Best 7 White Bread Plus Uncle Danny Bread Recipes

WHITE BREAD PLUS (UNCLE DANNY BREAD)

Steps:

• 1. In mixing bowl, dissolve yeast in 1/2 c. lukewarm water. Add 1 T sugar. Let stand 45 minutes
• 2. To yeast mixture, add egg, vegetable oil, 2 c. lukewarm water, and salt. Mix until well combined
• 3. Add flour, 1 cup at a time, to 7 cups
• 4. Continue adding flour from 8th cup until dough is workable
• 5. Turn out onto floured surface and knead 10 minutes until smooth and springy
• 6. Place in well-greased bowl and allow to rise until doubled (1-1.5 hours)
• 7. Punch down dough and fold edges under. Allow to rise again until doubled (45 min or so)
• 8. Remove dough from bowl and divide into 3 equal pieces. Form into loaves and place in well-greased loaf pans
• 9. Allow to rise until doubled in size (30 min or so)
• 10. Place loaves in cold oven and set oven to 400 degrees. Bake for 15 minutes.
• 11. Reduce oven temperature for 375 degrees and bake 15-30 minutes longer, until loaves are nicely browned on top and sound hollow when tapped.
• 12. Remove loaves from oven and brush with melted butter if desired. Allow to cool on rack

TRADITIONAL WHITE BREAD

Steps:

• In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

UNCLE STEVE'S CRUSTY BREAD

Steps:

• 1. Whisk flour, yeast, and salt in a large bowl. Add water, beer, and vinegar. Using a rubber spatula, fold the mixture, scraping up dry flour from the bottom of the bowl until a rough ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• 2. Lay 12- by 18-inch sheet of parchment paper inside a 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into a ball by pulling edges into middle. Transfer dough, seam-side down, to parchment lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
• 3. About 30 minutes prior to baking, place 6- to 8-quart heavy bottomed Dutch oven (with lid) on rack (in lowest position), and heat oven to 500 degrees. Lightly flour top of dough and, using a very sharp knife, make one 6-inch long, 1/2-inch deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over the edge of pot). Cover pot and place into oven. Reduce oven temperature to 425 degrees and bake, covered, for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer registers 210 degrees from the center of the loaf, 20 to 30 minutes more. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
• 4. The bread is best eaten the day it is baked, but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
• 5. OLIVES, ROSEMARY AND PARMESAN BREAD: add 4 ounces finely grated Parmesan cheese (2 cups) and 1 tablespoon minced, fresh rosemary leaves to the flour mixture in step 1. Add 1/2 cup pitted, chopped, green olives with the water in step 1.
• 6. SEEDED RYE BREAD: replace 1 3/8 cups all-purpose flour with 1 1/8 cup rye flour. Add 2 tablespoons caraway seeds to flour mixture in step 1.
• 7. WHOLE WHEAT BREAD: replace 1 cup all-purpose flour with 1 cup whole wheat flour. Stir 2 tablespoons honey into water before adding it to the dry ingredients in step 1.
• 8. CRANBERRY-PECAN BREAD: add 1/2 cup dried cranberries and 1/2 cup toasted pecan halves to flour mixture in step 1.

WHITE BREAD PLUS

Steps:

• Combine yeast, 1/2 C water (105-115 degrees) and 1 t. sugar in bowl and allow to proof. (Until foamy, approximately 5 minutes, or about 10 for standard yeast.).
• Add egg, melted (but not hot) lard, salt and remaining sugar and water (105-115 degrees).
• Add 4 cups flour and beat (with a spoon or mixer) for one minute. Stir in remaining flour one cup at a time, until dough pulls away from the sides of the bowl and can be handled.
• Turn out on a floured surface and knead until dough is smooth and pliable, about 10 minutes .
• Shape into a ball and place into a greased mixing bowl.
• Turn dough over so greased side is on top, cover with a tea towel and allow to rise in a warm place until doubled in size.
• (Approx. 1-1 1/2 hours for rapid rise yeast, 2 hours or so for standard yeast.) Punch dough down, turn it over in the bowl, and allow to rise again until almost doubled in size.
• Punch down and shape into 3 large loaves, or (I prefer) 4 braided loaves.
• (Cut dough into 12 equal pieces, roll each into a long rope and braid them into 4 loaves.) Allow loaves to rise.
• Brush with egg wash (1 egg, 1 t. sugar, 1 t. water) or milk, if desired, and sprinkle with Aunt Jane's salt.
• Bake in 375°F oven for approximately 17 minutes. (braids) or 30-40 minutes (loaves) until brown on the outside and sounds hollow when tapped.

WONDERFUL WHITE BREAD

Steps:

• In a small saucepan, heat the milk with butter over low heat just until the butter melts. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook. Proof the yeast by adding it to the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 3 minutes until foam appears. This indicates the yeast is active. Turn mixer on low and gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is no longer sticky, about 10 minutes.
• Turn the dough onto the work surface and knead for a minute or so by hand. Knead by folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. The dough is properly kneaded when you can pull it and it stretches without breaking. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stovetop or in another warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen.
• Once the dough is doubled and domed, turn it out onto the counter. The act of turning out the dough naturally deflates the gas, so there is no need to aggressively punch it down. Handle the dough gently, overworking the gluten at this point will produce a dense loaf that is difficult to shape. *To form a loaf, pat the dough into a rectangle, fold the long sides to the middle then fold under the ends. Pinch the seams closed and place in a greased 9 by 5-inch loaf pan, seam side down. Make sure the dough touches all sides of the pan. Cover with plastic wrap and let rise a second time for 20 minutes or until the top of the dough is nearly level with the top of the loaf pan. Preheat oven to 350 degrees F, place a large pan on the bottom rack of the oven. Bring 3 cups water to a boil on the stove. Pour the hot water into the preheated pan to create a steam bath for the bread. This will make a crisp crust.
• Slash dough down the middle of the loaf with a sharp knife to allow the steam to escape during baking. Brush the top with remaining beaten egg white and sprinkle with sesame seeds. Bake the bread for 30 to 40 minutes until crust is golden and internal temperature reads 195 degrees F when checked with an instant read thermometer. The bottom of the loaf should sound hollow when tapped. Immediately remove the bread from the pan and cool completely on a rack.
• * Variation: To make Cinnamon-Raisin Swirl Bread: after the first rise, press the dough out to a rectangle, sprinkle surface with cinnamon and raisins to cover. Roll up like a jellyroll, pinch the seams closed and continue as directed in the recipe.

WHITE BREAD PLUS (UNCLE DANNY BREAD)

Steps:

• In mixing bowl, dissolve yeast in 1/2 c. lukewarm water. Add sugar. Let stand 45 minutes
• Beat in egg, vegetable oil, 2 c. water and salt.
• Gradually add flour up to 7 cups, and additional as needed to make dough workable
• Turn out dough onto floured surface and knead for 10 minutes
• Place in well-greased bowl and allow to rise until doubled
• Punch down, fold under edges, and allow to rise again until doubled
• Divide dough into 3 parts and shape into oblong loaves. Please in well-greased loaf pans and let rise until doubled
• Place loaves in cold oven, and set oven for 400 degrees. Bake 15 minutes.
• Reduce oven temperature to 375 degrees and bake 15-30 minutes, until loaf sounds hollow when tapped.
• Removes loaves from oven and brush with melted butter if desired.

EXCELLENT WHITE BREAD

Steps:

• In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
• 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 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
• When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
• Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
• Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
• Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.