Best All Purpose Enriched Bread Recipes

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GOLD MEDAL™ CLASSIC WHITE BREAD



Gold Medal™ Classic White Bread image

Nothing beats the traditional goodness of homemade baked bread. Served with butter and jam, as the basis for a ham sandwich or just eaten plain, this back-to-basics bread recipe has a soft, airy inside and a beautifully golden-brown crust.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 32

Number Of Ingredients 7

6 to 7 cups Gold Medal™ All-Purpose Flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4 cups very warm water (120° to 130°F)
2 tablespoons butter or margarine, melted, if desired

Steps:

  • In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
  • Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
  • Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Nutrition Facts : Calories 100, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 1 g, TransFat 0 g

EXCELLENT WHITE BREAD



Excellent White Bread image

This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you'd rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.

Provided by Melissa Clark

Categories     dinner, lunch, breads

Time 4h15m

Yield 2 loaves

Number Of Ingredients 7

2 1/4 teaspoons/7 grams active dry yeast (1 package)
1 1/2 cups/355 milliliters lukewarm milk
1/3 cup/67 grams granulated sugar
1 tablespoon/15 grams kosher salt
3 tablespoons/43 grams butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
2 eggs
5 to 6 cups/625 grams to 750 grams all-purpose flour

Steps:

  • In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
  • Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
  • When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
  • Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
  • Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
  • Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 7 grams, TransFat 0 grams

EVERYTHING BREAD



Everything Bread image

I love to make bread from scratch and this has become one of our tried-and-true favorites to serve with any meal, casual or formal. -Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (25 pieces).

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/4 cup butter, softened
2 tablespoons sugar
1 large egg yolk, room temperature
1-1/2 teaspoons salt
4 to 4-1/2 cups all-purpose flour
1 large egg white
2 teaspoons water
1 teaspoon coarse sea salt or kosher salt
1 teaspoon dried minced onion
1 teaspoon each sesame, caraway and poppy seeds

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes., Preheat oven to 375°. Combine egg white and water; brush over dough. Combine salt, onion and seeds; sprinkle over bread. Bake 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 237mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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All-purpose enriched bread recipes are a popular type of bread recipe that is easy to make and provides a variety of uses. These bread recipes offer a great way for people to make homemade bread that is fluffy, moist, and delicious. All-purpose enriched bread recipes are versatile enough to be used in a variety of dishes, including savory and sweet meals.

Ingredients

The primary ingredients for all-purpose enriched bread recipes are flour, water, yeast, sugar, and salt. Some recipes may also call for additional ingredients such as milk, butter, eggs, or oil. The main type of flour used is all-purpose flour, although some recipes may call for bread flour or whole wheat flour. The yeast used is typically active dry yeast or instant yeast. Sugar and salt are used to enhance the flavor of the bread, and water is used to activate the yeast and moisten the dough.

Preparation

All-purpose enriched bread recipes usually require several steps to prepare the dough properly. The first step is typically to activate the yeast by dissolving it in warm water and sugar. Once the yeast is active, the flour is added and mixed until a dough forms. The dough is then kneaded, which helps develop the gluten and creates a smooth, elastic dough. Depending on the recipe, the dough may then be left to rise once or twice. Once the dough has risen, it is shaped into loaves and baked in the oven.

Uses

All-purpose enriched bread recipes offer a variety of uses. One popular use for this type of bread is as a sandwich bread. The bread is soft enough to hold a variety of fillings while still providing structure and texture. Additionally, all-purpose enriched bread can be toasted and used for French toast or as a base for bread pudding. Some recipes use all-purpose enriched bread as the base for garlic bread or as croutons in salads. The sweet version of this bread can also be used to make bread pudding, French toast bake, or as a base for cinnamon rolls.

Health Benefits

While all-purpose enriched bread is delicious and versatile, it is not particularly high in nutritional value. The white flour used in many all-purpose enriched bread recipes is often stripped of many of its nutrients, making it a less healthy option than bread made with whole wheat flour. Additionally, many all-purpose enriched bread recipes contain added sugar, which can increase the calorie count of the bread. However, all-purpose enriched bread does provide some beneficial nutrients, such as carbohydrates, protein, and B vitamins.

Conclusion

All-purpose enriched bread recipes are a tasty and versatile option for homemade bread. With simple ingredients and straightforward preparation, these bread recipes are accessible to even novice bakers. While all-purpose enriched bread may not be the healthiest option, it offers a variety of uses and can be enjoyed in moderation as part of a balanced diet. Whether used for savory or sweet dishes, all-purpose enriched bread is sure to please.
Baking bread is a process that requires skill, patience, and attention to detail. One type of bread recipe that is widely used is an all-purpose enriched bread recipe. This type of bread is soft, fluffy, and perfect for sandwiches, toast, and desserts. However, there are several tips that you need to keep in mind when making an all-purpose enriched bread recipe to avoid common pitfalls and make the perfect loaf.

Tip 1: Choosing the Right Flour

The key to making a great all-purpose enriched bread recipe is to start with the right type of flour. You need to use a high-protein flour, such as bread flour or all-purpose flour, to provide enough gluten to create a good structure and texture. Avoid using low-protein flours, such as cake flour, as the bread will be too delicate and may not rise properly.
Tip 1a: Measuring Flour Accurately
It is important to measure the flour accurately. Too much flour will make the dough dry and tough while too little flour will make the dough too soft and difficult to handle. Use a kitchen scale to measure the flour accurately or use the spoon and level method for volume measurements.

Tip 2: Ensuring the Correct Temperature

The temperature at which you bake your bread is crucial to the outcome of your loaf. The ideal temperature range for an all-purpose enriched bread recipe is between 350°F and 375°F. To ensure that you have the right temperature, use an oven thermometer, and preheat the oven adequately.
Tip 2a: Room Temperature Ingredients
The ingredients you use for an all-purpose enriched bread recipe should be at room temperature to ensure that they mix well and the dough rises correctly. If the ingredients are too cold, the dough may not rise as expected, and the bread may have a dense texture.

Tip 3: Adding the Right Amount of Yeast

Adding the correct quantity of yeast is essential to make the bread rise correctly. Use instant yeast or active dry yeast to achieve the best results. Ensure that you measure the yeast accurately, as too little may not activate the yeast, while too much may result in over-proofed dough.
Tip 3a: Proofing the Yeast
Proofing the yeast is critical to activate the yeast before use. Mix the yeast with warm water and a pinch of sugar to create a frothy mixture. Let the mixture sit for approximately 10 minutes, and if it becomes active and bubbly, it's ready to use.

Tip 4: Incorporating the Right Amount of Liquid

The amount of liquid you add determines the moisture content of the bread. Too much liquid results in a dough that is too wet and difficult to handle, while too little does not bind the dough sufficiently. Measure your liquid ingredients accurately to ensure the dough has the right consistency.
Tip 4a: Weighing Liquid Ingredients
Measuring liquid ingredients requires the use of an accurate measuring jug. However, the most precise method is to use a kitchen scale to weigh the liquid ingredients, particularly when using small amounts.

Tip 5: Using the Right Amount of Sugar and Salt

Sugar and salt are essential ingredients in an all-purpose enriched bread recipe, as they provide flavor and act as a preservative. However, using too much or too little of either ingredient can negatively affect the bread's structure and taste.
Tip 5a: Balancing Sugar and Salt
To achieve the best results, balance the amount of sugar and salt. Too much sugar can make the dough too soft, while too much salt can make the bread dry and tough. Aim for a balance between the two ingredients.

Tip 6: Adding Fat Enhancements

Fat enhances the taste and texture of an all-purpose enriched bread recipe. The most commonly used types of fat are butter and oil. However, adding too much fat can make the bread greasy and difficult to handle.
Tip 6a: Using Butter
When using butter, ensure that it is softened and at room temperature. Too cold or hard butter will not mix properly, while melted butter can make the dough too wet.
Tip 6b: Using Oil
When using oil, choose a neutral-flavored oil, such as vegetable or canola oil. Olive oil can overpower the bread's flavor.

Tip 7: Kneading the Dough

Kneading the dough is crucial to develop gluten, a crucial protein network that provides structure to bread. However, over-kneading can make the dough too tough, while under-kneading may result in a sticky dough that does not rise properly.
Tip 7a: Kneading Techniques
To knead the dough correctly, dust the work surface with flour and place the dough on it. Push the dough down and away with the heel of the hand, then fold it over and repeat the process. Continue kneading until the dough is smooth and elastic.

Tip 8: Allowing the Dough to Rise

Allowing the dough to rise is necessary for the bread to achieve a light and fluffy texture. However, over-proofing can make the bread too airy, while under-proofing can result in a dense and heavy texture.
Tip 8a: First Rise
After kneading the dough, place it in a greased bowl and cover it with plastic wrap. Allow it to rise at room temperature for approximately one hour, or until it doubles in size.
Tip 8b: Second Rise
After shaping the dough into a loaf, place it into a greased bread pan and cover it with plastic wrap. Allow it to rise again for approximately 30-45 minutes or until it doubles in size.

Conclusion

Making an all-purpose enriched bread recipe requires skill and attention to detail. Following these tips, you can produce a soft, fluffy, and delicious loaf of bread that is perfect for sandwiches, toast, and desserts. Remember to use high-protein flour, measure ingredients accurately, incorporate the correct amount of yeast and liquid, balance sugar and salt, add fat enhancements, knead the dough, and allow it to rise correctly. With these tips, you can make perfect all-purpose enriched bread every time.

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