Airy White Bread Recipes

SOFT WHITE BREAD

Steps:

• Place the warm water and sugar in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
• Add the butter and 2 cups of the flour, and beat on medium speed for 3 minutes.
• Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
• Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).
• Place the dough in a large greased bowl, and cover loosely with plastic wrap. Allow it to rise in a warm place until doubled in size (30 to 45 minutes).
• Lightly mist a 5 cup loaf pan with non-stick spray.
• Punch down the dough and shape it into a loaf.
• Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).
• Preheat the oven to 350 degrees F.
• Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.

WHITE BREAD

Steps:

• In the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).
• Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
• Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.
• Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into an 8x12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8x4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.
• Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.
• Bake loaves for 25-30 minutes until golden brown (and the loaf registers 208 to 210 degrees).
• Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing.

SOFTEST SOFT BREAD WITH AIR POCKETS USING BREAD MACHINE

Steps:

• Pour warm water into the pan of bread machine and stir honey into warm water until dissolved. Add yeast to the mixture and let stand until yeast begins to foam, about 10 minutes. Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer.
• Select soft setting if machine has that option; otherwise select regular setting and start the machine. Let finished bread cool before slicing.

TRADITIONAL WHITE BREAD

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.

FRENCH BREAD

Steps:

• In large mixing bowl with a dough hook, thoroughly mix ¾ cup flour, sugar, and yeast.
• Add butter.
• Gradually add warm water to dry ingredients and beat 2 minutes with mixer at medium speed, scraping bowl as needed.
• Add salt and 3/4 cup flour.
• Beat at high speed for 2 minutes, scraping bowl as needed.
• Slowly add in the remaining flour until the dough come off the sides of the mixing bowl.
• Knead using the dough hook for 8-10 minutes.
• Lift dough out of bowl to lightly oil the sides and bottom of bowl and return dough to the oiled surface.
• Cover bowl with a towel and let it rest for 30 minutes.
• Roll into a 15x10 inch rectangle.
• Starting at the wide side of the dough, roll up tightly and pinch seam and ends to seal.
• Lightly Sprinkle cornmeal on bottom of pan and place dough on top of the cornmeal and brush the dough with olive oil. Let rest for 10 minutes.
• Preheat oven to 425°F. Place a glass baking dish on the bottom of the rack filled ½ full of water.
• Prior to baking, make 6-7 ½ inch slices in the top of the dough.
• Bake for 20 minutes.
• Whisk together egg white and water. After the initial baking time, brush the top of the bread with the egg wash mixture. Continue to bake for an additional 5 minutes.
• Remove from oven and let rest for 5 minutes before slicing.

BREAD MACHINE WHITE BREAD RECIPE

Steps:

• Add the ingredients in the order listed to the bread maker pan. The ingredients are listed in the order that Cuisinart machines require them to go. Check your brand's manual for the correct order to add ingredients. If it differs, add them in the order that your manual states.
• Select the basic/white bread setting. Choose the 2 lb loaf size and your preferred crust color. *see notes for making a smaller loaf
• Optional: At the end of the last kneading cycle, remove the kneading paddle. If you miss this step, remove the paddle using oven mitts after the bread cools.
• When baking is complete, remove from the bread pan immediately. Cool on a wire rack for at least 15-30 minutes before slicing.

AIRY WHITE BREAD

Steps:

• Add all ingredients to your bread machine in the order reccomended by the manufacturer.
• Set to"dough" cycle.
• When dough cycle finishes, remove dough from bread machine and punch down and knead on a floured surface.
• Spray a loaf pan with cooking spray, set dough into the pan, and set aside in a warm place (i set mine on the back burner of my stove-- it gets hot while the stove warms up, and causes the bread to rise quickly) and let the dough rise to just about the top of the loaf pan.
• Bake at 375 for 30 minutes.
• When dough is done, tap on the top of the loaf.
• If it sounds hollow inside, it is done.
• If not, cook in additional 5 minute increments, till bread is done.
• Let cool a bit before cutting, or the bread will get smushed.