HOMEMADE WHITE BREAD, NON-BREAD MACHINE
Delicious, basic bread recipe. Yummy! When I make this recipe, I bake one, and freeze the other two loaves, then use them later. To use later, I simply thaw in greased bread pan & let rise above & continue to follow same directions as posted. Enjoy!
Provided by WJKing
Categories Yeast Breads
Time 2h
Yield 3 loaves, 18 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, mix sugar, yeast, melted lard and warm water.
- Stir and let stand approximately 2-5 minutes, until bubbly.
- Add salt and flour; stir, then mix well.
- Let stand (covered with a towel) for 30-60 minutes.
- Punch down, then knead.
- Shape into three loaves.
- Place into greased loaf pans and let rise until rounded above pan.
- Bake at 350 for 30 minutes or until done.
- Remove from pans and butter tops, if desired, for a softer crust.
- Note: Adjust flour as needed.
SIMPLY WHITE BREAD II
A really simple, good tasting, low sodium white bread that is very light and lower in fat than many other white breads! Works well on delay cycle so you can have it ready when you are ready to eat.
Provided by LJSS
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h5m
Yield 12
Number Of Ingredients 6
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Nutrition Facts : Calories 32.4 calories, Carbohydrate 3.1 g, Fat 2.3 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.4 g, Sodium 194.2 mg, Sugar 2.9 g
THE EASIEST (NON-MACHINE) WHITE BREAD IN THE WORLD
I got this recipe from Delia Smith's 'How to cook: book one'. It makes a tasty, chewy, crusty bread. Like bread used to be!!! And it couldn't be easier - just sieve the dry ingredients & add water! Give yourself a big bowl so that when you sieve the flour it's exposed to as much air as possible. Enjoy!
Provided by Celine McGowan
Categories Yeast Breads
Time 3h30m
Yield 1-2 loaves, 12 serving(s)
Number Of Ingredients 5
Steps:
- Measure out your flour& put it in the oven on it's lowest setting for 10 minutes Put the sugar in a measuring jug& pour in the water to the 15fl oz mark (you may need a little more or less water- just use your instinct! With this dough, it's better to have it too wet than too dry) Sieve the flour into a Large bowl& add the salt& yeast.
- Make a well in the centre& pour in the sugar/water mixture a bit at a time.
- First bring the mixture together with a wooden spoon& when it starts to form a dough use your hands Remove the dough to a floured work surface& knead for 3 minutes.
- Return it to the bowl& leave to rise at room temp for 2 hours.
- Remove from the bowl to your floured work surface& knead for a further 3 minutes.
- Shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins).
- Leave to rise in the tin for 1 hour.
- Bake at 230 degrees (Celsius) for 30 minutess.
- Turn the bread out of it's tin& return to the oven, upside down, for 5 minutes to make the base& sides lovely& crusty.
Nutrition Facts : Calories 210.4, Fat 0.6, SaturatedFat 0.1, Sodium 196.2, Carbohydrate 44.1, Fiber 1.6, Sugar 0.5, Protein 6
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