Best 4 Wonderful White Bread Recipes
**Indulge in a Symphony of Delights: White Bread Masterpiece Awaits**
Welcome to the realm of culinary artistry, where the aroma of freshly baked white bread captivates the senses and tantalizes the taste buds. Our journey takes you through a collection of exceptional white bread recipes, each a testament to the versatility and timeless appeal of this classic loaf. From the simplicity of a classic white sandwich bread to the decadent richness of brioche, these recipes cater to every palate and occasion. Prepare to embark on a delightful odyssey of baking, where the perfect loaf awaits your creation.
**Classic White Sandwich Bread:** A culinary cornerstone, this recipe yields a soft, fluffy, and versatile loaf that forms the foundation of countless sandwiches, toast variations, and culinary creations. Its mild flavor and airy texture make it a perfect canvas for your favorite toppings and spreads.
**Buttermilk White Bread:** Experience a delightful twist on the classic with this buttermilk-enriched loaf. The tangy buttermilk imparts a subtle yet noticeable flavor, resulting in a moist and tender crumb that melts in your mouth. Perfect for sandwiches, French toast, or simply savoring as is.
**French Bread:** Transport yourself to the heart of Paris with this crispy and airy baguette. The combination of bread flour and a high hydration ratio creates a chewy interior and a golden-brown, shatteringly crisp crust. Ideal for sandwiches, dipping in olive oil and balsamic vinegar, or enjoying as an accompaniment to hearty soups and stews.
**Brioche:** Indulge in the luxuriousness of this enriched bread, known for its tender crumb, golden crust, and delicate flavor. Brioche's high butter and egg content yields a rich and buttery taste, making it perfect for French toast, pastries, and savoring as a special treat.
**No-Knead White Bread:** Discover the convenience of this hands-off approach to bread making. With minimal effort, you can create a rustic and flavorful loaf with a chewy crust and a tender crumb. Perfect for busy weeknights or when you want to enjoy freshly baked bread without the hassle.
**Sourdough White Bread:** Experience the tangy delight of sourdough in this artisan loaf. The natural fermentation process imparts a complex flavor profile, resulting in a bread with a slightly chewy texture and a distinctive sour tang. Elevate your sandwiches, toast, or bread bowls with this unique and flavorful creation.
WONDERFUL GLUTEN FREE WHITE BREAD
Like most people with celiac, I find white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread.
Provided by Christy E.
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Grease a 9x5-inch loaf pan.
- Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
- Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
- Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 34.2 g, Cholesterol 46.5 mg, Fat 7.6 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 339.5 mg, Sugar 3.2 g
WONDERFUL WHITE BREAD
Provided by Tyler Florence
Time 2h40m
Yield 1 loaf
Number Of Ingredients 8
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.
WONDERFUL WHITE BREAD
"Simply wonderful" is the way Karen Kaloydis of Flushing, Michigan describes this beautiful loaf of home-style white bread. Its light texture makes it great for sandwiches or toast.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 7
Steps:
- In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 111 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
WONDERFUL GLUTEN FREE WHITE BREAD
Like most Celiacs, white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread.
Provided by ChristyE
Categories Yeast Breads
Time 1h40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine water, sugar and yeast. Set aside until foamy, about 5-10 minutes.
- In the mixing bowl of a stand mixer, combine yeast mixture with remaining ingredients. Mix on medium speed for 2 minutes.
- Spoon into a greased loaf pan. Using the back of a wet spoon, smooth the top of the bread.
- Place in a warm place for 1 hour or until bread has risen just over the top of the loaf pan.
- Bake at 375 degrees for 25 minutes. Remove from oven and immediately remove bread from pan. Place on wire rack to cool.
Nutrition Facts : Calories 195.3, Fat 7.6, SaturatedFat 1.4, Cholesterol 52.9, Sodium 313.3, Carbohydrate 28.1, Fiber 1.1, Sugar 3.5, Protein 3.5
Tips:
- Use fresh, high-quality ingredients for the best results.
- Make sure your yeast is active before using it. To test, dissolve 1 teaspoon of sugar and 1 packet of yeast in 1/4 cup of warm water (110-115°F). Let stand for 5-10 minutes. If the mixture becomes foamy, the yeast is active and can be used.
- Knead the dough until it is smooth and elastic, about 8-10 minutes. This will help develop the gluten in the flour, which will give the bread its structure.
- Let the dough rise in a warm place until it has doubled in size, about 1-2 hours. This will give the yeast time to ferment the dough and produce carbon dioxide gas, which will cause the bread to rise.
- Bake the bread in a preheated oven at 375°F for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 190°F.
Conclusion:
White bread is a versatile and delicious bread that can be enjoyed in many different ways. Whether you're making sandwiches, toast, or croutons, this classic recipe is sure to please everyone. With a few simple tips and tricks, you can easily make delicious white bread at home. So next time you're in the mood for some fresh, homemade bread, give this recipe a try!
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