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Quick White Bread Recipe
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||3⁄4 Cup (12 tbs) (At 105 To 115 F)|
|Warm water||2 2⁄3 Cup (42.67 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||10 Cup (160 tbs)|
|Soft butter/Margarine||4 Tablespoon|
Serving size: Complete recipe
Calories 5614 Calories from Fat 933
% Daily Value*
Total Fat 107 g163.9%
Saturated Fat 44.1 g220.4%
Trans Fat 5.9 g
Cholesterol 129 mg43%
Sodium 5895.2 mg245.6%
Total Carbohydrates 1009 g336.4%
Dietary Fiber 36.7 g146.9%
Sugars 53.4 g
Protein 135 g270.1%
Vitamin A 30% Vitamin C 0.07%
Calcium 24% Iron 335.8%
*Based on a 2000 Calorie diet
Stir in 2 2/3 cups warm water, the sugar, salt, shortening and 5 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; divide in half.
Roll each half into rectangle, 18x9 inches.
Roll up, beginning at short side.
With side of hand, press each end to seal.
Fold ends under loaf.
Place seam side down in greased loaf pan, 9x5x3 inches.
Brush loaves lightly with butter.
Let rise until double, about 1 hour.
Heat oven to 425°.
Place loaves on low rack so that tops of pans are in center of oven.
Pans should not touch each other or sides of oven.
Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
Remove from pans.
Brush loaves with soft butter; cool on wire rack.