Classic White Bread Abm Recipes

CLASSIC WHITE BREAD FOR THE BREAD MACHINE

Steps:

• Combine all ingredients in the order given.
• Can be made with regular or rapid bake cycles.

BEST EVER WHITE BREAD (ABM)

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.

WHITE BREAD FOR THE BREAD MACHINE

Steps:

• Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.
• Bake on White Bread setting. Cool on wire racks before slicing.

CLASSIC WHITE BREAD (ABM)

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.

BASIC WHITE BREAD FOR BREAD MACHINE ABM

Steps:

• If you have to proof the yeast first, proof it in the sugar and water in the bread machine's basin for 10-15 minutes or until foamy; then mix the other ingredients together and pop it in for the Basic Medium or Basic White cycle.
• If not, just throw everything in, hit the Basic Medium or Basic White cycle for a 1-lb capacity, and kick back and let the machine do its work! The 1-lb loaf yields about 10 large slices.
• For 1.5-lb loaf, use 1 cup water, 3 tablespoons oil, 3 tablespoons sugar, 1 1/2 teaspoons salt, 3 cups bread flour (3 TB vital wheat gluten + 3 cups AP flour) and 2 1/4 teaspoons active dry yeast.
• For 2-lb loaf, use 1 1/3 cups water, 1/4 cup oil, 1/4 cup sugar, 2 teaspoons salt, 4 cups bread flour (4 TB vital wheat gluten + 4 cups AP flour), and 1 tablespoon active dry yeast.

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.

DAN'S OLD FASHIONED WHITE BREAD

Steps:

• Pour milk in a heatproof bowl, and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C), about 15 seconds. Mix in the sugar and honey, and stir to dissolve. Mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes.
• Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture, and mix on slow speed with a mixing paddle until thoroughly combined, about 1 minute; dough will be very wet. Add the butter, and mix in the remaining 2 cups of bread flour, or as needed, until the dough begins to gather itself into a ball. Change the fitting from the mixing paddle to a dough hook, and machine-knead the dough until smooth and springy, about 4 minutes.
• Transfer the dough onto a well-floured work surface, and knead until you see the surface of the dough begin to break during folding and kneading. Roll dough into a ball, and place into a lightly floured large bowl. Cover the bowl with a kitchen towel, and set into a warm place to rise until doubled, about 1 hour.
• Spray 2 9x5-inch loaf pans with cooking spray.
• Punch down the dough, remove to the floured surface, and knead for 2 more minutes; cut the dough in half with a sharp knife. Form the dough into logs, adding more flour if necessary, and place the loaves into the sprayed pans. Cover the pans with a kitchen towel, and place into a warm place to rise until doubled, about 1 more hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the bread loaves into the preheated oven, and turn the heat down to 350 degrees F (175 degrees C). Bake until the tops are golden brown and the loaves make a hollow sound when thumped, about 25 minutes. Cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks. Cover the loaves with a kitchen towel as they cool.

BEST WHITE BREAD (ABM)

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.

CLASSIC WHITE BREAD

Steps:

• Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour.
• Beat until smooth.
• Mix in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
• Place in greased bowl; turn greased side up.
• Cover; let rise in warm place until double, about 1 hour (dough is ready if impression remains).
• Punch dough down; divide in half.
• Roll each half into rectangle, 18 x 9 inches.
• Roll up, beginning at short side.
• With side of hand, press each end to seal.
• Fold ends under loaf.
• Place seam side down in greased loaf pan, 9 x 5 x 3 inches (or three 8.5 x 4.5 x 2 inch loaf pans).
• Brush loaves lightly with butter.
• Let rise until double, about 1 hour.
• Heat oven to 425.
• Place loaves on low rack so that top of pans are in center of oven.
• Pans should not touch each other or sides of oven.
• Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
• Remove from pans immediately.
• Brush loaves with soft butter; cool on wire rack.

EASY BREAD MACHINE WHITE BREAD FOR SANDWICHES (ABM)

Steps:

• Put the ingredients into your bread machine according to manufacturer instructions, set to 2-lb capacity, and a Basic Medium cycle. "Basic" usually means white/light bread and "Medium" for the crust. Kick back and let it do its work, in about 3.5 hours you'll have tasty bread for toast and sandwiches.

GOLD MEDAL™ CLASSIC WHITE BREAD

Steps:

• In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
• Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
• Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.