Recipes for "white bread"

Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.

Select Basic or White Bread setting, and press Start. When done, place on wire rack for at least 10 minutes before slicing.

Bring 1/2 cup water to a boil in a small saucepan. Add butter and 1 tablespoon sugar; stir until sugar is dissolved. Place 1 cup flour in a heatproof bowl. Pour boiling water mixture over flour and whisk until a smooth paste. Cover the bowl with plastic wrap and refrigerate water roux for 8 hours to overnight.

The next day: Bring water roux to room temperature. Stir together 3/4 cup warm water and yeast in the bowl of an electric stand mixer; let stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add remaining 3 cups flour, 1/3 cup sugar, egg, dry milk powder, and salt. Scoop all of the water roux by spoonfuls into the bowl and let the machine knead dough on low speed until thoroughly combined, about 2 minutes. Increase the mixer speed to medium and knead until dough is soft and smooth, about 8 minutes.

Turn dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled in size, about 1 hour.

Grease two 8x4-inch loaf pans.

Punch down dough and transfer to a floured work surface. Cut dough in half and shape each piece into a loaf shape. Place into the prepared loaf pans, cover lightly with a cloth, and let loaves rise until doubled in size, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Bake loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove from the pans and brush loaves with 2 teaspoons melted butter while still warm.

Heat milk in a small saucepan over medium-high heat until it bubbles. Remove from heat and stir in sugar, salt, and shortening. Cool to lukewarm.

While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy, about 5 minutes.

Combine cooled milk mixture with yeast mixture in a large mixing bowl. Stir in 2 cups flour, then add remaining flour, 1/2 cup at a time, to make a moderately stiff dough.

Transfer dough to a lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place dough in a lightly greased bowl and turn to coat. Cover the bowl with a damp towel and let dough rise in a warm place until doubled in volume, about 1 hour 20 minutes.

Lightly grease two 9x5-inch loaf pans.

Punch down dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover, and let rest for 10 minutes. Shape dough into 2 loaves and place into the prepared pans; let rise until doubled, about 1 hour.

Preheat the oven to 400 degrees F (200 degrees C).

Bake loaves in the preheated oven until the tops are golden and loaves sound hollow when tapped on the bottom, about 35 minutes.

Heat milk in a large saucepan over low heat until it bubbles; stir in butter or margarine, sugar and salt, then cool until lukewarm. Add warm water and potatoes and sprinkle in yeast until it dissolves. Then stir in 6 cups of the flour and mix all together. Add the remaining 4 to 5 cups of flour and mix. Let rest 15 minutes.

Turn dough out on a floured surface and knead softly until dough is elastic and smooth. Lightly oil a large mixing bowl; add dough and turn to coat. Cover with a damp cloth and let rise 1 hour or until dough has doubled in volume.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5 inch loaf pans.

Punch down dough and divide into 3 to 4 sections. Shape into loaves and let rise, covered, until volume is nearly doubled.

Bake at 400 degrees F (200 degrees C) for 30 minutes or until loaves sound hollow when tapped on the bottom.

Mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. Add warm water. Beat 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 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.) If you don't have a warm, draft-free place, I find it works well to place covered bowl on a rack in the oven above a pan of warm water.

Grease 2 loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. Punch down dough and divide in half. Shape each half into loaf, place in pans. Brush loaves lightly with margarine if desired. Cover and let rise in warm place 35 to 40 minutes or until double.

Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F (220 degrees C). Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack.

Gather all ingredients.

Dissolve yeast and sugar in warm water in a large bowl. Stir in 2 cups flour, lard, and salt. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, then 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.

Lightly grease two 9x5-inch loaf pans.

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 the prepared pans, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Place bread in the preheated oven and lower the temperature to 375 degrees F (190 degrees C). Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 minutes.

Serve and enjoy!

Grease a 9x5-inch loaf pan.

Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.

Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until incorporated, about 2 minutes. Transfer dough to the prepared loaf pan; smooth top of dough with the back of a wet spoon.

Place dough in a warm place until it rises just over the top of the pan, about 1 hour.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until medium golden brown, about 25 minutes.

Gather all ingredients.

Dissolve sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, 5 to 10 minutes.

Mix oil and salt 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 until dough has topped the pans by one inch, about 30 minutes.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Bake the risen loaves in the preheated oven until golden brown for 30 minutes.

Enjoy!

Combine 1 1/4 cups sifted flour, warm water, shortening, sugar, salt, and yeast in a large bowl; beat by hand for 300 strokes or with an electric mixer for 3 minutes. Mix in remaining 1 3/4 cups sifted flour, scraping the bowl often, until dough is smooth. Cover with a clean cloth and let rise until doubled in volume, about 1 hour.

Lightly grease a 9x5-inch loaf pan. Punch dough down gently; it will be sticky. Spoon into the prepared loaf pan, patting it down and shaping it with floured hands. Cover and let rise for 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Uncover dough and bake in the preheated oven until golden brown, about 45 minutes.

Remove from the oven and place on a cooling rack. Brush melted butter over top and let cool.

In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. 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.

Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.

Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).

Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine yeast mixture with milk, margarine, 4 cups flour, and salt; stir until well combined. Add 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 grease a large mixing bowl, place dough in the bowl and turn to coat. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

Deflate dough and turn it out onto a lightly floured surface. Divide dough into two equal pieces and form each into a loaf. Place loaves into two lightly greased 9x5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Mist loaves with water and bake in the preheated oven for 20 to 30 minutes or until loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.

Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.

Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

Place milk in a microwave-safe bowl. Microwave on low until gently warmed to about 100 degrees F (38 degrees C), about 15 seconds. Stir in sugar and honey until dissolved. Stir in yeast; let stand until yeast softens and begins to form a creamy foam, about 15 minutes.

Combine 4 cups bread flour and salt in the bowl of a stand mixer fitted with the paddle attachment; pour in yeast mixture. Mix on slow speed until thoroughly combined, about 1 minute; dough will be very wet. Add butter; mix in remaining 2 cups bread flour, or as needed, until dough begins to form a ball. Change to dough hook; knead dough until smooth and springy, about 4 minutes.

Transfer dough to a well-floured surface; knead until surface of dough begins to break during folding and kneading. Roll dough into a ball; place into a large lightly floured bowl. Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.

Coat two 9x5-inch loaf pans with cooking spray.

Punch down dough; transfer to a floured surface. Knead for 2 minutes; cut dough in half with a sharp knife. Form dough into logs, adding more flour if necessary, and place into the prepared pans. Cover loaves with a towel and let rise in a warm place until doubled in volume, about 1 hour.

Preheat the oven to 400 degrees F (200 degrees C).

Place loaves in the preheated oven; reduce the oven temperature to 350 degrees F (175 degrees C). Bake until tops are golden brown and loaves make a hollow sound when thumped, about 25 minutes. Cool bread in pans on wire racks for about 5 minutes before turning out to finish cooling on wire racks, about 40 minutes more. Cover loaves with a towel as they cool.

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, oil, sugar, salt, and 3 cups of flour; beat with an electric mixer on medium speed for 3 minutes, or until smooth. Stir in enough remaining flour to form a soft dough.

Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease surface. Cover the bowl with a damp cloth. Let rise in a warm place until doubled in size, about 1 hour.

Punch the dough down, and divide in half. Shape into loaves. Place in two greased 9 X 5 x 3 inch loaf pans. Grease the tops of the loaves, and cover with a damp cloth. Let rise until doubled, about 1 hour.

Bake at 375 degrees F (190 degrees C) for 35 minutes, or until golden brown. Remove bread from pans to cool on wire racks. Brush with melted butter or margarine.

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 2 3/4 cups flour, softened butter, beaten egg, sugar, vinegar, salt, and baking soda. Knead on low speed until the dough begins to come together, adding up to 1/4 cup more flour if needed. Increase the speed slightly and knead for about 3 more minutes. 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 9x5-inch loaf pan. Scrape the dough into the prepared loaf pan using the spatula. Smooth out the top to distribute the dough evenly. Dust the top with 1 tablespoon flour and press gently to even out the dough. Let rise in the pan for 30 minutes.

Meanwhile, 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.

Remove from the oven and brush hot loaf with the remaining butter. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool for at least 1 hour before slicing.

Place flour, oil, yeast, sugar, salt, and warm water into a bread machine in the order listed, or follow the order recommended by your manufacturer if different.

Select White Bread cycle.

When dough has gone through one rise cycle and the second kneading cycle is beginning, turn the machine off. Select White Bread Cycle again, this time letting it go through the full cycle.

Remove loaf from the machine after the cycle is done.

Gather all ingredients.

Place water, sugar, oil, salt, bread flour, and yeast into the pan of the bread machine (or in the order recommended by your bread machine manufacturer).

Bake on White Bread setting.

Use oven mitts to carefully remove the bread pan from the machine.

Remove bread from the pan and let cool completely on a wire rack before slicing.