homemade white bread
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 82.9
- Total Fat: 0.7 g
- Cholesterol: 1.8 mg
- Sodium: 145.4 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.7 g
- Protein: 2.3 g
View full nutritional breakdown of homemade white bread calories by ingredient
Introduction
great bread for sandwiches great bread for sandwichesNumber of Servings: 50
Ingredients
-
4.5 tsp Active Dry Yeast (by GRTMOMX3)
.75 cup (8 fl oz) Water, tap
.25 cup Granulated Sugar
1 tbsp Salt
3 tbsp butter (Kirkland salted sweet cream)
2.66 cup (8 fl oz) Water, tap
9 cup Flour - Gold medal all purpose flour
Tips
bake 425,
Directions
In the bowl of a stand mixer or a large bowl, dissolve yeast in warm water with a teaspoon of the sugar. When the yeast is bubbled and foamy, mix in the rest of the sugar, the salt, the butter, and the warm water. Slowly mix in 5 cups of flour, mixing on low speed until smooth. Gradually add remaining flour, adding just enough to make a smooth and slightly sticky dough. Knead on low speed for 10 minutes. Lightly grease a large bowl with cooking spray. Place dough in the greased bowl and turn to coat with spray. Cover and let rise in a warm place for one hour.
Preheat oven to 425. When the dough has risen, punch it down and divide into three equal sized pieces. Roll each piece into a rectangle on a lightly floured surface. Roll each rectangle up into a cylinder, and place each seam-side down in a lightly-greased bread pan (I used 9 inch bread pans). Cover and let rise in a warm place for one hour.
When the loaves have risen, place them in the preheated oven and bake 15 minutes. Cover the tops of the loaves with foil to prevent excessive browning, and bake another fifteen minutes. Remove from oven and let cool before slicing.
Serving Size: makes 2 -12 inch loaves
Number of Servings: 50
Recipe submitted by SparkPeople user RUBYELLA27.
Preheat oven to 425. When the dough has risen, punch it down and divide into three equal sized pieces. Roll each piece into a rectangle on a lightly floured surface. Roll each rectangle up into a cylinder, and place each seam-side down in a lightly-greased bread pan (I used 9 inch bread pans). Cover and let rise in a warm place for one hour.
When the loaves have risen, place them in the preheated oven and bake 15 minutes. Cover the tops of the loaves with foil to prevent excessive browning, and bake another fifteen minutes. Remove from oven and let cool before slicing.
Serving Size: makes 2 -12 inch loaves
Number of Servings: 50
Recipe submitted by SparkPeople user RUBYELLA27.