Classic White Bread

Plus 3 Tasty Variations

Classic White Bread
Classic White Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    T instant active dry yeast

  • 2 1/4

    Cups warm water 120-130 F

  • 3

    T plus 2 t honey

  • 4

    T unsalted butter, melted

  • 7

    Cups all-purpose flour

  • 2

    T coarse salt

Directions

1. Place 2 cups flour, salt, yeast in mixer bowl. Heat water and honey to 120-130 F. Pour over flour and mix on low speed until smooth. Using dough hook add remaining flour and work until smooth about 10 minutes. 2. Knead dough on a floured surface briefly until still slightly tacky and smooth. Transfer to buttered bowl: cover with plastic wrap 3. Let dough stand in a warm place until it doubles in volume, about 1 hour. butter two 4 1/2 by 8 1/2 inch loaf pans. Punch down dough; divide in half. 4. Shape 1 dough half into an 8 1/2 inch long rectangle. Fold long sides of dough in to middle overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour, or dust with flour for a rustic look. Preheat over to 450 F. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400F. Bake, rotating pans after 20 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing. Multi grain For the ingredients: Replace 4 cups of the flour with 3 cups WHOLE WHEAT FLOUR and 1 cup RYE FLOUR In STEP 1 1/3 BULGUR in 1/2 warm water for 20 minutes; set aside. Add 1 1/2 cups water instead of 1 1//4 cups. Before the second addition of flour, mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flax seeds, and 1/4 cup raw sunflower seeds. In STEP 4: Brush tops of loaves with egg wash (beaten egg white mixed with water( not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Cinnamon-Raisin In STEP 1 Before the second addition of flour mix in 1 cup raisins. In STEP 4: Combine 1/2 cup sugar and 1 11/2 t ground cinnamon. Roll out each dough half into a 1/2 inch-thick rectangle(about 8 by 10 inches): lightly brush with water and sprinkle evenly with cinnamon-sugar mixture leaving a 1/2 inch border around edge. Starting with 1 short side, tightly roll dough into a long. Seal edges with finger tips, and tuck ends under. RYE For the ingredients: Replace 2 1/2 cups of the flour with rye flour. In STEP 1: Before the second addition of flour mix in 2 T caraway seeds. In STEP 4 Brush tops of loaves and egg Wash (beaten egg white mixed with water), not butter. an sprinkle with Caraway seeds.

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