How Long To Bake White Bread
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01/21/2006
Highly recommend this recipe. When making the dough, please practice equally instructed and allow your fingers let y'all know how much flour to add--when we first fabricated it, nosotros just measured 6 cups of flour--information technology yielded a very dense loaf that way. However, if you start with the two cups of flour and keep adding until you have that "moderately firm" dough, you will go a perfect loaf of breadstuff that will rise beautifully and taste fifty-fifty better! We brand this breadstuff at least once every ii weeks when nosotros run out of store-bought bread, and I am thinking of making it weekly--shop-bought bread just isn't this proficient! Thanks for the recipe!
05/23/2008
This is essentially the recipe my mom always made when I was modest, and the i I've gone back to subsequently trying a half dozen others. Zippo else comes close! The slight tweaks I've made are as follows: I always proof the yeast first in the warm water by calculation a generous pinch of carbohydrate and letting it sit for 10 minutes. Seems to go a better result - maybe it wakes the yeast up? Secondly, instead of shortening I use melted and cooled butter. Finally, I mix in five cups of flour to the dough, then mix the terminal cup in during the kneading process (the dough will start out adequately glutinous). Great recipe!
10/15/2004
No exagerration- this is the All-time bread I've ever had in my life. Information technology beats the loaves I had in a San Francisco baker. It is also easily the all-time bread I've made. I can't believe it came from my own hands. I have been making bread for eight years and no mix, nor scratch recipe ever equalled this. It is unbelievable. I gave upwardly my bread machine last year and am thrilled, thrilled with this recipe. Goose egg that I take tried has turned out one-half as adept every bit this. The texture is light, yet moist. Notation that I did permit it rise quite a bit longer before blistering (I went shopping) probably 2 hours. As well, in light of previous review I let the loaves rise in the oven, so I started the oven with them in at that place at 400 (no pre-heat). I baked information technology for 40 minutes (again, no pre-heat). Oh, wow, I don't even know what to say. Give thanks yous, Donna. Your recipe is the best!
06/23/2000
THIS RECIPE IN MY Opinion SHOULD BE COOKED AT A LOWER TEMP. OR FOR LESS TIME AT 400 DEGREES
03/24/2006
Unlike some of the other white bread recipies I accept found, this ane was fantastic. I plant that by cutting the temprature to 375 and time down to 25 mins, the staff of life came out perfectly. And it was a fun way to spend my afternoon.
01/09/2008
Simply amazing! I cooked the loafs for 35 minutes at 375 degrees. The recipe doesn't demand to be changed at all, perfect the way it is!
02/25/2007
Very expert, nice light loaves. This was one of the best recipes I've made. I've been baking bread ten + years now and this is most the perfect white bread. It is wonderful. My kids and hubby love it so much I'1000 lucky if I get whatsoever. I followed the recipe exactly and merely inverse the oven temp to 375 and cooked about 5-x minutes longer. Perfect.
xi/01/2007
I am 54 years erstwhile, have made my ain bread for over xxx years; very few times could I eat my breads like the store bought staff of life, either too dry, or too chewy, or as well crumbly. I made this recipe and used a preheated 375 degree oven, I pulled it out when the internal temperature was 210 degrees, let it cool overnight, sparse sliced it and made toast for breakfast. Like the name says, information technology was perfect. All other white bread recipes are now in the trash! Thank you.
xi/21/2005
At that place's simply one trouble with this breadstuff I tin can't stop eating it ! Not bad recipe thanks.
10/29/2006
This breadstuff is succulent. Tastes a lot like french bread. I halve the ingredients and use it in my bread maker. I even made information technology using the timer. To do this, I used dehydrated milk and put the ingredients in club so the dehydrated milk wouldn't touch the h2o until the mixing began. (Same thing with yeast).
10/06/2008
This is my first endeavor at making homemade staff of life and so I really have zip to compare against. Simply, I followed the recipe equally stated except for baking temp. I used a lower temp and am glad I did - it turned out quite well. Thank you for sharing.
02/09/2006
We just moved from Pennsylvania to southwest Virginia, and I constitute that our local market did not behave the flour that I always used. That flour had a white breadstuff recipe that I always used and enjoyed, so I idea I was out of luck and decided to bank check out allrecipes. This recipe makes the nearly wonderful bread that I've e'er made....moist, tender crumb, crisp crust, and it's easy to cutting into slices. This will exist the only recipe I use for white bread. It's succulent!! Thanks, Donna!
12/31/2011
This is the easiest, best bread I ever made. With the price of a loaf of bread at over $3.00 in Ottawa (Canada) and information technology does not taste similar it used to; I started making my own staff of life. I will be using this recipe over and again. Splendid texture, does non crumble when cut and tastes fantastic. Thanks for posting is recipe.
04/03/2006
This wasn't the best bread I've ever made. I couldn't find my regular recipe and decided to endeavour this i. It was disappointing actually. I thought the chaff was really tough.
12/fourteen/2011
home made bread is the best!
eleven/26/2011
Phenomenal! Idea my greatgrandmother was in the kitchen .She passed on 50 yrs ago at 96 yrs.Never read a recipe,everything from retention.This is exactly her recipe.My older aunts ostend this.Thank you for bringing back those missing years! This is the real mc coy! -grandma c of illinois
05/xx/2007
This is by far the best bread I have ever made. So simple, but so good! Caution on the milk, bring to a boil only to the point where at that place are "bubbles" effectually the edge of the pot, otherwise you destroy the enzymes. Thanks so much for such a good staff of life recipe, I am certain my waist will love information technology as much every bit I do!
09/12/2007
I've fabricated other types of breads earlier (similar sweet breads/rolls and pizza crusts), but this is my kickoff endeavor at an everyday loaf of plainly bread... and I've gotta say, this is fantastic! I used just shy of the entire 6 cups of flour, and it came out perfectly. Like another reviewer, though, later the second 1 hour raise, during which I left the ascension dough in the oven (off, of course), I turned the oven on, just leaving it in there, to 375F. I baked for approximately 28 minutes, and it was perfectly cooked. I'll be making this a LOT more! Cheers so much!
02/08/2006
This it's the best staff of life I have ever made. Only perfect.
06/11/2005
FANTASTIC! Hubby was extremely excited to make this and was very happy with the event. Great flavor!
01/15/2006
Very proficient white bread. Very soft as others accept said, and hardly any crumbs when cut. Made this to take with a chili supper and it was the best part of the repast. It also made wonderful toast the adjacent morning. I doubled the recipe then I could send some home with my grown children. I volition definately make this again. It's a keeper. Thanks for sharing this recipe.
12/26/2004
Great recipe. My bread came out swell everytime I used it. My children love it with honey butter spread.
xi/23/2013
just made three loaves of this bread I had to take a meltdown in the middle of baking considering my mother in law was supposed to show me this year how to make her breadstuff but she died on me so and after all that information technology turned out great took nearly five minutes less cooking time but turned out fabulous
12/09/2007
I loved this recipe and it gave me great confidence in my blistering cause it turns out perfect each time. 4 stars!
03/27/2008
I must say...ane of the best recipes for white bread I have come across, and YUM! Really practiced!
02/09/2006
I halved the recipe and tossed everything in the food processor with the plastic dough bract. It turned out fabled. Definitely volition practise again.
04/27/2006
I found this recipe to be bland and disappointing. Information technology is low-cal and the crust is cute but it just has no great season to me.
02/11/2008
I have tried several recipes that were not so great... only this ane was amazing! It tasted amazing and looked amazing. I besides followed the advise to bake it at a lower temperature and leave the bread in during preheating.... Great Recipe!!!
03/22/2009
I couldn't get all 6 cups of flour in. Past 2.5 cups it was beyond strong. The next cup of flour just made dry out crumbles that wouldn't join the dry out wad of dough. (I omitted the balance of the flour.) Kneading couldn't contain the dry lumps into the main lump. I'm attempting to make it rising now, but I am non hopeful. This must be a recipe for seasoned bakers/cooks.
03/29/2019
It was "ok". I started out killing my yeast in the commencement with too hot of water. Got that under command. Followed step by step! I still came out with a brick. Not low-cal, fluffy. Just a brick. I know sometimes things don't always plow out or even compare to store bought just goodness! I'thou personally going to pitch what I made and wait for a new recipe.
04/16/2022
Easy, quick and tasty!!
03/27/2018
I was looking to utilize upwards some old milk and I don't own a bread automobile. This recipe is a keeper! So simple. I weighed my bread flour, 720 grams if you are wondering, and let the yeast and water mixture hang out in the milk mixture while I took my canis familiaris out for a walk. If y'all practice this, make certain to wait for your milk mixture to come downwardly to 110°F, if yous don't already ain an instant read digital thermometer, get one, and a food scale, they are inexpensive, and take the guess work out of baking recipes such every bit this one. I did as instructed by the recipe and added the flour gradually. Once the dough came together in the basin I dumped out some of the remaining flour on to my board and began to knead the rest of the flour into the dough. I ended upwards using all 720 grams in the cease. I kneaded until information technology was no longer sticky and continued on with the recipe. Astonishing! I am never ownership bread over again.
05/xiv/2007
Awsome right out of the oven and with butter. Makes nifty blts
05/27/2021
BEST BREAD Ever!!!! Unproblematic and delicious
11/21/2021
Yummy. Make sure the milked has cooled down and yo devolve the yeast in afterward before mixing in milk mixture. Follow the process fo a great fluffy white bread.
03/25/2007
I've made this twice now. Turns out neat! Thanks for the recipe. I do exactly as posted.
05/twenty/2015
I dear love love this recipe! Definitely practice Non boil the milk, simply become it very hot... make all bread and use a recipe very similar to this myself! Sliced it thick and made french toast!
09/03/2013
Very tasty bread ...Very easy to brand...turned out perfect, gold brownish & delicious ;-) i halved the recipe to run into if i liked it....i would recommend making both loaves , u volition non regret it !!
10/13/2013
Very unproblematic, basic bread. I didn't bake information technology at 400 degrees--perhaps that works with the recipe submitter's oven, but after years of experimentation, I've learned that baking bread in my oven turns out well between 350-375 degrees. I did this bread on 350 since hubs is weird about crunchy chaff for breads. Turned out perfectly well. I had slightly less than 2 cups of milk, so I added the remainder in water. thanks for the recipe!
09/06/2014
This is an awesome and easy bread recipe!!!
Source: https://www.allrecipes.com/recipe/16934/perfect-white-bread/
Posted by: chadbourneanning.blogspot.com
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