Sweet White Bread Recipes

Steps:

• In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
• Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
• Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

Steps:

• In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
• Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
• When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
• Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
• Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
• Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

Steps:

• In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
• In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
• Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

Steps:

• 1. *Prep time does not include rise times. Warm milk in a medium sauce pan until it just starts to bubble; remove from heat. Mix in butter, sugar and salt. Stir until melted. Cool to the temp of warm bath water.
• 2. In small bowl, dissolve yeast in warm water. Let stand for 10 minutes until foamy. In mixer bowl of stand mixer, combine yeast mixture with lukewarm milk mixture (think warm bath water), 2 eggs and 2 cups of flour. Stir to combine. On setting 2 of stand mixer fitted with dough hook, gradually add remaining flour, 1/2 cup at a time, until the dough forms a ball and cleans sides and bottom of mixer bowl. If it climbs over the top of your dough hook, you need more flour. (Dough should not be sticky. The amount of flour can differ, depending on many things including humidity, brand, etc. Use your eyes and your touch as your guide. Keep feeling it. It should clean the sides of bowl, form a ball and not stick all over your hands when handled. Stop adding flour right when it is no longer sticky. Flour measurements in bread baking recipes are always approximate.) Once you hit the right consistency, knead on speed 2 for 5 minutes. (By hand 8-10 minutes.)
• 3. Place dough in large buttered bowl, turning once. Cover with Saran Wrap sprayed with cooking spray. Heat oven to 250 degrees and place bowl on hot pad on back burner to rise until doubled, approximately 1 hour. Use a big enough bowl... it gets pretty big! This bowl is 11" in diameter and 5 1/2 " high.
• 4. Punch down dough and form into desired loaves or rolls on very lightly floured counter. If forming into rolls, rolls should be placed so that sides are just touching. (For the nicest looking loaves and rolls, please check out some of the awesome online tutorials. Shaping the loaves or rolls correctly makes a huge difference in how your breads turn out.) Place in greased pans, cover with sprayed Saran Wrap and allow to rise until doubled, approximately 1 hour. For loaves, I like them to rise about 1 1/2-2 inches above pan. When just about ready, preheat oven to 350 degrees.
• 5. Bake at 350 degrees. For rolls, approximately 15-20 minutes, or until golden. For bread, 20-25 minutes, or until you can tilt the bread partially out of the pan onto a hot pad covered hand and the bottom is golden, not doughy. Watch carefully as all ovens are different. Bread loaves should be removed from pan immediately and cooled on wire racks. Rolls can cool in the pan. Brush gently with melted butter. Try to wait until bread has cooled for the nicest slices, then slather with butter or jam and enjoy!

Steps:

• Place ingredients into bread machine according to machines specifications.
• Use basic white bread cycle, light crust setting.
• One tip- To get all your honey out of the measuring cups, stir around in the warm milk.
• You may also try substituting some flour with dry oatmeal for a Sweet Honey Oatmeal Bread. Just watch your liquid amount, it may need more or less.