Basic White Bread
Basic White Bread is a lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains approximately 6g of protein, 3g of fat, and a total of 161 calories. For 21 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 252 people were glad they tried this recipe. This recipe from The Baker Chick requires unsalted butter, salt, yeast, and unbleached flour. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. Users who liked this recipe also liked Basic White Bread - Take 2, Basic White Bread, and Basic White Bread (For Bread Machine).
Servings: 8
Ingredients:
2 tablespoons milk powder*
1 teaspoon salt
2 teaspoons sugar
2 1/2 to 3 cups (10-12 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon unsalted butter, room temperature
1 cup (8 ounces) warm water
1 1/2 teaspoons yeast
Equipment:
stand mixer
bowl
plastic wrap
mixing bowl
loaf pan
Cooking instruction summary:
Measure 1 1/2 cups of the flour into a medium bowl (or the bowl of a stand mixer) and add the milk powder, sugar, yeast and salt. Cut the butter into small pieces and stir into the dry ingredients. Pour the warm water into the mixture and mix by hand to blend well. Stir in the remaining four gradually until the dough forms a shaggy messEither turn the dough out onto a lightly floured surface, or engage the dough hook to knead it. To knead by hand; fold the far edge of the dough back over itself toward yu. Press into the ough with the heels of your hands and push away. After each push, rotate the dough 90?. Repat this process in a rocking motion for about 8-10 minutes. If the dough sticks- sprinkle a little bit of flour. The dough should become soft and elastic. Return the dough to the mixing bowl, (or in the mixer, remove the dough hook and shape dough into a ball.) Cover with plastic wrap and allow to proof at room temp for 1 hour or until doubled in size. After the dough has risen, turn it onto a clean work surface and punch it down slightly. Form the loaf into the desired shape and transfer to loaf pan. Cover the loaf with plastic wrap and allow to rise until nearly doubled, about 30 minutes.Bake at 375? for 25- 40 minutes, or until the crust is a golden brown an the loaf sounds hollow when tapped.
Step by step:
1. Measure 1 1/2 cups of the flour into a medium bowl (or the bowl of a stand mixer) and add the milk powder, sugar, yeast and salt.
2. Cut the butter into small pieces and stir into the dry ingredients.
3. Pour the warm water into the mixture and mix by hand to blend well. Stir in the remaining four gradually until the dough forms a shaggy mess
4. Either turn the dough out onto a lightly floured surface, or engage the dough hook to knead it. To knead by hand; fold the far edge of the dough back over itself toward yu. Press into the ough with the heels of your hands and push away. After each push, rotate the dough 90?. Repat this process in a rocking motion for about 8-10 minutes. If the dough sticks- sprinkle a little bit of flour. The dough should become soft and elastic. Return the dough to the mixing bowl, (or in the mixer, remove the dough hook and shape dough into a ball.) Cover with plastic wrap and allow to proof at room temp for 1 hour or until doubled in size. After the dough has risen, turn it onto a clean work surface and punch it down slightly. Form the loaf into the desired shape and transfer to loaf pan. Cover the loaf with plastic wrap and allow to rise until nearly doubled, about 30 minutes.
5. Bake at 375? for 25- 40 minutes, or until the crust is a golden brown an the loaf sounds hollow when tapped.
Nutrition Information:
covered percent of daily need
