Bread Machine White Bread and Ground Beef Recipes for 4
Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It's the perfect white bread for sandwiches and it freezes well also!
Our favorite style to eat freshly baked bread is with homemade strawberry, raspberry, or peach jam. It's only heaven.
There are and then many things to honey about this bread recipe, only if I had to highlight the all-time parts, it's that information technology merely requires shelf stable ingredients (no milk, eggs or butter needed!) and it's Piece of cake and fool-proof to make! Whether you're a newbie or experienced bread maker, you can't mess this up, and I know you lot're going to love it!
Ingredients needed:
- Warm water: (105-115 degrees)- to activate the yeast.
- Active Dry yeast: Instant or rapid rising yeast tin be substituted, following my adaption notes in the recipe carte.
- Granulated sugar or beloved: the sugar is used to "feed" the yeast and tenderize the staff of life.
- Common salt: to enhance flavour
- Oil: Vegetable or canola oil, or melted butter could be substituted
- Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The verbal amount of flour used will vary depending on different factors (distance/humidity etc.). What matters is the texture of the dough. Information technology should be smooth and pull abroad from the sides of the bowl. It's of import non to add as well much flour or your bread will be dense. The dough should be just slightly sticky when touched with a make clean finger.
Pro Tips:
- Utilize fresh yeast! If your yeast is expired or bad, the bread will not rising properly. We will test it in step i of the recipe. Store yeast in the refrigerator to maintain best quality.
- For Ane 60 minutes Bread: substitute Instant/Rapid Rising yeast. This will allow you lot to skip the second ascent and place the bread straight into the oven after shaping it into loaves. Encounter recipe notes.
- To speed upward the staff of life rise fourth dimension: Make dough upwardly to first ascension, placing it in a well greased bowl, turning information technology in one case to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, and then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.
Practise I need a Bread Maker or Stand up Mixer?
NO! Yous don't need any special equipment for this white bread recipe. If you have a stand mixer it makes the process easier, only y'all can simply use a mixing bowl and wooden spoon, and and so knead the dough with your hands. You can apply bread machine with this recipe if you have one, just you may demand to cut the recipe in half (to make simply 1 loaf), depending on your machines chapters.
How to make Bread:
- Proof the yeast: In a large bowl or stand up mixer add the yeast, water and a pinch of the sugar or honey. Permit to residue for 5-10 minutes until foaming and bubbly. (This is called "proofing" the yeast, to make sure it is active. If information technology doesn't cream, the yeast is no good, and you lot demand to beginning over with fresh yeast).
- Gear up the dough: Add together remaining carbohydrate or dearest, table salt, oil, and 3 cups of flour. Mix to combine. Add another loving cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the basin.
- Knead the dough: Mix the dough for five minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-viii minutes). The dough should be shine and elastic, and slightly stick to a clean finger, but not be overly sticky.
- Showtime Rise: Grease a big bowl with oil or cooking spray and place the dough inside. Cover with a dish towel or plastic wrap and allow to ascension in a warm place* until doubled in size (about i ½ hours).
5. Punch the dough downward really well to remove air bubbling.
6. Divide into two equal portions. Shape each ball into long logs and identify into greased loaf pans.
vii. Second ascension: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Permit dough to rise again for nearly 45 minutes to i hour, or until risen 1 inch higher up the loaf pans.
eight.Bake: Arrange oven racks to lower/middle position. Preheat the oven to 350 F. Bake staff of life for about 30-33 minutes, or until golden brown on meridian. Give the top of a loaf a gentle tap; it should sound hollow.
Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes earlier slicing.
Storing: In one case absurd, store bread in an closed container or bag for 2-3 days at room temperature, or up to five days in the fridge.
Make Ahead And Freezing Instructions:
To make alee: Brand the staff of life dough through footstep 4, before the beginning rise. Identify in a large airtight container, and refrigerate for up to 1 day. Remove from fridge and allow to come to room temperature. Proceed with punching downwards and forming loaves.
To freeze bread dough: Gear up the recipe through step (half dozen), before the second rise. Identify the shaped loaves into a freezer-rubber or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for upwardly to 3 months. When set to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.
To freeze baked bread: Let baked bread to absurd completely. Place each loaf in a freezer-safety resealable bag and freeze for up to three months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
Variations:
- Cinnamon swirl bread: After punching dough down and dividing into two pieces (step seven) ringlet each piece out into a large rectangle. Mix ¼ cup sugar and 2 teaspoons basis cinnamon together. Sprinkle the cinnamon saccharide mixture on top, leaving a 1-inch border around the sides. Roll the dough up very tightly into a log. Pinch the ends to seal and identify into prepared loaf pans, seam side down. Continue with stride 8.
- Raisin Bread – Add 2 cups of raisins to the staff of life dough in step three, then follow instructions to a higher place for adding cinnamon swirl.
- Rolls
- Breadsticks
- Whole Wheat Bread
- Artisan Breadstuff
- Pizza Dough
Uses for Leftover Bread:
Bootleg bread volition dry out after 2-3 days, but I have many recipes that use bread slices, including:
- Broiled French Toast Casserole
- Breadstuff Pudding
- Classic French Toast
- Bread Crumbs – Allow the bread to dry out out completely, and so pulse information technology into crumbs using a food processor or blender.
- Dried Staff of life Cubes for Stuffing
- Overnight Breakfast Casserole
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Recipe
Relieve Recipe
- two cups warm h2o (105-115 degrees)
- i Tablespoons active dry yeast*
- 1/4 cup honey or saccharide
- 2 teaspoons salt
- two Tablespoons oil (canola or vegetable)
- 4 - 5 ane/two cups all-purpose or bread flour*
-
Prepare the dough: In a large bowl or stand mixer add the yeast, water and a compression of the sugar or dearest. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called "proofing" the yeast, to make sure it is active. If it doesn't foam, the yeast is no good, and you need to start over with fresh yeast).
-
Add together remaining saccharide or honey, salt, oil, and 3 cups of flour. Mix to combine.
-
Add another loving cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a fourth dimension, until the dough begins to pull away from the sides of the basin. The dough should exist smooth and elastic, and slightly stick to a clean finger, but non exist overly sticky. Add together a petty more flour, if needed.
-
Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for v-8 minutes).
-
First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to glaze. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours.
-
Spray two 9x5'' breadstuff pans generously with cooking spray on all sides. (I as well similar to line the bottom of the pans with a minor piece of parchment or wax newspaper, just this is optional.)
-
Punch the dough down well to remove air bubbling. Divide into two equal portions. Shape each brawl into long logs and place into greased loaf pans.
-
Second ascent: Spray 2 pieces of plastic wrap with cooking spray and lay them gently over the pans. Let dough to rise over again for about 45 minutes to i hr, or until risen about 1 inch above the loaf pans. Gently removing covering.
-
Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brownish on top. Give the top of a loaf a gentle tap; information technology should sound hollow.
-
Capsize the loaves onto a wire cooling rack. Brush the tops with butter and permit to cool for at least 10 minutes before slicing.
-
Once cool, store in an airtight container or purse for 2-iii days at room temperature, or up to 5 days in the refrigerator.
Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can't be substituted loving cup-for-cup because it's gluten levels are different. Hither is my favorite Whole Wheat Bread recipe.
Yeast: to substitute Instant or Rapid Rise yeast, skip the "proofing" of the dough in the first step and add the yeast to the bowl with footstep ii. Allow the dough to complete its kickoff ascension, and then scroll and shape into loaves. Skip the second ascent and bake the dough correct after placing into the loaf pans.
Quick-rise Tip: To speed up the rising time of the get-go rise, brand dough up to offset rising, placing information technology in a well greased basin, turning it once to grease the dough all over. Embrace bowl with plastic wrap. Preheat oven to 180 degrees F, and so turn oven off. Place basin into the oven, leaving the oven door slightly croaky open. Allow to rise until doubled. So remove, punch downwards and shape into loaves.
To make ahead: Make the bread dough through step iv, before the outset rise. Place in a large closed container, and refrigerate for upwardly to one solar day. Remove from fridge and allow to come to room temperature. Proceed with punching downward and forming loaves.
Freezing Instructions:
To freeze the dough: Fix the recipe through step (6), before the second rise. Identify the shaped loaves into a freezer-prophylactic or dispensable aluminum bread pan. Embrace tightly with a double layer of aluminum foil and freeze for upwards to 3 months. When ready to bake, allow the loaves to thaw and consummate the second rise, at room temperature (about 5 hours). Bake as directed.
To freeze baked bread: Allow baked bread to cool completely. Identify each loaf in a freezer-safe resealable pocketbook and freeze for upward to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
Bread Motorcar: If using a breadstuff machine, y'all may desire to cutting this recipe in one-half to brand 1 loaf (depending on the capacity of your car).
Calories: 202 kcal Carbohydrates: 41 g Protein: 5 g Fat: 2 g Saturated Fat: 1 g Sodium: 196 mg Potassium: 56 mg Cobweb: one chiliad Sugar: 3 g Calcium: eight mg Iron: ii mg
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