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Kittencal's White Bread (No Eggs)

"Follow the instructions closely and you will have the best loaf of bread!… You can bake this in a 8 x 4-inch loaf pan but beware you will have a very high bread!"

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1/2 cup milk
  • 2 tablespoons granulated sugar
  • 1 3/4 teaspoons salt
  • 4 cups white bread flour (or as needed (US residents I recommend using all bread flour, since Canadian flour has more gluten Canadian residents can use half all purpose flour and bread flour)
  • 3 tablespoons shortening, room temperature (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 granulated sugar
  • 1 tablespoon dry active yeast
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

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).

Step 2

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.

Step 3

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).

Step 4

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).

Step 5

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).

Step 6

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

Step 7

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.

Step 8

Bake in a preheated 375 degree F oven for about 25 minutes, or until golden brown.

  Nutritional Facts
 
 
  • Serving Size: 1 (70.8 g)
  • Calories 158.6
  • Total Fat - 4.1 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 1 mg
  • Sodium - 301.9 mg
  • Total Carbohydrate - 27.5 g
  • Dietary Fiber - 3.9 g
  • Sugars - 2.6 g
  • Protein - 5.2 g
  • Calcium - 22.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg
  Reviews
 
 
0 reviews