) put about 3/4 of the flour mixture; and pour in the egg mixture. Beat for until combined; Mix and then add the yeast mixture. add the remaining flour mixture, Continue beating, adding small quantities of flour until a soft ball of dough forms, adding a small amount of flour at a time if necessary to help make dough easier to handle. If dough is still too sticky, turn it out on lightly floured surface and knead in enough flour to make the dough easier to handle. Add as little as possible. I had to had about another cup.
• Place the dough in a prepared (vegetable oil spray or light oil or shortening). Turn upside down and cover with a clean cloth or loosely with plastic wrap; allow to rise in a warm place free of drafts for 60 minutes or until doubled in size.
• Punch dough down and separate into prepared loaf pans. If using SAF yeast you do not really need a second rise; but if you are using the fast acting packets you will need about a 30-40 minute second rise. When loaves are ready, bake in a 350 degree oven for about 40 minutes. Better a little bit under done than overdone. Crust will be a golden, but light brown.
• Remove bread from the pans immediately to cool on wire racks. Baste with butter while hot. After completely cooled, store in an airtight bag. Double bag for freezing. Yield: 3 smaller (but not the really small) loaves, or 2 of the large loaves. This makes terrific dinner rolls as well.
• For Sweet Rolls: Add 1 Tablespoon of vanilla and an extra 1/4 cup of granulated sugar to the egg mixture. Roll and shape for any rolls you desire, Cinnamon Swirl Bread, Cinnamon Rolls, Orange Zest Rolls, etc.