Wonderful White Bread Recipes

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

BLENDER WHITE BREAD

Steps:

• Combine 1 1/2 cups of the flour and yeast in the container of a blender. Cover and pulse until mixed. Measure the milk, shortening, sugar and salt into a saucepan. Warm over low heat until the shortening is melted. Remove from the heat and cool until just barely warm to the touch. Pour this into the blender with the flour. Add the egg; blend on the lowest setting to mix.
• Pour the blended mixture into a bowl, and stir in enough flour to make a moderately stiff dough. Cover with a towel and let rise until doubled in size, about 45 minutes.
• Punch down the dough and turn out of the bowl onto a lightly floured surface. Grease a 9x5 inch loaf pan while you allow the dough to rest for a few minutes. Shape the dough into a loaf and place into the pan. Let rise again until double in size, 30 to 40 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf until deep golden brown, 40 to 45 minutes.

WONDERFUL GLUTEN FREE WHITE BREAD

Steps:

• Grease a 9x5-inch loaf pan.
• Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
• Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
• Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.

WONDERFUL GLUTEN FREE WHITE BREAD

Steps:

• In a small bowl, combine water, sugar and yeast. Set aside until foamy, about 5-10 minutes.
• In the mixing bowl of a stand mixer, combine yeast mixture with remaining ingredients. Mix on medium speed for 2 minutes.
• Spoon into a greased loaf pan. Using the back of a wet spoon, smooth the top of the bread.
• Place in a warm place for 1 hour or until bread has risen just over the top of the loaf pan.
• Bake at 375 degrees for 25 minutes. Remove from oven and immediately remove bread from pan. Place on wire rack to cool.

WONDERFUL WHITE BREAD

Steps:

• Heat the milk with the butter in small sauce pan just until the butter melts.
• Remove from heat and add to the bowl of a standing mixer fitted with a dough hook.
• When the milk is warm (not hot) add the yeast and sugar (or honey).
• Stir gently to dissolve yeast, and let stand for 3 minutes.
• If the yeast is active, it will foam.
• Turn mixer on low and gradually add the flour.
• When the flour is incorporated increase the speed to medium, add the salt and 1 egg white.
• Mix about 10 minutes, stopping occasionally to scrape down the sides (if necessary) and remove the dough from the hook, until the dough is no longer sticky.
• Turn the dough onto a work surface and knead it (folding dough over and pushing away) for about a minute, or until it stretches without breaking.
• Form the dough into a ball and place into an oiled bowl, turning to coat the entire dough ball with oil.
• Cover with plastic wrap, or a damp towel and let rise in a warm place (over a pilot light, or in a sunny spot, etc.) until doubled in size- 45 to 60 minutes.
• When two fingers are pressed into the dough ball, and the indentations remain after removing fingers- it's ready.
• Turn out the dough onto the work surface.
• It isn't necessary to punch it down- it will deflate on it's own.
• Handle very gently at this point!
• Work the dough into a rectangle, folding long sides under to the middle, and pinch ends closed.
• Place in 9 X 5 greased loaf pan with seam down.
• Make sure dough touches all sides of the pan.
• Cover with plastic wrap and let rise again until the top of the loaf is nearly level with the top of the pan.
• Preheat oven to 350.
• Place a large pan on the bottom rack of the oven.
• Pour 3 cups boiling water into the large pan.
• When dough has risen, make several perpendicular slashes with a sharp knife across the top of the loaf.
• Brush the top with slightly beaten egg white and sprinkle oats (or sesame seeds) over the top of the loaf.
• Place loaf pan on the top shelf of the oven (over the pan of water).
• Bake 30- 40 minutes, until thermometer inserted into the loaf registers 195 degrees, and the top is golden brown.
• Remove from loaf pan immediately, and cool on rack.
• Note: for cinnamon/raison swirl bread, sprinkle cinnamon and raisons on the rectangle and roll into loaf shape before the second rising.

WONDERFUL WHITE BREAD

Steps:

• In a small saucepan, heat the milk with butter over low heat just until the butter melts. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook. Proof the yeast by adding it to the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 3 minutes until foam appears. This indicates the yeast is active. Turn mixer on low and gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is no longer sticky, about 10 minutes.
• Turn the dough onto the work surface and knead for a minute or so by hand. Knead by folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. The dough is properly kneaded when you can pull it and it stretches without breaking. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stovetop or in another warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen.
• Once the dough is doubled and domed, turn it out onto the counter. The act of turning out the dough naturally deflates the gas, so there is no need to aggressively punch it down. Handle the dough gently, overworking the gluten at this point will produce a dense loaf that is difficult to shape. *To form a loaf, pat the dough into a rectangle, fold the long sides to the middle then fold under the ends. Pinch the seams closed and place in a greased 9 by 5-inch loaf pan, seam side down. Make sure the dough touches all sides of the pan. Cover with plastic wrap and let rise a second time for 20 minutes or until the top of the dough is nearly level with the top of the loaf pan. Preheat oven to 350 degrees F, place a large pan on the bottom rack of the oven. Bring 3 cups water to a boil on the stove. Pour the hot water into the preheated pan to create a steam bath for the bread. This will make a crisp crust.
• Slash dough down the middle of the loaf with a sharp knife to allow the steam to escape during baking. Brush the top with remaining beaten egg white and sprinkle with sesame seeds. Bake the bread for 30 to 40 minutes until crust is golden and internal temperature reads 195 degrees F when checked with an instant read thermometer. The bottom of the loaf should sound hollow when tapped. Immediately remove the bread from the pan and cool completely on a rack.
• * Variation: To make Cinnamon-Raisin Swirl Bread: after the first rise, press the dough out to a rectangle, sprinkle surface with cinnamon and raisins to cover. Roll up like a jellyroll, pinch the seams closed and continue as directed in the recipe.

WONDERFUL WHITE BREAD

Steps:

• In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).