BREAD WHITE RECIPES
TRADITIONAL WHITE BREAD RECIPE | ALLRECIPES
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 Allrecipes Member
Categories White Bread
Total Time 2 hours 30 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 2 9x5-inch loaves
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).
- Place bread in the preheated oven and lower 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.
Nutrition Facts : Calories 167.4 calories, CarbohydrateContent 30.4 g, CholesterolContent 1.8 mg, FatContent 2.6 g, FiberContent 1.1 g, ProteinContent 4.9 g, SaturatedFatContent 0.9 g, SodiumContent 350.8 mg, SugarContent 2 g
SIMPLE WHITE BREAD RECIPE | ALLRECIPES
Easy to make.
Provided by George
Categories White Bread
Total Time 2 hours 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 2 loaves
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 220.7 calories, CarbohydrateContent 36.3 g, CholesterolContent 1.8 mg, FatContent 5.5 g, FiberContent 1.3 g, ProteinContent 5.7 g, SaturatedFatContent 1 g, SodiumContent 308.6 mg, SugarContent 2.5 g
More about "bread white recipes"
EASY WHITE BREAD RECIPE - BBC GOOD FOOD
A great recipe for an electric breadmaker – or do it the traditional way
From bbcgoodfood.com
Total Time 2 hours 50 minutes
Category Side dish
Cuisine British
Calories 204 calories per serving
From bbcgoodfood.com
Total Time 2 hours 50 minutes
Category Side dish
Cuisine British
Calories 204 calories per serving
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
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SIMPLE WHITE BREAD RECIPE | MYRECIPES
Three rises give this basic sandwich-style bread a delicate crumb and a soft texture.
From myrecipes.com
Reviews 4.5
Calories 123 calories per serving
From myrecipes.com
Reviews 4.5
Calories 123 calories per serving
- Uncover dough; gently brush with egg. Bake at 425° for 12 minutes. Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
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EXCELLENT WHITE BREAD RECIPE - NYT COOKING
This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 15 minutes
Cuisine american
Calories 275 per serving
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 15 minutes
Cuisine american
Calories 275 per serving
- 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.
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SIMPLE WHITE BREAD RECIPE | ALLRECIPES
Easy to make.
From allrecipes.com
Reviews 4.5
Total Time 2 hours 55 minutes
Category White Bread
Calories 220.7 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 2 hours 55 minutes
Category White Bread
Calories 220.7 calories per serving
- 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.
See details
EASY WHITE BREAD RECIPE - BBC GOOD FOOD
A great recipe for an electric breadmaker – or do it the traditional way
From bbcgoodfood.com
Total Time 2 hours 50 minutes
Category Side dish
Cuisine British
Calories 204 calories per serving
From bbcgoodfood.com
Total Time 2 hours 50 minutes
Category Side dish
Cuisine British
Calories 204 calories per serving
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
See details
EXCELLENT WHITE BREAD RECIPE - NYT COOKING
This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 15 minutes
Cuisine american
Calories 275 per serving
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 15 minutes
Cuisine american
Calories 275 per serving
- 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.
See details
GOLD MEDAL™ CLASSIC WHITE BREAD RECIPE - BETTYCROCKER.C…
Nothing beats the traditional goodness of homemade baked bread. Served with butter and jam, as the basis for a ham sandwich or just eaten plain, this back-to-basics bread recipe has a soft, airy inside and a beautifully golden-brown crust.
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 25 minutes
Calories 100 per serving
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 25 minutes
Calories 100 per serving
- 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.
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You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
- Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
- Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
- Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
- Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
- Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
- Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.
See details
GOLD MEDAL™ CLASSIC WHITE BREAD RECIPE - BETTYCROCKER.C…
Nothing beats the traditional goodness of homemade baked bread. Served with butter and jam, as the basis for a ham sandwich or just eaten plain, this back-to-basics bread recipe has a soft, airy inside and a beautifully golden-brown crust.
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 25 minutes
Calories 100 per serving
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 25 minutes
Calories 100 per serving
- 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.
See details
SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
- Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
- Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
- Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
- Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
- Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
- Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.
See details
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