White Bread Recipe Jo Cooks

White Bread Recipe Jo Cooks Bake: preheat your oven to 400 f° and position the oven rack on the lowest setting. brush the loaf with melted butter and transfer the loaf to the oven. bake for 30 to 35 minutes, rotating halfway through, until golden brown. cool: remove the loaf from the oven and immediately brush with more melted butter. Before placing the bread in the oven, add a pan with a cup of water and place it in the bottom rack. bake the bread. score the top of your bread with a very sharp knife, to allow gases to escape. bake the bread for 30 to 35 minutes. the water will allow for the bread to form a nice crusty top. cool and serve.

Cooks Joy Plain White Bread The recipes are easy to follow with guaranteed results! nothing beats the smell of freshly baked bread coming from your oven and these recipes will simply blow you away! start here. Stir to mix. let the yeast activate in the water for 5 minutes. add the other 2 ½ cups of warm water along with the 3 tablespoons of room temperature butter, plus the sugar and salt. add first 4 cups of flour to the mixing bowl and stir ingredients together. Keep salt and yeast separate when adding them to flour as salt "kills" the yeast. either put them on two sides of the bowl or mix flour and salt first and add dried yeast afterwards. when heating up milk make sure you heat it up to lukewarm temperature of roughly 35c 95f (digital food thermometer comes handy here). 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.

Cooks Joy Classic White Bread Keep salt and yeast separate when adding them to flour as salt "kills" the yeast. either put them on two sides of the bowl or mix flour and salt first and add dried yeast afterwards. when heating up milk make sure you heat it up to lukewarm temperature of roughly 35c 95f (digital food thermometer comes handy here). 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. 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. Place the dough in a lightly greased bowl and turn it over so it is completely coated. cover with plastic wrap and set in a draft free place to rise until doubled in size, about 45 minutes to 1 hour. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets.

Rye Bread Jo Cooks 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. Place the dough in a lightly greased bowl and turn it over so it is completely coated. cover with plastic wrap and set in a draft free place to rise until doubled in size, about 45 minutes to 1 hour. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets.

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