Round White Bread Recipe

Round White Bread Recipe Dissolve the yeast in the water. stir sugar, salt, and half of the flour into the yeast mixture. knead, adding more flour until the dough won’t take anymore. place the dough in a greased bowl and let rise in a warm place 1 hour. after it has risen, punch it down. then separate the dough into two hunks. shape each hunk of dough into a round. Allow to stand for 10 minutes until foamy. in the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. with the mixer running, add the water and allow to knead in. add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth.

Round White Bread Recipe Shape the dough into a round loaf and place it in a greased 1 1 2 quart round casserole dish. the spruce cara cormack. cover and let rise in a warm, draft free place for 45 minutes or until doubled in size. the spruce cara cormack. preheat oven to 375 f. with a sharp knife or razor, slash the top of the bread. Place the dough in a lightly greased bowl and turn it over so it is completely coated. cover with plastic wrap and set in a draft free place to rise until doubled in size, about 45 minutes to 1 hour. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets. Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. it'll bubble and steam; close the oven door quickly. bake the bread for 25 to 35 minutes, until it's a deep, golden brown. In a very large (6 quart) bowl, combine the flour, salt, and yeast. mix to combine. add 3 cups of lukewarm water (no need to be exact but lukewarm is about 100°f). stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. the dough should be sticky and conform to the shape of the bowl.