Best White Bread
White Bread recipe
Yield
24 servingsPrep
120 minCook
40 minReady
160 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
bread flour
white |
|
| 2 ½ | cups |
water
extra warm |
|
| 2 | teaspoons |
salt
|
|
| 3 | tablespoons |
sugar
|
|
| 5 | teaspoons |
gluten flour
|
* |
| 1 | tablespoon |
yeast, active dry
|
|
| 2 | tablespoons |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
bread flour
white |
|
| 591 | ml |
water
extra warm |
|
| 1E+1 | ml |
salt
|
|
| 45 | ml |
sugar
|
|
| 25 | ml |
gluten flour
|
* |
| 15 | ml |
yeast, active dry
|
|
| 3E+1 | ml |
vegetable shortening
|
|
Directions
Dissolve sugar and yeast in ½ cup of the extra warm water.
Set aside.
Meal the salt, vital wheat gluten, and shortening into the flour.
Add the remaining 2 cups of extra warm water to flour.
Stir.
Add yeast mixture.
Kneed until all flour is blended and dough is elastic.
More flour can be added if dough is too sticky.
(You can kneed for awhile, let set for about 5 minutes and then come back to it).
(This makes it easier to kneed without incorporating more flour).
Let rise for 1½ hours, punching down as needed.
Separate dough into two parts.
Form into loaf size.
Place in 2 greased loaf tins.
Let rise in tins until double.
Bake at 350℉ (180℃) F for 40 minutes.
