White Bread Recipe

check out here www.hillbillyhousewife.com/beginnersbread.htm

and here www.hillbillyhousewife.com/familybread.htm

i use these all the time

In answer to "how many loaves will this make". Typically 12 to 13 cups of flour will make 4 loaves of bread. At least that has been my experience.

Thanks HALLOWEENFREAK that is a great site, i'll give it a go.

this recipe was given to me by an old family friend that used to cook for the school. this is the simplest recipe for bread i know of and it is cheap and makes a lot of bread (3 loaves or tons of hot rolls)

This is from Bernard Clayton's Bread Book
Two Medium or three small loaves

Ingredients:
5 to 6 cups bread or all purpose flour, approximately
3 T sugar
2 t. salt
1 pkg dry yeast
1/4 cup nonfat dry milk
2 cups hot water (120*-130*)

Baking pans: 2 med. 8"x4" or 3 small 7"x3" loaf pans, greased.

In a large mixing bowl measure 2 C. flour,sugar,salt,yeast and dry milk. Pour hot water into the dry ingredients and beat by hand or with mixer to blend thoroughly. Add the shortening, continue beating.Add 1 c. flour and with a wooden spoon beat 100 vigorous strokes or with mixer 3 min. at medium speed.
If by hand continue adding flour,1/4 c. at a time and stirring with a wooden spoon until it becomes a shaggy mass. Work more flour into dough with your hands if sticky.
Kneading: If by hand turn dough out onto a floured work surface and begin to knead with a strong push pull motion. Occasionally bring the dough down hard against the work surface with a sharp whack! Do this several times during the process. If the dough becomes sticky add light sprinkles of flour.
First rising: Place the dough in a lightly greased bowl, cover tightly with plastic wrap( all I do is place a dish towel over the bowl or use my tupperware fix and mix and put the cover on tightly).Leave at room temp.

You can take a lot of short cuts with this recipe as you learn more about the bread. I leave my oven on 400* all thru the baking and it takes about 15-20 minutes to complete baking. This looks complicated but, it really is a simple recipe.

If you want more recipes just e-mail me and I will scan them for you.

I only have one question. Why on earth does anyone want to eat white bread anymore? Now that we know the essentail, nutritional value of multi- and whole-grains?

Try the whole-grain variety for ... 3 weeks? And tell me it doesn't taste better?

Cheers,
Rose Anne

Hi Rose Ann, I do agree with you about the nutritional values of multi-grains & other nuts etc and I don't mind eating them although if you have digestive problems or false teeth it makes it difficault to eat and enjoy the breads, but after i have mastered making white bread I would LOVE to make other varieties so if you could suggest some recipes for me to try I would appriciate them! Are there any SOFT GRAINS that won't cause a problem?

I have another question, after baking what is the best way to store the bread so it doesn't go hard, as mine turned out great until i put them in the freezer or fridge as a bulk and when I thawed it, it was nolonger soft in tecture and not nice to eat?