When you learn how to make a white bread recipe you will find that baking bread in the oven is the most unimaginable fragrance. My children used to wait for a loaf to come from the oven and it was gone in a matter of minutes. Once you have started to make your own homemade bread, I am sure you won’t be able to purchase it any longer. There is just no comparison in the quality and taste.
I have learned how to make a bread recipe that I use all the time; it is so delicious and not hard to make. When I choose a day to bake bread, I usually make six or twelve loaves at a time. When it is cool, I wrap it and put it in the freezer. The problem is that it is too easy to thaw out a loaf and I cannot stop eating it.
When making yeast bread, very few ingredients are required to turn out great bread; basically flour, yeast and water; a little sugar is often added to help the rising. Most recipes instruct you to knead and allow to rise one or more times yielding a finer texture in the baked loaves. Shaping the bread is often left up to you but most of the time I find it the best to use loaf pans.
TESTING YEAST: Just before using yeast, mix some in ¼ cup of lukewarm water with ¼ teaspoon sugar. If it does not start to bubble within 5 or 10 minutes it is dead. You will need fresh for the leavening to work in the bread dough.
This white bread recipe is what we commonly call sandwich bread. Although it is said to have been around Europe prior, it became popular in America in the nineteenth century. This type of loaf bread in the United States was named after George Pullman who developed the Pullman sleeping railroad car. Because of the unique square shape of this bread it was much easier to stack and store on the train. I love this shape for many appetizers and layered sandwiches. You can bake this recipe in a regular bread pan but to achieve the square shape you will need a Pullman bread pan.
Dissolve yeast and sugar in warm water; let stand 5 minutes.
Combine flour and salt; set aside.
Combine warm milk and yeast mixture in a large mixing bowl.
With mixer beat in enough of the flour to make a stiff dough.
Turn dough out onto a lightly floured surface; knead until blended adding flour if needed.
Press cold butter with palm of hand on clean work surface (I simply brush away flour in a spot).
Work pressed butter into dough and knead until dough is smooth and elastic.
Place dough in a greased bowl; cover with plastic wrap.
Place bowl in warm place and let dough rise until tripled in size (1 ½ to 2 hours)
Turn dough out onto lightly floured surface; gently pat into rectangle 7X12 inches.
Fold dough into thirds like a letter; pat dough out again to 7X12 inch rectangle and fold again.
Place dough in bowl again; cover with plastic again.
Let dough rise again in warm place about 1 hour to slightly more than double in size.
Turn dough out onto lightly floured surface; pat out to slightly larger than pan.
Fold dough in half lengthwise; press seams together.
Place dough seam side down in pan filling the pan 1/3 to ½ full.
Cover pan with plastic wrap; let rise in warm place until pan is ¾ full (35 to 40 minutes)
PREHEAT OVEN TO 400F degrees.
Remove plastic wrap; cover pan with lid.
Bake for 40 to 50 minutes until golden brown.
NOTE: If you have an instant thermometer it should read at least 195F degrees.
Turn bread out onto wire rack to cool completely before slicing.
When you learn how to make a white bread recipe at home you will never buy store bread again.
Add honey to warm water; sprinkle the dry yeast on top and let set a few minutes to dissolve.
Scald milk with the butter, salt and sugar in it; stir to mix; cool to lukewarm.
Stir the soft yeast mixture into the warm milk mixture; stir enough flour into the wet mixture until no longer sticky.
Turn dough out onto a floured board and knead about 20 minutes.
Place in a buttered bowl and brush top with melted butter; let rise to double in bulk.
Punch dough down and knead lightly; shape in a loaf and place in a greased and floured loaf pan.
Brush again with melted butter and let set in a warm place to rise to double in bulk.Preheat oven to 350F degrees.
Bake for about 50 minutes; Tap loaf lightly to test for doneness. (Loaf is done if it sounds hollow)
Remove immediately from pan; Cover lightly with a towel to allow steam to escape.
The following is also a white bread recipe.
In a large bowl mix 1 ½ cups flour, sugar, salt, yeast and butter.
Gradually add the water. Beating with mixer, gradually add enough flour
to make stiff dough. Turn dough out onto a floured board and knead
until dough becomes smooth and elastic. Cover with plastic and then a
towel; let set in a warm place for 20 minutes.
Divide dough in half and shape each part in a long loaf.
Place on a greased baking sheet sprinkles with corn meal.
Brush dough with peanut oil. Cover loosely with plastic.
Refrigerate for several hours.
Preheat oven to 425F degrees.Uncover dough and let set at room temperature for 10 minutes.
Make diagonal cuts on top of each loaf.
Bake for 20 minutes. Brush loaves with egg whites and bake 10 more minutes.
This white bread recipe make 6 loaves bread. I purchase 50 pound bags of flour and they are usually packed down so I sift my flour first. It is also important to make sure your yeast is good and the water and milk are at the right temperature as the recipe directs.
Combine yeast and water; let stand 5 to 10 minutes.
Place about 10 cups of flour in a very large bowl or container.
Add yeast mixture, milk, sugar, shortening and salt to the bowl.
NOTE: I use a hand mixer to blend these well.
Gradually add more flour stirring until soft dough is formed.
Turn dough out on a well floured surface; knead until smooth and elastic.
NOTE: I cover the dough with a clean towel while I wash and grease the same bowl.
Place dough in greased bowl turning to coat all sides of dough.
Cover bowl with plastic wrap and then with towels; set in warm place to rise until double in bulk.
Punch dough down; cover and let rise in warm place about 30 minutes until almost double in bulk.
Punch dough down; turn dough out on lightly floured surface and knead lightly.
Divide dough into 6 equal parts; smooth dough and place each in greased loaf pan.
Place dough filled pans in warm area, cover with clean towels and let rise until double.
Bake in preheated oven at 375F degrees for about 35 minutes until browned and a hollow sound when tapped.
Remove bread from pans immediately to rack to cool.
Combine yeast, sugar and water in a large bowl; let stand 10 minutes.
Add the salt and enough flour to make a batter; beat to blend well.
Cover with a clean towel; let stand to rise in a warm place until doubled in bulk about 45 to 60 minutes.
Turn out onto a floured surface; knead in remaining flour until dough is smooth and elastic.
Place dough in a clean well greased bowl turning to coat; cover and let stand in warm place until doubled in bulk about 40 minutes.
Turn out onto lightly floured surface and divide in half; shape each into an oval loaf.
Place loaves on a greased baking sheet; make slashes on top with a sharp knife; brush tops with egg mixture.
Let loaves rise uncovered about 40 minutes.
PREHEAT OVEN TO 400F degrees.
Bake loaves 10 minutes; REDUCE OVEN TEMPERATURE TO 350F degrees.
Continue baking about 40 minutes or until loaves are golden brown and bread sounds hollow when tapped.