Buttery White Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 cups scalded milk2 cups cold water˝ cup butter (unsalted) ˝ cup sugar or honey (nutritional info is done with (honey)2.5 teaspoons salt3 tablespoons instant yeast12-14 cups all purpose or bread flour
After scalding the milk, add the butter, sugar and cold water to temper the milk temperature to 120 degrees. Place in stand mixer bowl. This makes a lot of dough, so needs to have at least a 5 qt. bowl.
Add five cups of flour and mix on speed 1. When the flour is wet, add the yeast and mix briefly. Add the salt and 6 more cups of flour and mix until well combined. Gradually add more flour until the dough mixture does not stick to the bowl bottom or sides. Turn off the machine and add ˝ cup more flour. Knead the dough on speed 2 for 5 minutes only.
When the kneading is finished, oil your hands and the counter top and turn the dough out of the bowl on a floured counter top or board. Knead the dough by hand for 2 minutes or so, until it is elastic and smooth.
Shape into loaves and place into greased loaf pans. Fill the pans only 2/3 full. You will be able to made 8 small loaves or 4 large loaves. Place the pans in the oven and set the temperature to 150 degrees. Let the loaves rise until double in size (20-30 min.) DO NOT let the loaves over-rise. When the loaves are double in size, turn the oven up to 350 degrees and bake for 30-35 minutes or until the loaves are a golden brown and sound “hollow” when tapped.
Remove the loaves from the pans and cool on a wire rack. Brush milk over the loaves. A towel placed over the top of the loaves will help prevent premature drying of the crust.
Serving Size: 20 per loaf
Number of Servings: 1
Recipe submitted by SparkPeople user SUPERSEWLADY.
Add five cups of flour and mix on speed 1. When the flour is wet, add the yeast and mix briefly. Add the salt and 6 more cups of flour and mix until well combined. Gradually add more flour until the dough mixture does not stick to the bowl bottom or sides. Turn off the machine and add ˝ cup more flour. Knead the dough on speed 2 for 5 minutes only.
When the kneading is finished, oil your hands and the counter top and turn the dough out of the bowl on a floured counter top or board. Knead the dough by hand for 2 minutes or so, until it is elastic and smooth.
Shape into loaves and place into greased loaf pans. Fill the pans only 2/3 full. You will be able to made 8 small loaves or 4 large loaves. Place the pans in the oven and set the temperature to 150 degrees. Let the loaves rise until double in size (20-30 min.) DO NOT let the loaves over-rise. When the loaves are double in size, turn the oven up to 350 degrees and bake for 30-35 minutes or until the loaves are a golden brown and sound “hollow” when tapped.
Remove the loaves from the pans and cool on a wire rack. Brush milk over the loaves. A towel placed over the top of the loaves will help prevent premature drying of the crust.
Serving Size: 20 per loaf
Number of Servings: 1
Recipe submitted by SparkPeople user SUPERSEWLADY.
Nutritional Info Amount Per Serving
- Calories: 7,200.1
- Total Fat: 121.5 g
- Cholesterol: 308.6 mg
- Sodium: 6,298.0 mg
- Total Carbs: 1,324.9 g
- Dietary Fiber: 40.8 g
- Protein: 185.5 g
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