This recipe is from my old Betty Crocker cookbook (1972, 17th printing. It makes 2 loaves bread or 18 buns. Changed salt measurement and no diff in taste from original, and I use canola oil. I do not knead by hand anymore, use my big old KitchenAid mixer! I like a crispy crust so instead of oiling tops before baking, I mist...
Provided by Jan W
Categories Other Breads
Time 2h35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400°F.
- 2. In 4-5 quart mixer bowl, combine warm water & yeast, stir to mix & let set until yeast proofs (gets foamy).
- 3. Put dough hook on mixer head. Stir in sugar, salt, oil and 3 cups flour. Beat on lowest speed of mixer until well blended.
- 4. Add in remaining flour, 1/2 cup at a time, mixing well on low speed after each addition. Only add enough flour to make dough easy to handle & not sticky. Turn dough onto floured surface & knead 5-10 minutes, until dough is smooth and elastic. (I use my KitchenAid mixer on #3-#4 speed to do the kneading)
- 5. Place dough into oiled bowl, turn to coat it all over. Cover with cloth & let rise in warm place for about 45 minutes, until doubled in bulk. When you push your finger in center, impression should remain. When doubled, punch it down by pushing your fist into the center of dough, then work it to remove as much air as possible. Form back into a ball.
- 6. Cover & let rise again until doubled in bulk (orig. recipe says 1 hr but mine took about 30 min). The orig. recipe calls for brushing tops of dough with a little oil, but I do not do this.
- 7. Put pans in oven, mist bread/buns with cold water right before you close the oven door. Use rack in middle position of oven, keep pans from touching. Also, I switch the pans and turn halfway through to ensure even baking.
- 8. Bake loaves for 35 minutes, buns about 20-25 min. When tapped, they should sound hollow and you should be able to shake the pan & bread/buns will be loose. Immediately remove to racks to cool. They will look a little dull on top but that's the crusty part!
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Sonu Mehar
[email protected]These buns are a staple in my kitchen. I always have a batch in the freezer.
Simul Islam
[email protected]These buns are so versatile. I've used them for sandwiches, burgers, and even garlic bread.
Md Bablubhola
[email protected]I love how soft and fluffy these buns are. They're perfect for breakfast or lunch.
Jeneemma444 Murugan
[email protected]These buns were a bit too dry for my taste.
Malak ALZORO
[email protected]The recipe was easy to follow and the buns turned out great! They were light and fluffy with a crispy crust.
LION KREATIN
[email protected]These buns were easy to make and tasted delicious. I will definitely be making them again.
Alketi Kaculi
[email protected]I've made these buns several times now and they always turn out great. They're perfect for sandwiches, burgers, or just eating plain.
Arsalan Shaikh
[email protected]These buns were a huge hit at my party! Everyone loved them.
Jr Garcia
[email protected]I tried this recipe and the buns came out a bit too dense for my taste. I think I might have over-kneaded the dough.
Mudasir Panji
[email protected]These buns were delicious! I love the crispy crust and the soft, fluffy center.
Akash Thakur
[email protected]I've been looking for a good crusty white bread recipe for a while now, and this one is definitely a keeper. The buns were easy to make and came out perfectly.
Suraia Bangura
[email protected]These buns turned out amazing! They had a perfect golden crust and a soft and fluffy interior. I served them with some homemade butter and they were a hit with my family.