Basic White Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 94.0
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 96.3 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
View full nutritional breakdown of Basic White Bread calories by ingredient
Introduction
There's Nothin Like Homemade! There's Nothin Like Homemade!Number of Servings: 20
Ingredients
-
4 cups Bread Flour
1 tsp Kosher Salt
1 tbsp Vegetable Oil
1.25 cups Warm Water
1 envelope (.25oz) Fleishmann's Active Dry Yeast
Directions
1-Mix the flour, salt , and yeast together in a mixing bowl. Add the oil and water and stir well to form a soft dough.
2-Turn the dough out onto a lightly floured board and knead well by hand for 5-7 minutes. Alternatively, use a free-standing electric mixer for this and knead the dough with the dough hook for 4-5 minutes. The dough should have a smooth appearance and feel elastic.
3-Return the dough to the bowl, cover with plastic wrap, and let rise in a warm place for 1 hour. When it has doubled in size, turn it out onto a floured board and knead again for 30 seconds.
4-Shape the dough into a rectangle or (20 individual balls, for rolls) the length of the pan and three times the width.
Grease the pan well, fold the dough into three lengthwise, and put it in th pan with the join underneath for a well-shaped loaf. Cover and let rise in a warm place for 30 minutes until it has risen well above the pan
5-Preheat the oven to 400 degrees. Bake in the center of the oven for 25-30 minutes until firm and golden brown. Test that the loaf is cooked by tapping it on the base-it should sound hollow. Cool on a cooling rack for 30 minutes. Store in an airtight container in a cool place for 3-4 days.
Makes 1 loaf or 20 rolls
Number of Servings: 20
Recipe submitted by SparkPeople user ADMOREEP.
2-Turn the dough out onto a lightly floured board and knead well by hand for 5-7 minutes. Alternatively, use a free-standing electric mixer for this and knead the dough with the dough hook for 4-5 minutes. The dough should have a smooth appearance and feel elastic.
3-Return the dough to the bowl, cover with plastic wrap, and let rise in a warm place for 1 hour. When it has doubled in size, turn it out onto a floured board and knead again for 30 seconds.
4-Shape the dough into a rectangle or (20 individual balls, for rolls) the length of the pan and three times the width.
Grease the pan well, fold the dough into three lengthwise, and put it in th pan with the join underneath for a well-shaped loaf. Cover and let rise in a warm place for 30 minutes until it has risen well above the pan
5-Preheat the oven to 400 degrees. Bake in the center of the oven for 25-30 minutes until firm and golden brown. Test that the loaf is cooked by tapping it on the base-it should sound hollow. Cool on a cooling rack for 30 minutes. Store in an airtight container in a cool place for 3-4 days.
Makes 1 loaf or 20 rolls
Number of Servings: 20
Recipe submitted by SparkPeople user ADMOREEP.
