Best Of Show 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 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.

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.

Steps:

• Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
• Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
• Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
• Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
• Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.

Steps:

• Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
• Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
• Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
• Preheat the oven to 400 degrees F.
• Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.

Steps:

• In a measuring cup, mix the sugar with a 1/2 cup of the warm water and yeast and let stand in a warm place for 5 minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand.
• In a large bowl, sift together the flour and salt. Rub in the butter, and make a well in the center. If using olive oil instead of butter, pour the olive oil into the remaining 1 1/2 cups water. Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary.
• Knead the mixture until the dough is smooth and springy to the touch, about 10 minutes. If kneading in an electric food mixer with a dough hook, 5 minutes is usually long enough.
• Put the dough in a large oiled bowl. Cover the top tightly with plastic wrap, and place somewhere warm to rise, until it is doubled in size. This may take up to 2 or even (on a cold day) 3 hours.
• Preheat the oven to 425 degrees F.
• When the dough has more than doubled in size, punch down, and knead again for 2 to 3 minutes. Leave to relax for 10 minutes before you begin to shape the bread.
• Shape the bread into loaves or rolls, and then transfer to a baking tray, and cover with a clean tea or dish towel. Allow to rise again in a warm place for 20 to 30 minutes, until the shaped dough has again doubled in size. When the dough has fully risen, it should leave a dent when you gently press the dough with your finger.
• The bread is full of air at this point, and therefore very fragile, gently brush the loaf with egg wash and sprinkle with poppy or sesame seeds, if using, or dust lightly with flour for a rustic-looking loaf.
• Bake in the oven for 30 to 45 minutes for a loaf, depending on its size, or 10 to 15 minutes for rolls, Turn the heat down to 400 degrees F, after 15 minutes for the remaining baking time. When baked, the bread should sound hollow when tapped on the base. Transfer the loaf to a wire rack to cool.

Steps:

• Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.
• Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
• Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.

Steps:

• In a large mixing bowl put in the sugar.
• Add the water and sprinkle with the yeast.
• Let stand 10 minutes.
• Stir yeast mixture with a whisk.
• Add salt and oil, stir again.
• Gradually add flour one cup at a time, stirring with the whisk until too thick to stir.
• Swich to a wooden spoon until dough comes away from the sides of the bowl.
• Turn onto a floured surface and knead for 8 minutes while adding remaining flour.
• Spray an extra large bowl with vegetable spray.
• Place dough in the bowl.
• Spray dough with the vegetable spray.
• Cover with a towel and let rise in a warm place 1 1/4 hours.
• Punch down dough, turn out onto floured surface and cut into 5 pieces.
• Make each piece into a ball.
• Spray 5 loaf pans with vegetable spray.
• Shape dough balls into loaves, place in the pans.
• Cover with a towel in a warm place for 1 hour.
• Preheat oven to 325 degrees.
• Place loaves in oven and bake for 35- 40 minutes.
• Cool on wire rack.

Steps:

• Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
• Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
• Tip onto a lightly floured work surface and knead for around 10 mins.
• Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
• Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
• Place it on the baking parchment to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7.
• Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
• Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Steps:

• Combine milk and water in a microwaveable jar and heat for 1 minute.
• Put yeast in a small bowl with the sugar and a little of the warm milk and water mix and allow to prove. It takes about 10 minutes. It should have doubled in volume be frothy.
• Put flour in a large mixing bowl add salt and pepper and stir to combine.
• Add butter and crisco to the flour and rub into the flour.
• When the yeast has proved make a well in the middle of the flour and add the yeast and some of the milk and water mixture, stir into the flour, adding a little of the milk and water a little at a time, till a soft dough is formed. It may take more or less of the milk mix depending on the moisture content of your flour.
• Put flour on your hands and turn dough out onto a floured surface and Knead for 10 minutes, add extra flour to dough and hands to prevent it from sticking.
• When dough is smooth, put into a large bowl that has been sprayed with Pam to prevent it sticking, and cover with Clingfilm and leave to rise, for about 1-1 1/2 hours or till it has doulbed in size. Its is best left in a warm area for this.
• After the dough has risen turn out onto a floured surface and knead for 5 minutes, (at this stage the dough can be put into ziplock bags and stored in the fridge for up to 3 days, it will continue to rise, so it needs to be a quart sized bag) then shape into desired loaf shape or put into pre greased loaf pan.
• Preheat oven to 400°F.
• Cover the dough and leave to rise again for about 15 minutes.
• When dough has risen brush with egg wash and sesame seeds and a little kosher salt.
• Bake at 400°F for about 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:

• Put 6 Tablespoons sugar, salt, shortening and 1 cup warm water in a large bowl.
• Pour three cups scalded milk into the bowl, stir to dissolve and melt the shortening.
• Cool to lukewarm.
• Meanwhile, pour 1 1/2 cups warm water into a medium bowl.
• Add 1 tablespoon sugar and whisk in yeast.
• Let stand until puffed up, before pouring into the lukewarm milk.
• Rinse bowl with 1/2 cup warm water, pour into the milk mixture.
• Beat in 7 1/2 cups flour (white or wholewheat) until smooth.
• Work in between 7 to 7 1/2 cups more white flour.
• Knead on the counter for about 10 minutes.
• Put in an oiled bowl and let rise until doubled in size, covered with oiled, waxed paper.
• When risen, punch down before turning out on the counter.
• Cut into four equal pieces.
• Shape into loaves, about 9 x 5 inches.
• Put into oiled pans and cover with the waxed paper.
• Let rise until doubled.
• Bake at 425°F for 10 minutes, before reducing heat to 325 F for 15 minutes.
• Turn pans back to front.
• Bake 3-5 minutes more or until bottoms are browned and hollow sounding when gently tapped.
• Put back in oven, if only bottom needs more time, without pan.
• Bake 1-2 minutes.
• Brush margarine on tops.
• Put in plastic bags when cold.
• Freeze.