TRADITIONAL WHITE BREAD
A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.
Provided by Danialle
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.4 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 350.8 mg, Sugar 2 g
CLASSIC WHITE BREAD
This white bread recipe is the starting point for our Multigrain, Rye, and Cinnamon-Raisin breads. See our Classic White Bread how-to for step-by-step instructions.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 6
Steps:
- Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
- Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
CLASSIC WHITE LOAF
Once you've mastered this basic loaf, the bread-making world's your oyster
Provided by Barney Desmazery
Time 2h
Yield 16 slices
Number Of Ingredients 5
Steps:
- Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
Nutrition Facts : Calories 111 calories, Fat 1 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.31 milligram of sodium
BIG BEAUTIFUL WHITE PAN LOAVES
Provided by Food Network
Time 5h40m
Yield One 2 pound loaf
Number Of Ingredients 5
Steps:
- In a small measuring cup, mix the warm water and yeast with a fork to dissolve the yeast. Let stand for 3 minutes.
- Mix the flour and salt together in a large mixing bowl. Add the yeast mixture and the cool water. Using your fingers, mix the dough into a sticky mass.
- When all of the flour is incorporated, move the dough to a lightly floured work surface and knead for 4 minutes. The dough should be sticky and will not look smooth. If the dough feels stiff or dry, knead in additional cool water, a tablespoon at a time.
- Put the dough in a lightly floured bowl, cover, and let rest for 20 minutes.
- Return the dough to the lightly floured surface and knead it for 7 to 8 minutes. The dough will go from being sticky to smooth and will become supple but not too firm.
- Place the dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
- Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle. The short sides should be the top and bottom edges. Fold the top edge down and the bottom edge up, overlapping them slightly, then turn the dough a quarter turn and fold the top down and the bottom up again to form an envelope. Shape the dough into a log shape by rolling the loaf down two to three times and sealing the seam with the heel of your palm. Roll the loaf back and forth on the table to smooth out.
- Place the loaf seam side down in a lightly oiled 9 by 5 inch loaf pan. Gently press down on the loaf to spread it to fill the corners of the pan, and cover it with oiled plastic wrap.
- Let the loaf rise at 75 degrees to 77 degrees for about 1 to 1 1/4 hours, or until it has doubled and risen about 1-inch above the edge of the pan.
- Meanwhile preheat oven to 425 degrees.
- Gently place the loaf pan on the center rack of the oven. Using a plant sprayer, quickly mist the loaf with water 6 to 8 times, then shut the oven door. After 3 minutes, mist the loaf again.
- Bake for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes longer, or until the top is a deep golden brown. Remove the loaf from the pan it should come out with ease. The bread should sound slightly hollow when tapped on the bottom, and the sides of the loaf should be brown. Immediately place the loaf from the pan on a wire rack to cool. Serve slightly warm, with butter and lots of homemade jam!
CLASSIC WHITE LOAF
Begin your bread-baking journey with this simple white loaf - once you've conquered this, you'll be able to move on to more advanced recipes
Provided by Good Food team
Time 1h5m
Yield Makes 1 loaf (about 16 slices)
Number Of Ingredients 3
Steps:
- Tip the flour, yeast and 1 tsp salt into a large bowl and make a well in the middle. Pour in just under 350ml lukewarm water and use your fingers or a wooden spoon to mix the flour mixture and water together - you should have a slightly wet, pillowy, workable dough, so add a splash more water if needed.
- Tip the dough onto a lightly floured surface and knead for at least 10 mins, or until smooth and elastic. Or, do this in a stand mixer fitted with the dough hook for 3-5 mins. Put the dough in a clean oiled bowl, cover and leave to prove until doubled in size, about 1-2 hrs.
- Heat the oven to 220C/200C fan/gas 7. Knock back the dough by tipping it back onto the floured surface and pushing the air out with the palms of your hands. Form the dough into a ball, transfer to a baking sheet, cover with a clean tea towel and leave to prove again for 40-45 mins, or until roughly doubled in size again.
- Dust the top of the loaf with a little flour and slash a cross into the top with a sharp knife, if you like. Bake for 15 mins, then reduce the heat to 190C/170C fan/gas 5 and bake for 30 mins more until the loaf sounds hollow when tapped on the underside. Transfer to a wire rack and leave to cool completely. Will keep in an airtight container for up to three days or frozen for a month.
Nutrition Facts : Calories 111 calories, Fat 1 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CLASSIC WHITE BREAD
I just took this out of the oven no more than 5 minutes ago, and the house smells wonderful. I am eating a thick slice slathered with butter right now, and I am loving it. I will definitely use this recipe again.
Provided by cellogirl2
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour.
- Beat until smooth.
- Mix in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until double, about 1 hour (dough is ready if impression remains).
- Punch dough down; divide in half.
- Roll each half into rectangle, 18 x 9 inches.
- Roll up, beginning at short side.
- With side of hand, press each end to seal.
- Fold ends under loaf.
- Place seam side down in greased loaf pan, 9 x 5 x 3 inches (or three 8.5 x 4.5 x 2 inch loaf pans).
- Brush loaves lightly with butter.
- Let rise until double, about 1 hour.
- Heat oven to 425.
- Place loaves on low rack so that top of pans are in center of oven.
- Pans should not touch each other or sides of oven.
- Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
- Remove from pans immediately.
- Brush loaves with soft butter; cool on wire rack.
Nutrition Facts : Calories 2343.2, Fat 25.4, SaturatedFat 5.8, Sodium 3516.5, Carbohydrate 457.9, Fiber 17.6, Sugar 26.5, Protein 61.8
CLASSIC WHITE SANDWICH BREAD
I got this recipe from one of my cookbooks and I would not change a thing. I started baking my own bread to save money but this loaf is worth twice what you pay in stores for its taste. This bread is easy to slice and is perfect for everything you would normally use bread for. If any gets old then use it for bread crumbs or croutons. Recipe is for 2 loaves.
Provided by Sphinx
Categories Yeast Breads
Time 3h10m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
- Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
- Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
- Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is mixed in, until smooth and elastic.
- Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
- Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours depending on the temperature of your kitchen.
- Lightly grease two 9X5 loaf pans.
- Turn the dough out onto a lightly floured board and divide in half.
- Pat each half into a long rectangle.
- Fold one rectangle like a letter, overlapping the short sides into the middle. Press to flatten.
- Beginning at the narrow end, roll the dough into a log and roll the log until it is the same length as the loaf pan.
- Pinch the ends and along the seam to seal and place in loaf pan seam side down.
- Repeat folding with other half of dough.
- Cover loosely with plastic and let rise until dough is about 1 inch above pan about 1 hour.
- Bake in oven preheated to 375 degrees F until loaves are golden brown and pull away from the edge of the pans, about 40 minutes.
- Turn onto racks and let cool completely.
Nutrition Facts : Calories 1697.7, Fat 24.7, SaturatedFat 13.5, Cholesterol 64.7, Sodium 3621.9, Carbohydrate 313.4, Fiber 12.3, Sugar 13.6, Protein 50.1
TRADITIONAL WHITE BREAD
Here's a time-saver! You can omit the first rising time by using quick active dry yeast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h55m
Yield 32
Number Of Ingredients 7
Steps:
- Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
- Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
- Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.
Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg
WHITE BREAD
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes two 1 3/4 pound loaves
Number Of Ingredients 7
Steps:
- Place 1/2 cup warm water in a small bowl or liquid measuring cups yeast and sugar over water and whisk to combine. Let stand until creamy, about 5 minutes.
- Place salt, remaining two cups warm water, and about 3 1/2 cups flour in the bowl of an electric mixer. Attach dough hook to mixer; turn mixer on and off a few times just to incorporate flour. Add 1 cup flour. With mixer on low, slowly add yeast mixture and remaining 2 1/2 cups flour. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time.
- Continue kneading on medium speed for about 5 minutes Add butter and continue mixing dough, 4 to 5 minutes. Dough may come apart before coming back together.
- Turn dough out onto a lightly floured work surface and shape into a ball. Butter a large bowl and transfer dough to prepared bowl, turning dough to coat. Cover tightly with plastic wrap sprayed with nonstick cooking spray and let stand at room temperature until doubled in size, 45 minutes to 1 hour.
- Butter two 4 1/2-by-8 1/2-inch loaf pans; set aside.
- Place dough, top-side down, on work surface to deflate; divide dough in half. Working with 1 piece of dough at a time, use the palms of your hands and fingertips or a rolling pin to pat dough into a 7-inch square.
- Place dough on work surface so one of the short sides is facing you. Starting with the bottom edge, roll dough and pinch to seal seam. Place roll in pan, seam side down. Repeat process with remaining piece of dough.
- Spray two pieces of plastic wrap with nonstick cooking spray. Cover loaf pans with plastic wrap, sprayed side down. Let stand in a warm place until doubled in size, growing over tops of pans, and when pressed gently with your finger an impression remains, 1 hour to 1 hour and 15 minutes.
- Preheat oven to 425 degrees on a conventional oven or 400 degrees on a convection oven with a rack set in the center of oven.
- Transfer pans to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees (conventional) or 350 (convection) and continue baking until honey brown and an instant-read thermometer inserted into the center of each loaf reaches 205 degrees, about 45 minutes more.
- Transfer to wire racks. Let cool slightly; turn out loaves. Brush tops with butter and let cool. Do not cut until almost cool.
More about "classic white loaf recipes"
CLASSIC WHITE BREAD LOAF | BAKING MAD
From bakingmad.com
5/5 (111)Total Time 2 hrs 55 minsServings 1
FOOD PRICES IN WARRENTON, VA - NUMBEO.COM
From numbeo.com
PAMPERED CHEF LOAF PAN - BREAD PANS & MOLDS - WARRENTON, …
CLASSIC WHITE SANDWICH BREAD LOAF RECIPE - WINDY CITY BAKER
From windycitybaker.com
CLASSIC WHITE LOAF RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
A BITE TO EAT AND A LOAF TO TAKE HOME - GREAT HARVEST BREAD CO.
From tripadvisor.com.au
CLASSIC WHITE LOAF - PRESSREADER
From pressreader.com
HOW TO MAKE BREAD WITH A KITCHEN AID (OR ELECTRIC) MIXER. CLASSIC …
From youtube.com
AMAZON.CA: DOG FOOD
From amazon.ca
CLASSIC WHITE LOAF RECIPE | KERRYGOLD UK
From kerrygold.com
MOTHER EARTH FOOD- LOCAL, ORGANIC FARM DELIVERY SERVICE
From shop.motherearthfood.com
SARA LEE CLASSIC WHITE BREAD, NO ARTIFICIAL COLORS OR FLAVORS, 20 ...
From walmart.com
PAUL HOLLYWOOD'S WHITE LOAF | BAKING RECIPES | GOODTO
From goodto.com
WHITE LOAF BREAD RECIPES FOR OVEN - FOOD NEWS
From foodnewsnews.com
CLASSIC OYSTER RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
49 BREADS WITHOUT WHEAT OR SOY - FARMHOUSE GUIDE
From farmhouseguide.com
WHITE MEATLOAF WITH MUSHROOM SAUCE - RICARDO
From ricardocuisine.com
CLASSIC WHITE BREAD - 16 SERVINGS OR 2 LOAVES - CUISINART
From cuisinart.com
CLASSIC WHITE BREAD - SARA LEE BREAD
From saraleebread.com
CLASSIC WHITE LOAF - NIC DEMPSEY
From nicdempsey.com
CLASSIC WHITE BREAD RECIPE - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
KING ARTHUR'S CLASSIC WHITE SANDWICH BREAD
From kingarthurbaking.com
CLASSIC WHITE SANDWICH BREAD - FEELING FOODISH
From feelingfoodish.com
ENER-G CLASSIC WHITE LOAF – ENER-G FOODS
From ener-g.com
FARMHOUSE WHITE LOAF - FEASTING IS FUN
From feastingisfun.com
CLASSIC CUISINART® WHITE BREAD RECIPE - CUISINART.COM
From cuisinart.com
CLASSIC WHITE LOAF NUTRITION FACTS | ALL MENU PRICE
From allmenuprice.com
HAND BAKED TRADITIONAL WHITE LOAF - BAKING MAD
From bakingmad.com
CLASSIC PULLMAN LOAF - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
CLASSIC WHITE LOAF RECIPE BY FOODLOVER | IFOOD.TV
From ifood.tv
You'll also love