Best Traditional White Bread Recipes

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.

(BREAD MACHINE) 2 LB. TRADITIONAL WHITE BREAD

Steps:

• Measure and add liquid ingredients to the baking pan.
• Measure and add oil to baking pan.
• Measure and add dry ingredients (except yeast) to the baking pan.
• Sprinkle the yeast on top of the flour.
• Snap the baking pan into the breadmaker and close the lid.
• Choose the "Basic" setting.
• Choose the "Light" crust color setting.
• Press start.
• Remove the baking pan after about 55 minutes of the baking period.
• Gently shake the bread loaf out of the baking pan onto a cooling rack.
• If necessary, remove the kneading blade from the loaf. Be careful, it is hot!
• Set the loaf upright, cover with a dishtowel and let cool for 20 minutes.

TRADITIONAL WHITE BREAD

Steps:

• Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. 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.
• Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
• Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
• 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.

(BREAD MACHINE) 1 1/2LB. TRADITIONAL WHITE BREAD

Steps:

• Carefully measure 1 cup and 2 tablespoons (9 ounces total) of hot water. Remember, it's a good idea to place the measuring cup at eye level to make sure you have measured exactly.
• Use a cooking thermometer to make sure the temperature of the water is between 115-125 degrees. When water is at the proper temperature, pour into the baking pan.
• Carefully measure and add 2 tablespoons of oil that is at room temperature.
• Carefully measure and add the salt and sugar to the baking pan.
• Measure and add exactly 3 cups of bread flour to the baking pan. Remember to level off the bread flour for an exact measurement.
• Before adding the yeast, use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients.
• Measure (again leveling off) 4 1/2 teaspoons of "Red Start Quick Rise" yeast and carefully pour into the well you made in the flour.
• Carefully snap the baking pan into the breadmaker.
• Repeatedly press the "Select" button until the display reads "5:P".
• Press the "Start/Stop" button and your machine will start making bread.
• After teh EXPRESSBAKE setting bread is baked, use pot holders or oven mits to carefully lift the pan by its handle from the breadmaker.
• Turn the pan upside down onto a cooling rack and gently shake it until the bread comes out. If it sticks, take a rubber spatula, (metal can damage the pan's surface), and carefully go around the sides of the loaf until the bread comes out.
• If the kneading blade comes out with the bread, use a plastic utensil to remove it from the loaf. Remember, it will be hot!
• Allow the bread to cool on the rack for 15 minutes before slicing and enjoying it.
• If you wish to make another loaf of bread right away, please allow the breadmaker to cool down for 10-15 minutes with the cover open and the pan removed.

BUDIN DE PAN, TRADITIONAL PUERTO RICAN WHITE BREAD PUDDING RECIPE - (4.3/5)

Steps:

• Tear pieces of bread into bite-sized pieces with your hands and place in a bowl. Then, mix in milk, eggs, coconut milk, sugar and raisins and break up the chunks of bread until mixture looks like a cake batter. Butter a 3-quart glass pan and pour in bread batter. Place into the oven at 350°F for 1 hour 20 minutes or until golden brown. After cooling, cut into squares and top individually with a dollop of whipped topping.

TRADITIONAL WHITE BREAD

Steps:

• In a large mixing bowl, mix yeast, sugar, and warm water. Wait until the yeast and sugar dissolve.
• Stir in butter, salt, and 2 cups of flour until well incorporated.
• Stir in the remaining flour ½ a cup at a time. Mix well with each flour addition.
• When the dough is pulled together, turn out onto a floured surface and begin to knead for 8 - 10 minute
• Place the dough (into a lightly oiled, large bowl. Turn the dough to coat with oil.
• Cover with a damp cloth and allow to rise 1hr.
• Turn the dough out onto a lightly floured surface and divided into two even loaves.
• Place loaves in two lightly oiled bread pans.
• Cover the loaves with damp cloths and allow them to rise 40min.
• Preheat your oven to 425°F.
• Bake at 375°F for about 30 minutes and the top is golden brown. The loaf should also sound hollow when tapped.

TRADITIONAL AMISH WHITE BREAD

Steps:

• In a large bowl, mix sugar with warm water until dissolved. Add yeast. Mix salt and oil into the yeast. Work in flour. Knead dough on a lightly floured surface until smooth. Place in a well-oiled bowl, and turn dough to coat the entire surface. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Preheat your oven to 350 degrees F. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves and place into two well-oiled 9-by-5-inch pans. Allow to rise for 30 minutes. Bake for 30 to 35 minutes.

TRADITIONAL IRISH WHITE BREAD

Steps:

• Preheat oven to 425F (200C).
• Sieve dry ingredients.
• Pour milk into a well in the dry ingredients.
• Blend and knead bread until smooth.
• Place in warm dusted dutch oven with flour.
• Bake for 20 mins at temperature, then reduce heat to 350F (180C) for another 20 mins.

(BREAD MACHINE) 2 LB. TRADITIONAL WHITE BREAD

Steps:

• Measure and add liquid ingredients to the baking pan. Measure and add dry ingredients (except yeast) to the baking pan. Sprinkle the yeast on top of the flour. Snap the baking pan into the breadmaker and close the lid. Choose the "Basic" setting. Choose the "Light" crust color setting. Press start. Remove the baking pan after about 55 minutes of the baking period. Gently shake the bread loaf out of the baking pan onto a cooling rack. If necessary, remove the kneading blade from the loaf. Be careful, it is hot! Set the loaf upright, cover with a dishtowel and let cool for 20 minutes.

TRADITIONAL WHITE BREAD

Steps:

• Notes: (1) The first three ingredients are used together. (2) Quick rise yeast can be used but the recipe must be adjusted according to the individual package instructions. (3) I use Fleischmann's typically but I have had success with both Bakipan and Fermipan as well. (4) If using compressed yeast the conversion is 2 1/4 teaspoons to 1 package of dry granular. (5) It is easiest to get the dough to rise if you use a heavy earthenware or wooden bowl. I use earthenware personally and have never had issues with keeping the dough at a good, even temperature.
• Combine the first 3 ingredients by dissolving the sugar in the lukewarm water and sprinkling the yeast over it. Let stand for approximately 15 minutes.
• For the remaining ingredients: Combine the water with the sugar, lard, and salt. Mix until the sugar is thoroughly dissolved. Add the dissolved yeast. Stir in 5 cups of flour gradually, mixing as you add. Mix until smooth. Cover and set in a warm place to rise until about double in bulk: about 1 1/4 hours. Note: I usually preheat my oven to about 175F before I begin and shut it off as soon as it hits temperature, but leave the oven light on. By the time I'm ready for the first rise, the oven is comfortably warm but not hot; in other words, the dough will not begin to cook or be scorched to the bottom of the bowl.
• After the dough has completed it's first rise, add the remaining 5 to 5 1/2 cups of flour, and knead until the dough no longer sticks to your hands; typically about 20 minutes or until bubbles form.
• Brush dough with shortening (butter, lard, or margarine) and place in a lightly greased bowl in a warm place. Let the dough rise until double in bulk again; about 1 1/4 to 1 1/2 hours.
• Punch down and let rise about for about an hour.
• Shape into loaves or buns and place in well greased pans. Brush with melted butter, cover and let rise until double in bulk again; 1/2 to 1 1/2 hours depending on how warm the dough and the house is.
• Bake at 425F for 10 minutes, then reduce the temperature to 375F and bake for about 40 minutes or until done; the baking period will depend on the size of the loaves.
• When turned out of the pans, you should be able to hear a nice "hollow" sound when you gently tap on the bottoms. Allow bread to cool on a wire rack, tea towel or other surface that won't cause condensation to gather on the crust. Brush the fresh bread with butter to glaze it.
• Enjoy!

TRADITIONAL WHITE BREAD

Steps:

• 1. Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. 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.2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.3. Grease bottoms and sides of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 or 9 X 5 X 3 inches, with shortening.4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18 X 9-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. Press each end with side of hand to seal. Fold ends under loaf. (See How to Shape Traditional Yeast Bread Loaves) 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 double.5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°.6. 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.*If using self-rising flour, omit salt.NUTRITION FACTS: 1 Slice: Calories 95 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 220mg Carbohydrate 19g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 6% DIET EXCHANGES: 1 StarchFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TRADITIONAL WHITE BREAD

Steps:

• Step 1 : 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.
• Step 2: 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.
• Step 3 : 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.
• Step 4: Preheat oven to 425 degrees F (220 degrees C).
• Step 5 ; 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.