Kitten’s White Bread
I make this bread on a regular basis and can probably do it with my eyes closed, follow the directions closely and you will have the best loaf of bread!…
US residents I recommend using bread flour since Canadian flour has more gluten Canadian residents can use all purpose flour…
You may use a smaller 8 x 4-inch loaf pan but beware you will have a very high baked bread!
Yield one large loaf
INGREDIENTS:
1/2 cup milk do not use fat-free milk)
2 tablespoons sugar
1-3/4 teaspoons salt
4 cups white flour (or as needed)
3 tablespoons room temperature shortening (or can use 3 tablespoons lard)
1-1/4 cups warm water, divided (110 degrees F/45 degrees C, or do the baby bottle wrist test)
1 teaspoon sugar
1 tablespoon dry active yeast
INSTRUCTIONS:————————————-
Fit a heavy-duty stand mixer with kneader blade.
In a small saucepan scald 1/2 cup milk with 2 tablespoons sugar and 1-3/4 teaspoons salt until very warm stirring with a spoon until no sugar or salt granules remain; set aside until luke-warm (for faster cooling place in the fridge for about 20 minutes or until warm but not cold).
Place 4 cups white flour and 3 tablespoons shortening or lard in the stainless steel mixing bowl along with 3/4 cup warm water and the warm milk mixture; cover bowl with a towel to keep the milk and water warm.
Meanwhile in a small cup mix together 1/2 cup warm water with 1 teaspoon sugar mix with a spoon until the sugar is dissolved; add in yeast, stir with a spoon for about 15 seconds.
Place a towel over the cup and proof for about 8-10 minutes or until foamy 9if the yeast does not foam discard and start over).
Place the water/yeast mixture in the bowl.
Start mixing/kneading add in more flour as needed to create a soft smooth dough (kneading time should take about 10 minutes).
Remove the dough to a very lightly floured surface, cover with a clean tea towel and let rest for about 5-8 minutes (this is an important step!).
Gather up the dough and shape into a ball, then place in a large well greased bowl.
Cover with plastic wrap and let rise in a warm place for about 45 minutes or until doubled (because of the large amount of yeast the rising time will not take very long).
Grease a 9 x 5-inch dark metal loaf pan.
Punch down the dough and place on a surface.
Using hands (not a rolling pin) flatten to a 10 x 14-inch rectangle (trust me this dough will shape beautifully so no need for a rolling pin).
Roll the dough up tightly then seal the long seam.
Using a knife slice off the dough ends just enough to fit into your loaf pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns another time or discard the dough).
Place in the loaf pan.
Cover and let rise in a warm place for about 30-40 minutes or until doubled.
Bake in a preheated 375 degree F oven for about 25 minutes,or until golden brown.
Related posts:
- Kitten’s Multigrain Bread
Bread Machine Sweet Buttery Crescents
Braided Seed Bread (Kitchen Aid Stand Mixer)
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Can you make the same recipe with 1/2 whole wheat flour. (Using US flour?)I can never find whole wheat bread flour, though.
Erin if you are in the US it would have to be WW bread flour
Ok, thank you. Just making sure you can substitute. Some recipes they say you can’t sub wheat for white. Thanks again. Loved your meatballs, by the way. I made them this weekend. I think I made them too early and put them in the crockpot too long with the chili sauce and jelly. They got a little dry. Not bad, but I noticed it. But they were good and super easy. I will make them again.
Looking forward to trying this bread recipe using my own milled white wheat flour from Montana Wheat.
also I would only use 1 cup of the whole wheat flour and the rest white Erin
Thanks!
HI CAROL…I RECENTLY TRIED YOUR “WHITE BREAD RECIPE”….WOW!!! IT IS ABSOLUTELY THE VERY BEST BREAD RECIPE EVER!!! IT WAS DELICIOUS, AND THE TEXTURE WAS PERFECT.. AND JUST LIKE YOU SAID THE DOUGH IS FABULOUS TO WORK WITH…..I’VE TRIED MANY DIFFERENT BREAD RECIPES THAT I KINDA LIKED, BUT WAS NEVER FULLY SATISFIED WITH ANY OF THEM…YOUR RECIPE IS ULTIMATELY THE VERY BEST AND I WILL BE MAKING THIS OVER AND OVER AGAIN…..AS A MATTER OF FACT, I WILL BE HAVING DINNER GUESTS ON NEW YEARS DAY, AND I PLAN ON MAKING THEM FRESH HOME-MADE DINNER ROLLS FROM YOUR FABULOUS RECIPE…
THANKS AGAIN FOR YOUR GREAT BREAD RECIPE,CAROL,…HAVE A MERRY CHRISTMAS AND A WONDERFUL NEW YEAR…
LORETTA JASPER