BASIC WHITE BREAD RECIPE MAKES SO MUCH MORE THAN BREAD

WHITE BREAD AND ROLLS
WHITE BREAD AND ROLLS

The recipe will make two loaves of bread . . . so, make one white loaf and do something fun with the other half of dough. Oh yeah!

YIELD:  2 LOAVES

INGREDIENTS:  

  • 6 to 7 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening (Crisco)
  • 2 packages active dry yeast
  • 2 1/4 cups scalded milk cooled to about 120°

PREPARATION:

Pour lukewarm scalded milk into a large mixer bowl.  Add Crisco, sugar, and yeast.  Using a dough  hook, mix on low for one minute and then let rest for five minutes.  (The warmth and sugar will activate the yeast). Add salt and 3 cups flour.  Add a little flour at a time until you have added 6 cups.  Mix well and then start touching the dough.  It should be smooth and not sticky.  If it’s sticky, add flour a little at a time, mixing well after each addition, then touch dough again.  NOTE:  If you have a heavy duty mixer, the entire thing can be done in the mixer. After the flour is added and dough is not too sticky, beat it at low/medium speed for five minutes.

When dough is ready, lift dough hook and smear butter all over the inside of the bowl.  With your fingers, press dough into a round shape, and then turn it upside down, which will coat the top with butter, keeping it from drying out. Cover with greased plastic wrap and a dish towel to hold the heat in, and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.

(KNEADING BY HAND) Turn dough onto a lightly floured surface. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with plastic wrap and a dish towel to hold the heat in, and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.

Punch dough down and divide into two equal portions. With a rolling pin, roll into a rectangle about the width of your pan and however long it ends up being. (16” – 18” or so).  Starting at narrow edge, roll dough tightly; pinch long seam together. Fold ends under loaf. Place loaves, seam side up, in greased loaf pans, and then turn over so top gets greased (approximately 9 x 5 x 3-inch). Cover loosely with plastic wrap, and let rise until double, about another hour.

Preheat oven to 425°. Put pan of water on bottom rack of oven to keep bread moist and give you a nice crust.  Bake loaves at the center of the oven for 20 – 25 minutes until golden brown.

To make rolls, it’s pretty self-explanatory.  Shape them, cover with greased plastic wrap and let rise.

To make cinnamon or cinnamon raisin bread, roll out the dough, spread about 1 TBSP of lukewarm milk over the dough.  Spread about 2 TBSP softened butter with your fingertips, then sprinkle 2 TBSP sugar and 1 TBSP cinnamon on top of butter.  Roll and put in greased bread pan.  Quickly smear a little butter on the plastic wrap, then loosely cover the dough while it rises.

For cinnamon rolls, roll the prepared dough (with milk, butter, cinnamon and sugar), and cut with a serrated and floured knife.  Place rolls in baking pan, cover with buttered plastic wrap and let rise.

WHITE BREAD DOUGH, FULLY RISEN
WHITE BREAD DOUGH, FULLY RISEN
CINNAMON RAISIN BREAD
CINNAMON RAISIN BREAD
CINNAMON SWIRL BREAD
CINNAMON SWIRL BREAD
CINNAMON ROLLS WITH CREAM CHEESE FROSTING
CINNAMON ROLLS WITH CREAM CHEESE FROSTING
SUB ROLLS
SUB ROLLS
WHITE BREAD AND CINNAMON RAISIN BREAD
WHITE BREAD AND CINNAMON RAISIN BREAD

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By Tika for CHEW WANNA EAT? 2015

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