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Basic White Bread

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  Compressed yeast/1 1/2 teaspoons active dry yeast 1⁄3 Ounce
  Warm water 2⁄3 Cup (10.67 tbs)
  Bread flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Lard 1 Tablespoon

Blend the fresh yeast in the warm water or follow package directions for the dry yeast.
Mix the flour, salt and lard .
Add the yeast liquid and mix for 1 minute.
Yeast may also be added through the feeder tube, with the machine running.
Flour your hands lightly and shape the dough into a ball.
Leave in a greased plastic bag in a warm place for about 1 hour until the dough has doubled in size.
Return to the processor bowl and mix for 1 minute .
Shape the dough into the required shape and return to the greased plastic bag.
Leave to rise again for 40 minutes.
Remove from the bag.
Sprinkle with poppy, caraway or sesame seeds, if desired, and bake at 425°F for 30 minutes.
Cool on a wire rack.
Variation Brown Bread Substitute wholewheat flour for half the white flour.
To shape bread Braided Bread After the dough has risen, divide into three pieces.
Lightly roll with the hands on a floured surface to form three cylinders about 12 inches long.
Pinch the ends of these cylinders together at one end and braid them together.
Pinch the other ends after braiding.
Tuck the ends underneath to keep them firm and give a rounded end to the braid.
The dough is now ready for a second rising.
Crown Bread After the dough has risen, divide it into seven pieces, kneading each one into a ball.
Grease an 8-inch layer cake pan and arrange six balls around the edge.
Place the last ball in the center.
After rising, the balls will have joined together to form a "crown".
This is a useful shape for serving as each person has one section of the loaf, which is like an individual roll.
Dinner Rolls After the dough has risen, divide into eight pieces, kneading each one into a ball.
Grease a baking sheet and place the dough on it.
Let rise as for loaves.
Bake at 425 °F for 15 minutes.
English Muffins Make up the recipe with white flour.
After the dough has risen, roll out on a floured surface 1/2 inch thick.
Leave to rest for 5 minutes covered with plastic wrap, and cut out 31/2-inch circles.
Place on a well-floured baking sheet and dust the tops with flour or fine semolina.
Oil a plastic bag and put the dough in it.
Leave for 40 minutes in a warm place.
Cook on a hot greased griddle or heavy-based frying pan for 6 minutes each side until golden- brown.
Alternatively, bake at 450°F for 10 minutes, turning the muffins over after 5 minutes.
To serve, pull the muffins open all the way round with the fingers, leaving the halves joined in the middle.
Toast slowly on both sides.
Pull apart, butter each half well, put together again and serve hot.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 217 Calories from Fat 41

% Daily Value*

Total Fat 5 g7.1%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 488.1 mg20.3%

Total Carbohydrates 37 g12.2%

Dietary Fiber 1.4 g5.5%

Sugars 0.2 g

Protein 6 g12.3%

Vitamin A 0.02% Vitamin C 0%

Calcium 0.9% Iron 2.9%

*Based on a 2000 Calorie diet

Basic White Bread Recipe