White Bread Recipe

White Bread Recipe

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45 juta s/d 2.5 milyar listing 2018
White Bread Recipe White Bread Recipe White Bread Recipe, The all-American bread: beautiful tall loaves for toast and sandwiche Prepare as directed (left) but stir 2 cups dark seedless raisins into yeast mixture with milk. Spread each rectangle with 2 tablespoons butter or margarine, softened,
White Bread Recipe A

White Bread Recipe

The all-American bread: beautiful tall loaves for toast and sandwiches. Prep : 25 minutes plus rising Bake : 30 minutes
  • 1/2 cup warm water (105° to 115°F)
  • 2 packages active dry yeast
  • 1 teaspoon plus 1/cup sugar
  • 21/4 cups milk, heated to warm (105° to 115°F)
  • 4 tablespoons butter or margarine, softened
  • 1 tablespoon salt about 71/2 cups all-purpose or bread flour
  1. In large bowl, combine warm water, yeast, and 1 teaspoon sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Add milk, butter, remaining cup sugar, salt, and 4 cups flour. Beat well with wooden spoon. Gradually stir in 3 cups flour to make soft dough.
  2. Turn dough onto floured surface and knead until smooth and elastic, about 8 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking.
  3. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl loosely with greased plastic wrap and let rise in warm place (80° to 85°F) until doubled in volume, about 1 hour.
  4. Grease two 9" by 5" metal loaf pans. Punch down dough. Turn dough onto lightly floured surface and cut in half. Shape each half into rectangle about 12" by 7". Roll up from a short side. Pinch seam and ends to seal. Place dough, seam side down, in prepared pans. Cover pans loosely with greased plastic wrap and let rise in warm place until almost doubled, about 1 hour.
  5. Meanwhile, preheat oven to 400°F. Bake until browned and loaves sound hollow when lightly tapped on bottom, 30 to 35 minutes. Remove loaves from pans; cool on wire racks. Makes 2 loaves, 12 slices each.
Each slice : About 187 calories, 5g protein, 34g carbohydrate, 3g total fat (2g saturated), 8mg cholesterol, 323mg sodium. White Bread Recipe B

CINNAMON-RAISIN BREAD

Prepare as directed (left) but stir 2 cups dark seedless raisins into yeast mixture with milk. Spread each rectangle with 2 tablespoons butter or margarine, softened, leaving 1/2-inch border. In small cup, combine 1/cup firmly packed brown sugar and 1 tablespoon ground cinnamon; sprinkle evenly over butter. Roll up each loaf from a short side. Pinch seam and ends to seal. Makes 2 loaves, 12 slices each. Each slice : About 244 calories, 5g protein, 47g carbohydrate, 4g total fat (2g saturated), 11mg cholesterol, 335mg sodiu.

TROUBLESHOOTING

  • Dough Overrises in Bowl : To fix (otherwise, loaf could collapse in the oven or be heavy-textured), turn the dough onto a lightly floured work surface and knead for two to three minutes. Cover, let rest 15 minutes, then shape as directed.
  • Bread Is Too Pale : Place the loaf directly on the oven rack and bake for five to ten minutes longer.
  • Bread Is Dry and Crumbly : The dough contained too much flour or the dough overrose.
  • Bread Collapses in Oven : The shaped dough over-rose in the pan before baking. Don’t let dough rise above the pan’s rim.
  • Bread Has Cracks : The dough contained too much flour or the pan was not large enough.
  • Bread Has Holes : The dough wasn’t kneaded enough (it’s almost impossible to overknead by hand), rising time was too long, or the dough rose in too warm a place.
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Tuesday, 22 May 2018

White Bread Recipe

Article Categories : Yeast Breads & Sandwiches

White Bread Recipe A

White Bread Recipe

The all-American bread: beautiful tall loaves for toast and sandwiches.

Prep : 25 minutes plus rising
Bake : 30 minutes

  • 1/2 cup warm water (105° to 115°F)
  • 2 packages active dry yeast
  • 1 teaspoon plus 1/cup sugar
  • 21/4 cups milk, heated to warm (105° to 115°F)
  • 4 tablespoons butter or margarine, softened
  • 1 tablespoon salt about 71/2 cups all-purpose or bread flour
  1. In large bowl, combine warm water, yeast, and 1 teaspoon sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Add milk, butter, remaining cup sugar, salt, and 4 cups flour. Beat well with wooden spoon. Gradually stir in 3 cups flour to make soft dough.
  2. Turn dough onto floured surface and knead until smooth and elastic, about 8 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking.
  3. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl loosely with greased plastic wrap and let rise in warm place (80° to 85°F) until doubled in volume, about 1 hour.
  4. Grease two 9″ by 5″ metal loaf pans. Punch down dough. Turn dough onto lightly floured surface and cut in half. Shape each half into rectangle about 12″ by 7″. Roll up from a short side. Pinch seam and ends to seal. Place dough, seam side down, in prepared pans. Cover pans loosely with greased plastic wrap and let rise in warm place until almost doubled, about 1 hour.
  5. Meanwhile, preheat oven to 400°F. Bake until browned and loaves sound hollow when lightly tapped on bottom, 30 to 35 minutes. Remove loaves from pans; cool on wire racks. Makes 2 loaves, 12 slices each.

Each slice : About 187 calories, 5g protein, 34g carbohydrate, 3g total fat (2g saturated), 8mg cholesterol, 323mg sodium.

White Bread Recipe B

CINNAMON-RAISIN BREAD

Prepare as directed (left) but stir 2 cups dark seedless raisins into yeast mixture with milk. Spread each rectangle with 2 tablespoons butter or margarine, softened, leaving 1/2-inch border. In small cup, combine 1/cup firmly packed brown sugar and 1 tablespoon ground cinnamon; sprinkle evenly over butter. Roll up each loaf from a short side. Pinch seam and ends to seal. Makes 2 loaves, 12 slices each.

Each slice : About 244 calories, 5g protein, 47g carbohydrate, 4g total fat (2g saturated), 11mg cholesterol, 335mg sodiu.

TROUBLESHOOTING

  • Dough Overrises in Bowl : To fix (otherwise, loaf could collapse in the oven or be heavy-textured), turn the dough onto a lightly floured work surface and knead for two to three minutes. Cover, let rest 15 minutes, then shape as directed.
  • Bread Is Too Pale : Place the loaf directly on the oven rack and bake for five to ten minutes longer.
  • Bread Is Dry and Crumbly : The dough contained too much flour or the dough overrose.
  • Bread Collapses in Oven : The shaped dough over-rose in the pan before baking. Don’t let dough rise above the pan’s rim.
  • Bread Has Cracks : The dough contained too much flour or the pan was not large enough.
  • Bread Has Holes : The dough wasn’t kneaded enough (it’s almost impossible to overknead by hand), rising time was too long, or the dough rose in too warm a place.