The Very Best White Bread Abm Recipes

Steps:

• Place ingredients in bread maker following your manufacturers guidelines.
• Personally I only mix it up in the bread maker. When it is done proofing I turn it out onto a floured surface shape it and place it in a greased (cooking spray) loaf pan. Let rise for approx 1 hour, til doubled. I bake for 30 minutes at 350 degrees.

Steps:

• Place ingredients into your bread machine in the order suggested by your manufacturer.
• Operate machine according to manufacturer instructions.
• Recipe can be easily made on regular, normal, rapid, and delayed cycles.
• Make a 1-pound (small) loaf.

Steps:

• Place the ingredients into your ABM in the order specified for your machine. Set it on the dough cycle.
• When the dough cycle has beeped, LEAVE the dough in the machine for another 30 minutes. It will continue to rise again.
• Preheat your oven to 190°C Grease a 9x5x3 loaf pan with butter.
• Tip out your dough onto a lightly floured work area and roll into a long rectangle, making sure the width is no wider than 9 inches and about 1/2 inch thick. It doesn't matter about the length. You will hear all the air bubbles popping as you roll.
• Once the air bubbles are gone, roll up, starting from one of the short ends. You may want to moisten the end of the dough to help seal it together.
• Place roll of dough, seam side down, tucking ends under, in your loaf pan.
• Leave to rise until doubled in size, approximately 30-40mins. Brush with melted butter.
• Bake 190C for 30 minutes or until the loaf sounds hollow when tapped with the handle of a knife.
• While loaf is hot brush with melted butter.
• Remove loaf from pan onto a cooling rack.

Steps:

• Put the water, sugar, and the yeast in the pan and stir gently. Leave it sit about 10 minutes, until the yeast dissolves.
• Add the oil, flour and salt.
• Use the White Bread setting for a 1 1/2 pound loaf.

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 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.