Time 1h45m Yield 2 loaves Number Of Ingredients 6 Steps:
Mix the water, yeast, and sugar together in a small bowl. Add the salt to 5 1/2 cups of the flour in a large bowl. Set the other cup of flour aside. Mix the liquid and the dry together and then add the oil. Mix until it comes away from the sides of the bowl, sprinkle some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again. Keep adding more flour and keep kneading. Push forward, fold over, push forward, fold over. I do this one handed because I have to, but it works. Put a little oil in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Cover, let stand for about one hour in a warm place. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle. Roll it up, tuck in the ends and place in a very well lubricated ( I use crisco) glass baking dish. Repeat with the other half, and then cover with a cloth and let it rise again for about 45 minutes. Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes. The bread is done when an instant read thermometer reads 190 (f).
Time 12h50m Number Of Ingredients 6 Steps:
In a measuring cup, combine the sugar and yeast to 1 cup of lukewarm water, stirring until combined. Set aside. In a medium bowl, mix together the flour and salt. Pour the yeast mixture into the bowl and combine all the ingredients. Sprinkle 1-2 tablespoons of flour onto your work surface and knead the dough for a few minutes, or until smooth and elastic. Store the dough in a sealable plastic bag that has been drizzled in olive oil, making sure the dough is completely covered in the oil. Keep the dough in the refrigerator overnight. WHEN YOU ARE READY* to bake the bread, remove the dough from the refrigerator. Leave the dough in the plastic zipped bag,and let it come to room temperature (about an hour). *This can sit in your fridge for SEVERAL days!! Prepare a loaf pan with nonstick spray. Sprinkle 1-2 tablespoons of flour on your work surface, take the dough out of the bag, and knead and fold the dough for about 1 minute. Form a log with the dough that will fit in your prepared loaf pan. Cover the pan with the plastic bag and let it rise until is has at least doubled in size (about 2 hours). Meanwhile, preheat the oven to 350°F. After the dough has risen, remove the plastic covering and slash the top of the dough with a sharp knife. Bake for 35-40 minutes at 350°F, or until the internal temperature is 190-210°F. Let it cool completely before slicing.
Time 2h25m Number Of Ingredients 6 Steps:
Whisk water, sugar and yeast together. 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. Knead for another minuted until the dough comes away from the sides of the bowl. If the dough is still very sticky, add more flour and knead in. The dough should be smooth and soft and only a slight bit sticky. Cover with plastic or a damp tea towel and allow to rise for 1 hour. Once the dough has proofed, press it into rectangle on a lightly floured surface. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased. Covere again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F. Place in the oven and allow to bake for 30-45 minutes until golden brown and risen. Once baked the bread will sound hollow when tapped on the bottom. Remove, brush with a little butter and allow to cool before slicing.
Time 2h30m Yield 20 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). Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Time 50m Yield 2 loaves (16 pieces each). Number Of Ingredients 6 Steps:
In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Time 55m Yield 2 loaves (16 slices each). Number Of Ingredients 8 Steps:
In a large bowl, dissolve yeast in 1/2 cup of water. Add the remaining water, dry milk, oil, sugar, salt and 3 cups of flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 35 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with butter.
Time 2h55m Yield 24 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.
Time 3h20m Yield 2 Loaves Number Of Ingredients 6 Steps:
In large bowl combine flour yeast and salt Add water and stir until a stiff dough forms Turn dough out onto a floured surface. Knead until dough is smooth and elastic Lightly oil bowl and top of dough. Cover with plastic wrap and leave in a warm place to rise until doubled in size. Punch down dough. Divide into two equal pieces. Shape and place in pans, cover and allow to rise until doubled. Set oven to 425 degrees Bake until bread is golden brown and sounds hollow when tapped.
More about “simple white bread recipes”
Time 2h50m Yield Makes 1 loaf Number Of Ingredients 5 Steps:
Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl. Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well. Tip onto a lightly floured work surface and knead for around 10 mins. Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight. Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
