WHITE BREAD PLUS
My first bread recipe (from a 50's version of Joy of Cooking)and still my favorite. The family won't let me in to holiday gatherings without an ample supply (like half a loaf per person!)
Provided by Jill2112
Categories Yeast Breads
Time 7h7m
Yield 3-4 loaves, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Combine yeast, 1/2 C water (105-115 degrees) and 1 t. sugar in bowl and allow to proof. (Until foamy, approximately 5 minutes, or about 10 for standard yeast.).
- Add egg, melted (but not hot) lard, salt and remaining sugar and water (105-115 degrees).
- Add 4 cups flour and beat (with a spoon or mixer) for one minute. Stir in remaining flour one cup at a time, until dough pulls away from the sides of the bowl and can be handled.
- Turn out on a floured surface and knead until dough is smooth and pliable, about 10 minutes .
- Shape into a ball and place into a greased mixing bowl.
- Turn dough over so greased side is on top, cover with a tea towel and allow to rise in a warm place until doubled in size.
- (Approx. 1-1 1/2 hours for rapid rise yeast, 2 hours or so for standard yeast.) Punch dough down, turn it over in the bowl, and allow to rise again until almost doubled in size.
- Punch down and shape into 3 large loaves, or (I prefer) 4 braided loaves.
- (Cut dough into 12 equal pieces, roll each into a long rope and braid them into 4 loaves.) Allow loaves to rise.
- Brush with egg wash (1 egg, 1 t. sugar, 1 t. water) or milk, if desired, and sprinkle with Aunt Jane's salt.
- Bake in 375°F oven for approximately 17 minutes. (braids) or 30-40 minutes (loaves) until brown on the outside and sounds hollow when tapped.
TRADITIONAL WHITE BREAD
A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.
Provided by Danialle
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.4 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 350.8 mg, Sugar 2 g
EASY WHITE BREAD
A great recipe for an electric breadmaker - or do it the traditional way
Provided by Good Food team
Categories Side dish
Time 2h50m
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
- Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
- Tip onto a lightly floured work surface and knead for around 10 mins.
- Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
- Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
- Place it on the baking parchment to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7.
- Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Nutrition Facts : Calories 204 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
WHITE BREAD
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes two 1 3/4 pound loaves
Number Of Ingredients 7
Steps:
- Place 1/2 cup warm water in a small bowl or liquid measuring cups yeast and sugar over water and whisk to combine. Let stand until creamy, about 5 minutes.
- Place salt, remaining two cups warm water, and about 3 1/2 cups flour in the bowl of an electric mixer. Attach dough hook to mixer; turn mixer on and off a few times just to incorporate flour. Add 1 cup flour. With mixer on low, slowly add yeast mixture and remaining 2 1/2 cups flour. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time.
- Continue kneading on medium speed for about 5 minutes Add butter and continue mixing dough, 4 to 5 minutes. Dough may come apart before coming back together.
- Turn dough out onto a lightly floured work surface and shape into a ball. Butter a large bowl and transfer dough to prepared bowl, turning dough to coat. Cover tightly with plastic wrap sprayed with nonstick cooking spray and let stand at room temperature until doubled in size, 45 minutes to 1 hour.
- Butter two 4 1/2-by-8 1/2-inch loaf pans; set aside.
- Place dough, top-side down, on work surface to deflate; divide dough in half. Working with 1 piece of dough at a time, use the palms of your hands and fingertips or a rolling pin to pat dough into a 7-inch square.
- Place dough on work surface so one of the short sides is facing you. Starting with the bottom edge, roll dough and pinch to seal seam. Place roll in pan, seam side down. Repeat process with remaining piece of dough.
- Spray two pieces of plastic wrap with nonstick cooking spray. Cover loaf pans with plastic wrap, sprayed side down. Let stand in a warm place until doubled in size, growing over tops of pans, and when pressed gently with your finger an impression remains, 1 hour to 1 hour and 15 minutes.
- Preheat oven to 425 degrees on a conventional oven or 400 degrees on a convection oven with a rack set in the center of oven.
- Transfer pans to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees (conventional) or 350 (convection) and continue baking until honey brown and an instant-read thermometer inserted into the center of each loaf reaches 205 degrees, about 45 minutes more.
- Transfer to wire racks. Let cool slightly; turn out loaves. Brush tops with butter and let cool. Do not cut until almost cool.
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