Best Kittencals Old Fashioned White Bread Recipes

DAN'S OLD FASHIONED WHITE BREAD

Steps:

• Pour milk in a heatproof bowl, and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C), about 15 seconds. Mix in the sugar and honey, and stir to dissolve. Mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes.
• Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture, and mix on slow speed with a mixing paddle until thoroughly combined, about 1 minute; dough will be very wet. Add the butter, and mix in the remaining 2 cups of bread flour, or as needed, until the dough begins to gather itself into a ball. Change the fitting from the mixing paddle to a dough hook, and machine-knead the dough until smooth and springy, about 4 minutes.
• Transfer the dough onto a well-floured work surface, and knead until you see the surface of the dough begin to break during folding and kneading. Roll dough into a ball, and place into a lightly floured large bowl. Cover the bowl with a kitchen towel, and set into a warm place to rise until doubled, about 1 hour.
• Spray 2 9x5-inch loaf pans with cooking spray.
• Punch down the dough, remove to the floured surface, and knead for 2 more minutes; cut the dough in half with a sharp knife. Form the dough into logs, adding more flour if necessary, and place the loaves into the sprayed pans. Cover the pans with a kitchen towel, and place into a warm place to rise until doubled, about 1 more hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the bread loaves into the preheated oven, and turn the heat down to 350 degrees F (175 degrees C). Bake until the tops are golden brown and the loaves make a hollow sound when thumped, about 25 minutes. Cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks. Cover the loaves with a kitchen towel as they cool.

KITTENCAL'S BUTTERY PAN ROLLS

Steps:

• Generously grease a 13 x 9-inch baking pan (preferably metal) with melted butter; set aside.
• In a heavy-duty stand mixer fitted with a dough hook, add in 4 cups flour; set aside.
• In a small saucepan heat the 1 cup full-fat milk with 1/4 cup butter, salt and 3 tablespoons sugar until the butter starts to melt, stirring with a spoon (butter does not have to completely melt) set aside until warm and not hot, to speed things up place in the fridge for about 20 minutes this will cool it down faster, the mixture should be warm but not hot.
• When the milk mixture is warm, proof 1 tablespoon and 1 teaspoon yeast in 1/2 cup warm water with 1 teaspoon sugar; let sit for 10 minutes or until foamy.
• Add the yeast and the warm milk/butter mixture and the egg to the bowl with the flour in it.
• Start mixing, adding more flour only if needed to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour).
• Keep adding more flour 1 tablespoon at a time as needed and knead the dough for 8-10 minutes until the dough is smooth.
• Remove the dough from the mixing bowl, and let sit covered with a clean tea towel on the counter for 10 minutes.
• After 10 minutes, knead the dough gently for about 15 seconds into a ball (the dough will come together nicely).
• Place in an oiled bowl.
• Cover and let rise about 1 hour or until doubled in size.
• Punch down dough.
• Divide dough into 12 pieces, and shape into round balls.
• Place the dough balls into the prepared baking dish (fitting 12 balls evenly in the dish with 3 balls across and 4 rows down, if you have extra dough balls place into the freezer to bake another time).
• If desired, brush the dough balls with melted butter, this is only optioanl.
• Cover with a clean tea towel, and let rise for about 30-40 minutes, or until ALMOST double in size).
• Set oven to 375 degrees.
• Bake for 22-25 minutes, or until dark golden brown on top.

GRANDMA VANDOREN'S WHITE BREAD

Steps:

• In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
• Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
• Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

TRADITIONAL WHITE BREAD

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.

KITTENCAL'S SOFT WHITE BAGUETTE-STYLE BREAD

Steps:

• Prepare one large cookie sheet lined with foil and sprayed with non-stick cooking spray or sprinkled with yellow cornmeal.
• Attach the kneader blade to a heavy-duty stand mixer.
• In the stainless steel bowl, dump 3 cups flour (to start) 1 teaspoon salt and 1 tablespoon sugar.
• Melt the butter or Crisco shortening in the microwave for about 22 seconds then dump into the bowl with the flour, sugar and salt.
• In a small cup add in the yeast with 1 teaspoon sugar in 1-1/4 cups warm water; cover with small clean cloth, and proof the yeast for 8-10 minutes, stirring just once with a small spoon or whisk (if the yeast doesn't foam discard and start again).
• After 10 minutes, add in the yeast/water mixture into the bowl and start kneading, adding in more flour as needed to create a soft semi-sticky dough (careful not to add in too much flour, as this will create a heavy bread!).
• Knead for 7-8 minutes, or until dough is the right texture and is smooth.
• Remove dough from the bowl, and let sit on a lightly floured surface covered with a clean tea towel for 10 minutes (this is important!).
• After 10 minutes, knead very gently (dough will come together nicely).
• Form into a semi-round ball.
• Grease a large glass bowl (I just use the same stainless steel bowl that I made the dough in).
• Place the dough in the oiled bowl; cover with a clean tea towel and set in a warm place to rise aproximmately 1 hour.
• Punch down dough and remove to a floured surface.
• At this point you may cut the dough in half to make two small long breads, or keep into one piece for one large loaf.
• Using hands shape into a rectangle (no need to use a rolling pin this dough will shape very easy).
• Roll up tightly then seal all edges.
• Cover the shaped loaf/s with a clean dry tea towel, and let rise for about 30-35 minutes in a warm place.
• After rising set oven to 375 degrees F.
• In a small cup whisk/mix together 1 egg white with 1 teaspoon cold water.
• Lightly brush the egg white mixture over the dough, then sprinkle with sesame seeds if desired.
• Bake for 25-33 minutes, or until bread is golden brown and sounds hollow when tapped.
• Delicious!

KITTENCAL'S LIGHT WHOLE WHEAT BREAD

Steps:

• Grease two dark metal 8 x 4-inch loaf/bread pans.
• Fit a heavy-duty stand mixer with kneader blade.
• Place both flours into the stainless steel mixing bowl set aside.
• Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
• When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
• In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
• Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
• Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
• After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
• Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
• Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
• Generously oil a large glass or stainless steel bowl.
• Place the dough in the bowl; turn to coat the dough with oil.
• Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
• Punch down the dough then slice into two equal pieces.
• Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
• Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
• Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
• Repeat with the remaining dough.
• Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
• Set oven to 375°F.
• Bake for about 25 minutes, or until the top is golden dark brown.

TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD

Steps:

• Sift flour and salt into a bowl, stir in sugar and yeast. Make a well in the centre, stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture, and allow it to dissolve and become frothy - mixing thoroughly, then add it to the flour.).
• Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
• Put the dough in a large, clean, oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes.
• Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds, to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray, cover and leave for about 45 minutes, or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7.
• Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes, until dark golden brown and hollow sounding when tapped beneath.
• Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!