Ready in 2 hours
Recipe will make 2 large loaves of yummy white bread. It is appropriate for a regular sized kitchen aide mixer. This recipe has been tweaked for a little over three years and I now feel it is perfect.
- very nice texture
- very nice crust
- does not smell yeasty after a couple of days
- is light and fluffy and does not get heavy after a couple of days
- freezes very well - come out of the deep freeze almost as good as it went in
"Thanks thats what I ended up doing... But some recipes call for shortening in the dough which is why I was confuuuuused. Thanks"- amflora78
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Pre-heat to -375 f
1. Hot water should be hot to touch but be tolerable to the tough. Too hot will kill the yeast. Pour hot water directly into mixing bowl. Sprinkle yeast and sugars onto hot water. Stir until moistened and a little frothy. Add salt and oil.
2. Add 3 cups of the flour and with DOUGH HOOK allow to begin to mix. When flour has begun to mix in - add egg and continue mixing. Allow to mix thoroughly. Begin to add remaining flour about a 1/2 cup to 1/4 cup at a time mixing thoroughly after each. Stop adding flour when the dough forms a ball and "cleans" the mixing bowl. It should be slightly sticky and a small amount may still stick to the bottom of the bowl. At this point, allow to mix for 5 - 10 minutes.
3. Pour a tsp. of vegetable oil in the bottom of a large bowl. Remove dough from mixer and place in bowl. Use dough to oil the bottom and sides of bowl and flip over. Place plastic wrap over bowl and place in a warm spot (near the pre-heated oven).
4. Let rise to double in size. Punch down and flip over. At this point you can form your loaves and place in pans or allow to rise again if you'd like.
5. Grease loaf pans.
6. When you are ready, divide dough and form halves into loaves in your preferred method. Place in loaf pan and allow to rise in warm spot until double in size.
7. Bake until nicely browned.
8. Remove from over and butter tops. Turn out of pans right away onto a wire rack or lay loaves on sides on counter remembering to flip to the other side in about ten minutes.
Honey butter tastes awesome on fresh bread!
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amflora78 1 year agoThanks thats what I ended up doing... But some recipes call for shortening in the dough which is why I was confuuuuused. Thanks
lucynda 1 year agoShortening to grease pans Margarine to butter tops of loaves when removed from oven
amflora78 1 year agoConfused as to where the margins and shortening come into play in this recipe. Clarification would be nice.
lucynda 3 years agoTechnically you can substitute the brown for all white sugar. It wasn't in my original recipe. However - it's my secret ingredient so I really don't want people to switch to all white. I came across it by accident while playing around with the recipe one day when I added 'Sunny Boy' cereal. I wanted to make the recipe a little more rich and added some (more than 1 tbsp) of brown sugar. I noticed the dough was MUCH more easy to work with - stretchier - and it browned so nicely and the bread was so much lighter. I played with it many more times, experimenting with amounts because I found too much to be too sweet and a little bitter almost. I wanted my white bread recipe to taste exactly the same but still get the stretchy texture and the nice browning and the light and fluffy. I found it at simply one tbsp. So I really hope people will follow the recipe even though it is easier to only get one bag of sugar out of the pantry. [I posted this recipe.]