Superior White Bread Recipe White Bread Recipe Bread Place the dough in a lightly greased bowl and turn it over so it is completely coated. cover with plastic wrap and set in a draft free place to rise until doubled in size, about 45 minutes to 1 hour. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets. 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.
White Bread Recipe Bake Eat Repeat Add the flour, dry milk, butter, sugar, yeast, and salt to a stand mixer. combine for a few turns. add the water and mix to combine. add the flour. slowly add in the first 5 cups of flour, a little at a time. mix on medium high speed until the dough cleans the side of the bowl. 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. dotdash meredith food studios. 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. While the dough is proofing, prepare the bread loaf pans. butter 1 – 9 x 5 inch loaf pan for a very large loaf, or 2 – 8.5 x 4.5 inch loaf pans for smaller loaves, and set aside until the dough is ready. turn the proofed dough out onto a lightly floured work surface. slightly flatten is with your hands. Step 1: scald the milk, stir in the sugar, salt, and butter to dissolve. cool the milk mixture to lukewarm. step 2: pour the warm water into a warm mixing bowl of stand mixer or large bowl. sprinkle in the yeast and stir to dissolve. let sit 5 minutes.
Basic White Bread Recipe While the dough is proofing, prepare the bread loaf pans. butter 1 – 9 x 5 inch loaf pan for a very large loaf, or 2 – 8.5 x 4.5 inch loaf pans for smaller loaves, and set aside until the dough is ready. turn the proofed dough out onto a lightly floured work surface. slightly flatten is with your hands. Step 1: scald the milk, stir in the sugar, salt, and butter to dissolve. cool the milk mixture to lukewarm. step 2: pour the warm water into a warm mixing bowl of stand mixer or large bowl. sprinkle in the yeast and stir to dissolve. let sit 5 minutes. Allow to stand for 10 minutes until foamy. in the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. with the mixer running, add the water and allow to knead in. add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Grease two bread pans and place each piece of dough in a pan. cover with towel and let rise till doubled, about 30 minutes. preheat oven to 400°. bake bread for 20 to 30 minutes until loaves sound hollow when lightly tapped. remove bread from oven and brush with butter. cool on wire rack.
Comments are closed.