Best Ever White Bread Recipes

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.

Steps:

• In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
• Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
• When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
• Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
• Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
• Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

Steps:

• In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

Steps:

• I use a Kitchenaid mixer with a dough hook but I am sure you could make the dough in a bread machine. Just follow your machines instructions.
• Place all of the dry ingedients in the mixing bowl and turn the mixer on low to blend the ingredients.
• Warm the liquids until to about 100 deg. F. and add to the mixer.
• Mix until the dough pulls away from the sides of the mixing bowl. Then allow the mixer to run on the second lowest setting to knead the dough. This will take about 10 minutes. Dependng on the humidity, you may have to add another tablespoon of water (or two).
• Remove the dough hook and form the dough into a ball, Slightly oil the dough ball and place it back into the bowl to rise. Depending on the temperature this may take 1 to 3 hours. I like to put it in a cool area to have this step to the longest time possible. Let the dough rise until doubled in volume.
• Punch down the dough and shape in into the shape of your choice. I prefer a football shape with blunt ends. Place on parchment paper and put on a peel or a flat cookie sheet to facilitate putting it in the oven. Cover with plastic wrap and a towel and allow it to rise a second time. This will take 1 to 1.5 hours.
• Preheat the oven and the pizza stone to 400 Deg F.
• After the dough has almost doubled in size remove the towel and plastic wrap. With a sharp knife cut a slash along the top of the loaf.
• Mist the loaf with a spray bottle of water and slide it off of the peel (or cookie sheet) onto the pizza stone and cover with the inverted Aluminium pan.
• Bake for 15 to 20 minutes and remove the Aluminium pan, Bake for another 15 to 20 minutes or until the crust is the color you like, and the bottom sounds hollow when you tap it.
• Allow to cool before you try to cut this bread.

Steps:

• In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
• Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
• Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

Steps:

• Put all ingredients in the bread machine pan.
• Select "Dough" cycle.
• When the machine beeps, remove the dough from the machine and turn onto a lightly floured surface. Punch down and roll up jelly-roll-style into a cylinder, tucking ends under to seal. Place seam side down in prepared loaf pan.
• Cover and let it rise in a warm place until doubled in bulk, about 45 minutes.
• Preheat oven to 350°F Bake loaf until browned, abou 35 to 40 minutes. Let cool in pan for 5 minutes. Remove to rack to cool.
• Note: If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

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.