Best Classic White Bread Recipes

CLASSIC WHITE BREAD

Steps:

• Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). 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 for a rustic look. Preheat oven to 450 degrees. 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 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

GOLD MEDAL CLASSIC WHITE BREAD

Steps:

• (Note: I proof my yeast by mixing 1 cup of the water [tepid only, ~ 80 degrees F], the sugar or honey, and the yeast in a bowl & setting aside to proof while getting the flour, etc., measured out.).
• In a large bowl, stir 3 1/2 C flour, salt, and butter until well mixed. Add warm water (and proofed yeast). Beat on low speed 1 minute, scraping bowl frequently. (may switch to dough hook about this time, OR just use the dough hook from the beginning.) Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 C at a time, to make dough easy to handle.
• Knead 10 minutes with dough hook on mixer or by turning out on lightly floured surface & kneading by hand. Dough should be smooth & springy. Grease a large bowl, place dough in & turn so all sides are greased. Cover, loosely, with a damp towel and let rise in warm place until doubled in size.
• Grease bottoms & sides of two loaf pans.
• When dough has doubled in size, gently push fist in to deflate. Divide dough in half. On a lightly floured surface, flatten each half, with hands or rolling pin, into a 9 x 18 inch rectangle. Roll dough tightly, beginning at 9 inch side. Pinch edge of roll to seal, and then ends to seal. Cover loosely and let rise in a warm place 35 - 50 minutes, or until dough has doubled in size.
• Place oven racks in low position so tops of pans will be in the center of the oven. Heat oven to 425 degrees F.
• Bake 25 - 30 minutes. (Bread is done at 200* F. I check with a probe thermometer).
• Remove from pans to wire rack & brush tops with the last 2 T of butter.
• Cool before slicing.

CLASSIC WHITE BREAD (ABM)

Steps:

• Place ingredients into your bread machine in the order suggested by your manufacturer.
• Operate machine according to manufacturer instructions.
• Recipe can be easily made on regular, normal, rapid, and delayed cycles.
• Make a 1-pound (small) loaf.

GOLD MEDAL™ CLASSIC WHITE BREAD

Steps:

• In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. 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.
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
• Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-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. Pinch each end of roll to seal. Fold ends under loaf. 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 dough has doubled in size.
• 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.

CLASSIC WHITE SANDWICH BREAD

Steps:

• In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
• Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
• Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
• Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is mixed in, until smooth and elastic.
• Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
• Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours depending on the temperature of your kitchen.
• Lightly grease two 9X5 loaf pans.
• Turn the dough out onto a lightly floured board and divide in half.
• Pat each half into a long rectangle.
• Fold one rectangle like a letter, overlapping the short sides into the middle. Press to flatten.
• Beginning at the narrow end, roll the dough into a log and roll the log until it is the same length as the loaf pan.
• Pinch the ends and along the seam to seal and place in loaf pan seam side down.
• Repeat folding with other half of dough.
• Cover loosely with plastic and let rise until dough is about 1 inch above pan about 1 hour.
• Bake in oven preheated to 375 degrees F until loaves are golden brown and pull away from the edge of the pans, about 40 minutes.
• Turn onto racks and let cool completely.

GOLD MEDAL® CLASSIC WHITE BREAD

Steps:

• In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. 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.
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
• Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-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. Pinch each end of roll to seal. Fold ends under loaf. 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 dough has doubled in size.
• 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.

CLASSIC WHITE BREAD

Steps:

• Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour.
• Beat until smooth.
• Mix in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
• Place in greased bowl; turn greased side up.
• Cover; let rise in warm place until double, about 1 hour (dough is ready if impression remains).
• Punch dough down; divide in half.
• Roll each half into rectangle, 18 x 9 inches.
• Roll up, beginning at short side.
• With side of hand, press each end to seal.
• Fold ends under loaf.
• Place seam side down in greased loaf pan, 9 x 5 x 3 inches (or three 8.5 x 4.5 x 2 inch loaf pans).
• Brush loaves lightly with butter.
• Let rise until double, about 1 hour.
• Heat oven to 425.
• Place loaves on low rack so that top of pans are in center of oven.
• Pans should not touch each other or sides of oven.
• Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
• Remove from pans immediately.
• Brush loaves with soft butter; cool on wire rack.

CLASSIC WHITE BREAD FOR THE BREAD MACHINE

Steps:

• Combine all ingredients in the order given.
• Can be made with regular or rapid bake cycles.

KING ARTHUR'S CLASSIC WHITE SANDWICH BREAD

Steps:

• Mix all of the ingredients in the order listed, and mix and knead - by hand, or using a stand mixer - to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands. 2) Place the dough in a lightly greased bowl or other container. Cover it, and let it rise at room temperature until it's very puffy, 1 to 2 hours.3) Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" loaf pan.4) Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.5) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.6) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.Yield: 1 large loaf, about 18 servings.

BUTTERMILK ROLLS OR CLASSIC WHITE BREAD

Steps:

• Mix all dry ingredients except salt.
• Mix egg, and buttermilk and melted butter.
• Add liquids to dry ingredients until a uniform dough is made (may be shaggy at this time).
• Cover and let sit for 20 minutes to strengthen dough.
• Add salt.
• Knead by hand or mixer for 8 minutes. In a mixer, the dough will clean the sides of the bowl, but the bottom may stick some so take time during the kneading to mix the dough from top to bottom once or twice.
• Also during the kneading add flour or water to make a soft and tacky but not sticky dough. Sticky means dough stays on the fingers when touched.
• Test for a windowpane (stretch some to see if it tears or is thin enough to show light through). Knead a little more if necessary.
• Let the dough rise in oiled and covered bowl until doubled (60 minutes or so).
• For rolls: divide into 2 ounce portions and stretch a smooth side to form a ball. Roll with a cupped hand on a clean surface to smooth it out. The ball can take some downward pressure.
• Place on parchment 1" apart, cover and let rise for 20 to 45 minutes or unitl almost doubled in volume.
• For loaves: divide into 2 loaves, shape and place in 8 x 4" pans.
• Let rise covered, for 45 to 60 min until doubled or just shy of doubled.
• Preaheat oven to 400 F and drop temps once bread is placed in the oven.
• Bake loaves at 350F until 205F internally, rotating in oven after 20 minutes.
• Brush rolls with egg-water mixture if desired.
• Bake rolls at 375F until 205F internally (15 to 20 min) rotating the pan half-way during the bake.
• Remove bread from pans or parchment and cool on a rack.

CLASSIC WHITE BREAD (SALLYE)

Steps:

• 1. In microwave, warm milk to 105º (about 20 seconds). Remove from microwave and whisk oil or melted butter into milk until well blended. CAUTION: DO NOT OVERHEAT MILK. If it is too hot, it will kill the yeast action. If you don't have a thermometer, sprinkle a bit of milk on your inside wrist; it should be just lukewarm. Gently pour into bread machine baking pan. Sift flour, sugar and salt together (Note: You don't have to sift the flour, but I find it makes the bread lighter in texture) Carefully pour over milk and oil mixture. Make sure that all liquid is covered completely by flour
• 2. Make a small depression in middle of flour and pour yeast into it. Close lid and start bread machine in basic cycle. OPTION NOTE: For a lighter textured bread, allow the bread machine to go through the first kneading cycle. Turn machine off and start up from the very beginning again. This will give the dough an extra knead which will result in a lighter bread.
• 3. SECOND OPTION NOTE: If you wish to make yeast rolls, prepare this recipe per instructions EXCEPT set bread machine to dough cycle. When warning "ding" sounds, remove dough from bread machine and turn out onto a clean dry surface. Make balls of dough and place in lightly greased muffin tins and cover with clean porous towl. Balls should not fill the muffin tin cavity over 2/3 full. Set tins in warm dry area and allow to rise until double in size. Place in oven preheated to 350º F and cook for for about 25 minutes (until golden brown). When bread is done, brush with melted butter (option). Do not wrap until bread has cooled. Otherwise it will sweat and become limp. This is a basic recipe. You can add dried herbs or fruits to the flour mixture if you wish. Enjoy

CLASSIC WHITE BREAD LOAF

Steps:

• Add the flour, butter, yeast and salt to a large mixing bowl. Keep the salt separate from the yeast.
• Make a well in the centre and add half (225ml) of the water. Use either your fingers to mix in the flour or use a mixer to do it for you.
• Keep mixing and adding water until the dough comes together and leaves the sides of the bowl clean.
• Knead the dough for ten minutes until it is smooth and elastic.
• Place the dough into an oiled bowl to stop it from sticking. Clingfilm the top and allow to prove at room temperature (20c is ideal).
• After about an hour, the dough will have doubled in size and will be stretchy and elastic when pulled. Preheat the oven at 190c.
• Take the dough out and knead again for 3 to 4 minutes. This is referred to as 'knocking back'. Add your flavouring at this stage if you wish or simply sprinkle flour over the top after the second prove.
• Allow the bread to prove again for about 20 minutes before cooking until the top is golden and the bread sounds hollow when you tape the base.
• Leave the bread to stand for five minutes before serving.