How To make White Pan Bread
2 cups warm tap water
about 110 degrees
2 1/2 teaspoons (1 envelope) active dry yeast
5 1/2 cups unbleached :
all purpose flour
, (up to 5) 1 tablespoon salt
1 tablespoon sugar
5 tablespoons unsalted butter :
melted, or
-- vegetable oil
Oil 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Whisk yeast into warm water and set aside while preparing other ingredients.
To mix dough by hand, place 5 cups flour, salt and sugar in a mixing bowl and stir in yeast mixture and melted butter. Continue to stir until mixture forms a rough dough. Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. If dough is excessively soft and sticky, add remaining flour 1 tablespoon at a time.
To mix dough in a heavy duty mixer, place flour, salt and sugar in a mixer bowl, add yeast mixture and melted butter and mix on low speed with dough hook for about 5 minutes, or until dough is smooth and elastic. If dough is excessively soft and sticky, add remaining flour, 1 tablespoon at a time.
To mix dough in food processor, place flour, salt and sugar in bowl fitted with a metal blade. Pulse several times to mix. Add yeast mixture and butter and pulse 8 to 10 times until dough forms a ball. If dough is excessively soft and sticky, add remaining flour 1 tablespoon at a time, and pulse, until dough forms a coherent ball. Let dough rest for 5 minutes, then run the machine continuously for 30 seconds.
Place dough in oiled bowl and turn to oil all surfaces. Cover bowl with plastic wrap and allow dough to rise until double in bulk, about 1 hour. Turn risen dough out onto a lightly floured work surface (you may need the help of a scraper). Deflate dough and divide into two equal pieces. To form loaf, make sure the surface is free of excess flour, then stretch dough into rectangle. Fold in short ends of dough until it is approximately the length of the pan, then fold the far long edge over to the middle. Fold over the other long side and compress to form a tight cylinder. Place the loaf in the pan, seam side down. Cover the pan with plastic wrap. Repeat with the second piece of dough. Allow to rise until doubled. When loaves are almost doubled, preheat oven to 400 degrees and set rack at middle level. When loaves are completely risen, place in oven and bake for 30 minutes or until the loaves are golden brown and firm and the internal temperature is about 210 degrees. Unmold loaves to a rack to cool on their sides.
How To make White Pan Bread's Videos
White Bread Recipe/How to make sandwich bread/Sandwich Bread recipe/How to make bread at home
White Bread Recipe/How to make sandwich bread/Sandwich Bread recipe/How to make bread at home
This video will help you make soft white bread or sandwich bread in a simple 5 step method.
Complete written Recipe :
The step by step video will show you how to make bread at home and this video specifically tells about how to make sandwich bread at home.
Homemade bread recipes does not contain preservatives or improvers and so homemade breads are the best.
Basic White bread recipes are popular and favorite bread as they are soft and can be toasted or can have with soups or stews.
This simple white bread recipe is an easy bread recipe as we does not require any special equipments to make this bread and can be made with only six basic ingredients.
I love this sandwich bread as they are soft and fluffy and has soft crust on top and they are not overly sweet.
This Basic white bread recipe can be adapted in such a way that we can include whole wheat flour or other whole meal flours and can make it more nutritious.
Another good thing that some of you may love about this white bread recipe is that it is eggless bread recipe and not use milk in this white bread recipe.
The method of making this sandwich bread or basic white bread is simple and easy.
Here is how to make sandwich bread at home.
1.Prepare the bread dough
2.Proof the bread dough for 2 hours
3.Shape the white sandwich bread dough
4.Final rising(70-80 minutes)
5.Bake the bread.
The size of baking pan :7.5 inches length x 4 inches breadth x 4 inches height
or 19.5 cm length x 10 cm breadth x 11 cm height
In this basic white bread recipe video, we also see how to knead the bread dough without much effort and get to a stage of passing window pane test.
We will also see how to shape a simple loaf bread in such a way that we can make beautiful homemade bread in our own kitchen.
Hope you like this video on how to make bread and specifically how to make a basic white bread or sandwich bread.
Hope you found this easy bread recipe helpful and hope you will make this at home.
Enjoy!
Printable recipe White sand with bread recipe :
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Fluffy White Loaf Bread
How to make your own Fluffy White Loaf Bread at home with easy recipe.
Here's what you'll need:
1 cup fresh or longlife milk (250ml) (room temp or lukewarm)
¼ cup sugar (50g)
1 egg
2 and ¼ tsp instant yeast (7g)
3 and 1/4 cup all purpose flour (405g)
1 tsp salt (5g)
1/4 cup unsalted butter(50g) (if using salted then skip the salt)
Please note:
1. If baking this with conventional oven, please bake at 180°C(350°F) for 25 minutes. But if baking this with convection oven, please bake at 180°C(350°F) for 20-22 minutes.
2. if using active dry yeast, it requires a lukewarm milk to bloom with until foamy or at least 10 minutes.
I hope you'll like this recipe darlings. Please let me know and comment down below. I thank you all so much for the love as always. Sending you all positive vibes. Love~Weng
Food for the soul:
Isaiah 26:4 Trust in the Lord always, for the Lord God is the eternal Rock.
#WhiteBreadLoaf
#FluffyWhiteBread
#MilkBread
#ButterBread
#SavorEasy
Making a super soft sandwich style loaf for my dad #sourdough #bread #homebaker
Homemade Bread, Simple Easy Steps. Buttery Soft & Delicious!
This bread recipe is buttery, super soft and absolutely tasty!
Ingredients
4 cups (all purpose flour or baking flour)
2 tablespoons cooking oil
2 tablespoons sugar
1-2 tablespoons butter
1 teaspoon salt
2 tablespoons instant yeast (1 pack, 11grams)
1 cup warm water
1/2 cup milk ( milk of your choice) optional
To your mixing container, add 1 cup warm water, 1/2 cup milk, 2 tbsp instant yeast, 2 tablespoons sugar, 2 tablespoons cooking oil, 1 tsp salt. Give that a mix.
Add flour gradually, 1 cup at a time, mixing mixture with a spoon until you have a sticky dough ball.
Now start kneading with your hands, knead for about 3 minutes, then add butter in, knead for another 2 minutes
If at anytime the dough becomes too sticky, dust some flour on and continue kneading until dough is soft and smooth.
Cover with plastic wrap for about 30 minutes or until dough rise, double in size
Dust a clean surface and place dough, cut in half and shape dough to the size of your baking container.
Place dough in grease baking container, cover with plastic wrap and allow to rise, double in size.
To a preheated oven at 350 degrees Fahrenheit bake bread for 30- 40 minutes.
Remove from oven and glazed with melted butter.
Remove from baking container to prevent sogginess
Allow to cool and serve
Enjoy!!!
This is How to Take the Basic White Bread to the Next Level
The first video I ever posted on the channel was for a basic white bread recipe. And it sure was as basic as it can get. Flour, water, yeast, and salt baked on the same day. I would guess that this is the kind of bread most people bake on their first try at breadmaking. It’s a great starting point and a good way of practicing the skills for making bread by hand. It does not take a long time and it’s super easy.
Later I published a video about an improved version of the basic white loaf which was made using a pre-ferment. This is a slight step up from the basic white bread as it involves extra preparation. The pre-ferment changes the characteristics of this bread. It gives it more depth of flavour, it makes the crust crispier, and the crumb slightly more substantial.
But that was a long time ago and as most of you know by now, I have all but given up on using pre-ferments in favour of cold fermentation. Cold bulk fermentation develops a lot more flavour than a pre-ferment and it removes the extra step of making a pre-ferment. Basically, we are going back to the first recipe, but instead of making it on the same day, we simply mix the dough and leave it in the fridge for 24 hours to develop.
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Artisan-Style Bread
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