White Bread
On July 23, 2012 by Meghalee Das
This is a simple recipe for making plain white bread. I have used all-purpose flour instead of bread flour, and no eggs. The texture of this bread is very soft and it is best eaten warm and fresh. I have also added whole wheat flour along with all purpose flour but you can use only plain flour if you like white bread.
Ingredients:
Warm water: 3/4th cup
Active dry yeast: 1 .25 oz packet
Salt: 2 tsp
Sugar: 1 tbsp
Vegetable shortening: 1 tbsp
Milk: 1/2 cup
All-purpose flour/Maida: 2 cups
Whole wheat flour/aata: 1 cup
Method:
1) Mix yeast, sugar and warm water and let it stand for 10 minutes till it becomes frothy.
2) Mix salt with 2 cups all-purpose flour and add shortening, milk and the yeast mixture. Mix well and make a dough.
3) The dough will be sticky, so keep adding the remaining 1 cup whole wheat flour and knead it till it is pliable, soft and no longer too sticky.
4) Place it in a greased bowl, turn it around so that the grease coats the whole dough and cover it with a damp towel or plastic wrap. Keep aside for 1 hour or till it doubles in size.
5) Once the dough has sufficiently rise, punch it and knead it again with some flour till it is smooth. Shape the dough by tucking the ends under the loaf, like an envelope, and place it in a greased loaf pan.
6) Again cover it with a cloth or plastic wrap for 30-45 minutes till it doubles in size.
7) Meanwhile, preheat the oven to 350 degrees F. Bake the bread for 45 minutes and tap it on the bottom. If it sounds hollow, you can remove it from the pan and leave it on a wired rack. Smear some butter on it immediately so that the crust stays soft. Slice it after a few minutes.
