Best Rich White Bread Recipes

RICH WHITE BREAD

Steps:

• Insert metal blade in food processor bowl. Add flour, sugar, yeast, and salt; process 10 seconds to combine. Place butter and egg in food processor. Begin processing, then slowly pour warm water through feed tube just until dough forms a ball, about 10 to 15 seconds. Continue processing for 60 seconds to knead dough. Carefully remove dough from processor bowl and place on a lightly floured surface. Cover and let rest for 10 minutes.
• Form dough into a loaf and place in a lightly greased 8x4 inch loaf pan. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

RICH WHITE DINNER ROLLS (BREAD MACHINE RECOMMENDED)

Steps:

• Measure ingredients into baking pan of bread machine recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle.
• Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
• Choose one or more of the shaping and finishing method described below.
• Clover leaf rolls:.
• Divide the dough into 12 portions. Divide each into 3 pieces. Roll into balls. Place 3 in each cup of a lightly greased muffin tin. Cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume. Bake at 375°F (190°C) for 15 to 20 minutes or until rolls sound hollow when tapped on the bottom.
• Golden Glaze:
• Brush freshly baked rolls with 1 to 2 tbsp of melted butter.
• Basic Pan Rolls:
• Divide dough into 12 portions and place, just touching in a 8 inch pan.

RICH WHITE BATTER BREAD

Steps:

• Dissolve yeast in warm water, blend in ginger and 1 T sugar. Let stand in warm place until mix is bubbly (about 15 minutes).
• Stir in remaining sugar, salt, milk and oil.
• Mix in flour one cup at a time. Place dough in well greased 2 lb coffee can. Let rise until doubled in size. Bake 60 minutes or until top is brown.

RICH WHITE BREAD

Steps:

• 1. Scald milk, stir in sugars and butter or oil. Cool to 110 degrees, stir in yeast. Allow to set for 10 minutes until foamy. Add eggs, stir. 3 medium eggs is fine.
• 2. In mixing bowl, stir together 2 3/4 cup flour and salt. Slowing add liquid. Beat until batter is smooth with paddle or spoon. about 2 minutes on medium. Scrape bowl occasionally.
• 3. Add more flour, a little at a time mixing in between additions. until dough leaves sides of bowl. Remove from bowl and set onto lightly floured board. Cover and allow to rest for 10 minutes. I just leave it in the bowl for 10 minutes.
• 4. Knead until smooth and elastic, 8-10 minutes. I use my kitchen aid and knead until it is smooth as a babies bottom. Round up into ball and place in lightly greased bowl turning over to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• 5. Punch down, cover and let rise again until almost double, about 30 minutes. Remove from bowl, shape into a ball and divide in half.
• 6. To shape loaves, take one of the halves, flatten dough into oblong shape pressing out all air. Work with closed fists with the back of fingers on dough. be sure to get the edges and any air pockets. Try to not rip or tear the dough or punch holes. Lift dough by ends and pull, slapping the dough on the table to elongate. Fold one end up and roll tightly as for a jelly roll than roll back and forth to tighten roll. The better job you do rolling this tightly (within reason), the better your bread slices will hold together. Seal ends, place into greased 9x5x3" glass bread pan with seal down.
• 7. Cover and let rise until dough reaches top of pan and top is rounded above pan. Bake at 350 for 35-40 minutes until bread sounds hallow. We like the softer crust the lower temp provides. The richness of this dough also leads me to a lower temp choice. Each oven it different, be sure to check to see if it is done, pull loaf out of pan to see if it is golden brown. Feel free to spread a little butter on the top when you take it out of the oven if you like. Remove from pan immediately and cool on wire rack.
• 8. Original recipe bake at 400 degrees for 30-40 minutes 1 cup milk 2T sugar 2 T lard or shortening 2 pkgs yeast 1/2 c water 110-115 degrees 2 eggs 5 1/2-6 cups all purpose flour. scald milk, stir in sugar, salt and lard, cool to lookwarm sprinkle yeast on warm water, stir, add yeast, eggs and 2 3/4 cup flour to milk. Continue as I have above.

RICH WHITE BREAD FOR THE FOOD PROCESSOR - W/ RAPID RISE YEAST

Steps:

• 1. With dough blade inserted, place flour, sugar, yeast and salt -- then process fro 5-10 seconds to combine.
• 2. Add butter and egg to mix and pulse.
• 3. Start the processor and slowly pour the warm water through the chute intil the dough forms a ball. All the water may not be needed. If the mix looks crumbly, then add bits of water. If the mix looks watery, then add some flour.
• 4. Once the ball is formed, process for another 1-2 minutes. The dough should be smooth and elastic.
• 5. Remove the dough from the processor bowl and form the dough into a ball. Let the dough ball sit for 10 minutes to rest.
• 5. Shape the dough as desired ( it can be shaped anyway but it must fit into a loaf pan).
• 6. Place into loaf pan ( spray with Baker's Joy first). Cover dough with a moist, warm, wrung out, cloth. Let dough rise, in pan,.
• until doubled . This will take anywhere from 30 - 60 minutes. Dough should be "proofed" before placing into preheated oven. The dough should , when pressed lightly, bounce back slowly ( a small indent may be left.).
• 7. Bake for 25-30 minutes , at 350 F or until a thermometer reads, when inserted deep into the dough, 195°F.
• 8. Let loaf cool in pan fro the first 10 minutes, then cool loaf on rack.

RICH WHITE BREAD

Steps:

• Grease one flowerpot and two 6 x 3 x 2-inch metal or foil loaf pans set aside.Dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, 5 to 10 minutes.Place flour, butter, 1/4 cup sugar, and salt in a food processor bowl fitted with the metal blade. Process 5 to 10 seconds until combined. Add yeast mixture and egg through the feed tube. Turn on processor and pour cold milk through feed tube continue processing 60 seconds. Remove dough from processor bowl and form into a smooth ball.Place in a greased bowl, turning to coat all surfaces. Cover and let rise in a warm place, free from drafts, until doubled, about 1 to 1 1/2 hours. Punch down dough. Divide into three portions. Form each into a smooth ball. Place in flowerpot and pans. Cover and let rise until doubled, about 45 minutes.Place on a baking sheet and bake in lower third of preheated 375° oven 15 to 18 minutes until browned. Remove from containers and cool on a wire rack.Wrap securely to retain freshness. To give as a gift, return bread to flowerpot and wrap as desired.High Altitude Adjustments: At 6,000 feet, use 1 package yeast. Rising times may vary.