White Bread Recipe
Items Needed:
*1 to 4 Loaf Pans, 8 and 1/2 by 4 and 1/2 by 2 and 3/4
*Cooking Spray or grease pans with shortening
1 Loaf Recipe
*1 cup warm Milk or Water
*1 tablespoon Yeast
*1/4 cup Sugar
*2 tablespoons Oil, I like Extra light Olive Oil or Butter or Crisco
*1 teaspoon Sea Salt
*3 cups Bread Flour or All-Purpose Flour
**White Bread Recipe adapted from Bonnie, my sister
Half and Half or White and Wheat Bread
**4 Loaves, 1 pound each
*3 cups Warm Milk or Water
*3 tablespoon Instant Yeast
*3/4 cup Granulated Sugar
*6 Tablespoons of Vegetable Oil or Extra Light Olive Oil (I like half of each) or shortening, melted
*1 tablespoon Sea Salt or Kosher Salt
*8 and 1/2 to 9 cups Flour (2 cups whole Wheat Flour and the remaining flour Bread Flour or All-purpose Flour)
In a saucepan scald the milk or very warm water. Add the sugar to warm water or scalded milk, cool a bit to (105*F. to 110*F.) before adding Yeast. Allow the yeast to bubble about 10 minutes. Then add the oil or melted shortening.
Add the milk/water mixture to a stand mixer with dough hook, on medium- low speed. Add the salt and add cup of flour at a time. Knead the dough until slightly sticky dough and it bounces back when you press the dough with your finger, about 5 minutes or so…
Then cover dough with a lint free cloth and allow to rise double in bulk around 1 hour. If you have a cool kitchen, it will need longer.
After rising divide the dough in four 1-pound loaves. Shape each loaf into a 7-inch-long dough loaf making it smooth on the top and tucking under the sides to the bottom of the dough loaf. Place in prepared loaf pans and cover with cloth and allow dough loaves to rise another hour or until double in size. Bake in a Preheated 350*F. oven for 35 to 40 minutes or until 190 with thermometer.
Optional: After baking, brush the top of the loaves with butter.
Enjoy!
Lindy
