recipes:whitebread

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recipes:whitebread [2022/07/07 20:05] – clayrecipes:whitebread [2022/08/27 06:16] (current) – clay
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 ====== Homemade Bread ====== ====== Homemade Bread ======
  
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-  *     2 cups warm water (105-115 degrees) +^ ** Hand Made** ^ ** Bread Machine** ^ 
-  *     1 Tablespoons active dry yeast* +| 2 cups warm water (105-115 degrees) | 1 cup warm water (105-115 degrees)| 
-  *     1/4 cup honey or sugar +| 1 Tablespoons active dry yeast* | 1/2 Tablespoons instant bread machine yeast*| 
-  *     2 teaspoons salt +| 1/4 cup honey or sugar | 1/8 cup honey or sugar| 
-  *     2 Tablespoons oil (canola or vegetable) +| 2 teaspoons salt | 1 teaspoon salt| 
-  *     4 - 5 1/2 cups all-purpose or bread flour*+| 2 Tablespoons oil (canola or vegetable) | 1 Tablespoons oil (canola or vegetable)| 
 +| 4 - 5 1/2 cups all-purpose or bread flour* | 2 1/2 cups all-purpose or bread flour*| 
 + 
  
 ===== Instructions ===== ===== Instructions =====
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   -     Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.   -     Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.
  
-==== Notes ==== +===== Notes =====
- +
-Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe. +
- +
-Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves. Skip the second rise and bake the dough right after placing into the loaf pans.+
  
-Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place the bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.+**Flour:** Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe. 
 +** 
 +Yeast:** to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves. Skip the second rise and bake the dough right after placing into the loaf pans.
  
-To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.+**Quick-rise Tip:** To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place the bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.
  
-Freezing Instructions:To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.+**To make ahead:** Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.
  
-Bread Machine: If using a bread machine, you may want to cut this recipe in half to make 1 loaf (depending on the capacity of your machine).+**Freezing Instructions:**To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
  
-==== Nutrition ====+**Bread Machine:** If using a bread machine, you may want to cut this recipe in half to make 1 loaf (depending on the capacity of your machine).
  
-Calories: 202kcal | Carbohydrates: 41g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Calcium: 8mg | Iron: 2mg+===== Nutrition =====
  
 +Calories: 202kcal | Carbohydrates: 41g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 196 mg | Potassium: 56 mg | Fiber: 1g | Sugar: 3g | Calcium: 8 mg | Iron: 2 mg
  
  
  
  
 +https://tastesbetterfromscratch.com/bread-recipe/#recipe
  
  
  • recipes/whitebread.1657224335.txt.gz
  • Last modified: 2022/07/07 20:05
  • by clay