Homemade White Bread Mindee S Cooking Obsession Divide the dough into two equal pieces and form into loaves. place the loaves into the prepared pans, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes. dotdash meredith food studios. preheat the oven to 425 degrees f (220 degrees c). place bread in the preheated oven and lower the temperature to 375 degrees f (190. While the dough is proofing, prepare the bread loaf pans. butter 1 – 9 x 5 inch loaf pan for a very large loaf, or 2 – 8.5 x 4.5 inch loaf pans for smaller loaves, and set aside until the dough is ready. turn the proofed dough out onto a lightly floured work surface. slightly flatten is with your hands.
Homemade White Bread Recipe Lemon Blossoms Allow to stand for 10 minutes until foamy. in the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. with the mixer running, add the water and allow to knead in. add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Position an oven rack on the lowest setting and preheat the oven to 400 degrees f. brush the loaves with some of the melted butter. bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant read thermometer inserted into the center should read 195 degrees f). 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. Grease a large bowl with butter and turn dough out into the bowl. flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft free spot until doubled in size, about 1½ to 2 hours. generously butter two 9 x 5 loaf pans. step 3.
White Bread Recipe Jo Cooks 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. Grease a large bowl with butter and turn dough out into the bowl. flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft free spot until doubled in size, about 1½ to 2 hours. generously butter two 9 x 5 loaf pans. step 3. Cover the bowl with a damp towel and let dough rise in a warm place until doubled in volume, about 1 hour 20 minutes. lightly grease two 9x5 inch loaf pans. punch down dough and turn it out onto a lightly floured surface. shape into 2 balls, cover, and let rest for 10 minutes. shape dough into 2 loaves and place into the prepared pans; let rise. Turn oven on to 375 degrees and place rack in center of oven. grease a 8.5×4.5 inch loaf pan and set aside. when the dough has risen for about 20 30 mins, sprinkle a little flour on top and turn the dough a couple of times in the bowl so it is not sticky. form into a loaf shape and place in the pan.
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