Kittencals Old Fashioned White Bread Recipes

KITTENCAL'S SOFT WHITE BAGUETTE-STYLE BREAD

Steps:

• Prepare one large cookie sheet lined with foil and sprayed with non-stick cooking spray or sprinkled with yellow cornmeal.
• Attach the kneader blade to a heavy-duty stand mixer.
• In the stainless steel bowl, dump 3 cups flour (to start) 1 teaspoon salt and 1 tablespoon sugar.
• Melt the butter or Crisco shortening in the microwave for about 22 seconds then dump into the bowl with the flour, sugar and salt.
• In a small cup add in the yeast with 1 teaspoon sugar in 1-1/4 cups warm water; cover with small clean cloth, and proof the yeast for 8-10 minutes, stirring just once with a small spoon or whisk (if the yeast doesn't foam discard and start again).
• After 10 minutes, add in the yeast/water mixture into the bowl and start kneading, adding in more flour as needed to create a soft semi-sticky dough (careful not to add in too much flour, as this will create a heavy bread!).
• Knead for 7-8 minutes, or until dough is the right texture and is smooth.
• Remove dough from the bowl, and let sit on a lightly floured surface covered with a clean tea towel for 10 minutes (this is important!).
• After 10 minutes, knead very gently (dough will come together nicely).
• Form into a semi-round ball.
• Grease a large glass bowl (I just use the same stainless steel bowl that I made the dough in).
• Place the dough in the oiled bowl; cover with a clean tea towel and set in a warm place to rise aproximmately 1 hour.
• Punch down dough and remove to a floured surface.
• At this point you may cut the dough in half to make two small long breads, or keep into one piece for one large loaf.
• Using hands shape into a rectangle (no need to use a rolling pin this dough will shape very easy).
• Roll up tightly then seal all edges.
• Cover the shaped loaf/s with a clean dry tea towel, and let rise for about 30-35 minutes in a warm place.
• After rising set oven to 375 degrees F.
• In a small cup whisk/mix together 1 egg white with 1 teaspoon cold water.
• Lightly brush the egg white mixture over the dough, then sprinkle with sesame seeds if desired.
• Bake for 25-33 minutes, or until bread is golden brown and sounds hollow when tapped.
• Delicious!

KITTENCAL'S LIGHT WHOLE WHEAT BREAD

Steps:

• Grease two dark metal 8 x 4-inch loaf/bread pans.
• Fit a heavy-duty stand mixer with kneader blade.
• Place both flours into the stainless steel mixing bowl set aside.
• Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
• When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
• In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
• Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
• Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
• After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
• Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
• Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
• Generously oil a large glass or stainless steel bowl.
• Place the dough in the bowl; turn to coat the dough with oil.
• Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
• Punch down the dough then slice into two equal pieces.
• Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
• Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
• Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
• Repeat with the remaining dough.
• Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
• Set oven to 375°F.
• Bake for about 25 minutes, or until the top is golden dark brown.