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The Spruce / Julia Hartbeck
Nutrition Facts (per serving) | |
---|---|
126 | Calories |
2g | Fat |
24g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 40 | |
Amount per serving | |
Calories | 126 |
% Daily Value* | |
Total Fat 2g | 2% |
Saturated Fat 0g | 2% |
Cholesterol 1mg | 0% |
Sodium 160mg | 7% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 1g | 3% |
Total Sugars 1g | |
Protein 4g | |
Vitamin C 0mg | 0% |
Calcium 5mg | 0% |
Iron 0mg | 2% |
Potassium 35mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This white bread recipe is perfect for large families and batch baking. The recipe makes four loaves of white bread that can be bagged and frozen for later use or the loaves can be prepared for large holiday dinner gatherings.
Ingredients
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1 1/2 tablespoons active dry yeast
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2 2/3 cups plus 3/4 cup warm water (95 F to 110 F), divided
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1/4 cup sugar
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1 tablespoon salt
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3 tablespoons shortening
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9 to 10 cups bread flour, as needed
Steps to Make It
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Gather the ingredients.
The Spruce / Julia Hartbeck -
In a large bowl, dissolve the yeast with the 3/4 cup warm water.
The Spruce / Julia Hartbeck -
Add the remaining amount of 2 2/3 cups of warm water, sugar, and salt. Stir until dissolved.
The Spruce / Julia Hartbeck -
Add shortening and 4 cups of flour. Mix well. Slowly add the remaining amount of flour until dough is formed. You may or may not use the full amount of flour.
The Spruce / Julia Hartbeck -
Turn dough out onto a floured board. Knead the dough for about 10 minutes, adding more flour by the tablespoon, if necessary.
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Grease a large bowl. Put the bread dough into the bowl, then turn the dough over so that the top of the dough is greased.
The Spruce / Julia Hartbeck -
Cover the bowl with a clean kitchen towel and let the dough rise at room temperature until double in size or about 1 hour.
The Spruce / Julia Hartbeck -
Punch down dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes.
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Divide the dough into 4 equal parts. Form each quarter into a loaf by rolling the dough into a rectangle. Roll the dough up like a jelly roll. Pinch seam closed. Pinch and tuck edges under the loaf.
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Preheat oven to 375 F. Grease 4 loaf pans or 2 baking sheets.
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Spread a light layer of yellow cornmeal on the loaf pans or baking sheets, if desired.
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Set loaves in 9 x 5-inch pans or 2 loaves on each baking sheet, cover with a clean kitchen towel and allow to rise until double in size or for about a half-hour.
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Bake breads for about 45 minutes or until golden brown.
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Remove breads from oven and turn out loaves onto the rack. Allow loaves to cool completely before freezing.
The Spruce / Julia Hartbeck
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