My favorite white bread recipe makes two loaves. I could divide it in half but it seems crazy to make just one loaf of bread but we don’t like it as well after it’s been in the fridge or if the dough has been frozen so I’m going to try making one loaf of white bread and one loaf of something else. This is the easiest bread recipe – it’s a little sweet, a little dense — we love it and it makes such good toast! I stir it all up by hand and don’t use a mixer or bread machine.
Basic White Bread
2 c. warm water (100 – 110º)
1-1/2 T. yeast (regular)
2/3 c. white granulated sugar
1/4 c. oil
1-1/2 tsp. salt
5 – 6 cups flour
Mix the yeast with the water. Stir in the sugar and let it sit til the yeast bubbles or foams (shouldn’t take more than a few minutes). Pour in oil and stir in about 5 cups of flour, along with the salt. Knead, adding additional flour as needed.
Place in greased bowl, cover and let rise for about an hour. Knead again for about 5 minutes. Divide in half. Placed in greased loaf pans. Let rise til about 1″ above sides of pans. Bake at 350º for 25 – 30 minutes or until the top is brown and sounds hollow when thumped.
Yesterday I made white bread and decided to make pull apart type bread.
The pull apart bread was made with some browned butter in which garlic was added and browned, chopped parsley, a little salt and a little parmesan cheese.
The dough was cut into various size chunks which were rolled into balls.
About every third ball was dipped into the butter/parsley mixture, every third ball was put in plain with nothing added, and every third ball was rolled in the parmesan cheese and they were dropped into a greased pan and let rise, then baked at 350º for about 25 minutes.
This was simple to make, turned out great. We ate this in place of rolls for our Christmas dinner.