Created by: Kittencal
Recipe #6848 | Created on October 24, 2012
Kittencal's White Bread (No Eggs)
"Follow the instructions 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 can bake this in a 8 x 4-inch loaf pan but beware you will have a very high bread! "
- 1/2 cup milk
- 2 tablespoons sugar
- 1 3/4 teaspoons salt
- 4 cups white flour, or as needed (US residents I recommend using bread flour since Canadian flour has more gluten Canadian residents can use all purpose flour)
- 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
What You Will Need
No special items needed.
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 and allow to proof until foamy (about 8-10 minutes, if the yeast does not get foamy, discard and start again).
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 12 minutes, IMPORTANT! stop kneading about halfway through and allow the dough to sit for 8-10 minutes, then continue the kneading process).
Remove the dough to a very lightly floured surface, cover with a clean tea towel and let rest for about 5 minutes. 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.
- Serving Size: 1 (80.8 g)
- Calories 217.4
- Total Fat - 5.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 1.1 mg
- Sodium - 322.4 mg
- Total Carbohydrate - 38.1 g
- Dietary Fiber - 1.7 g
- Sugars - 0.2 g
- Protein - 3.7 g
- Calcium - 9.9 mg
- Iron - 0.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg