White Bread Recipe Without Milk

We were supposed to add milk powder to this dough but we literally realized when the dough was in the oven, too late. Even without milk it turned out amazing since it has butter on it. I don’t think there’s a bad bread recipe in this world to be honest, all breads are yummy even the supermarket ones.

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FOR THOSE OF YOU WHODONT HAVE ANY WARM PLACEIN YOUR HOUSE, it’s okay. You are gonna need a little longer time , you should make the dough and leave it in the fridge so the next day it has doubled in size. We do this in so many occasions and it literally turns out perfect.

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2. With the help of your stand mixer of choice knead the dough for about 20 minutes. If you don’t have one you can knead the dough for about 25 minutes. If you grab a little piece of dough pinching from the sides stretch it a little until you see a really thin layer without breaking.

3.After kneading, make sure tocoverwith a damping towel or food plastic wrap. Skin to skin, that means the plastic or towel should be touching the dough so it doesn’t dry, when using atoweli like towetit a little so the dough stays fresh, sometimes it sticks to the dough but that’s better than having to throw away the top layer of your dough. Allow resting for1h and 30 minutes, time may change depending on the temperature, I would say to just make sure the dough has doubled in size.

6. Follow the picture instructions on how to fold each. It’s really easy. FIRST i like to shape each one into a ball so it’s easier to get the shape i want for me. Roll the dough with a rolling pan. Fold both sides to the middle. Rolling pan again. Fold into that cute shape. Just look at the pictures it’s easier than me explaining it.

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7. You need one of these pans for bread, you can find them anywhere, go to amazon, your local pan store, your neighbor I don’t know. You don’t need one tho, if you can’t find it anywhere you can use whatever baking tin you have, the shape is probably not gonna be the same but its gonna be super delicious anyways. Using plastic wrap cover the dough and allow resting for 25 minutes in a super warm place.

8. The dough should be so much bigger in size, beat one egg and using a brush spread or paint the bread.

9. Go ahead and Bake at 200 C / 392 F for about 34 minutes. You should check the oven constantly and you can tell by the color if it’s baked or not. We don’t wanna burn the bread but we definitely don’t want raw bread dough. It may take a little longer in your oven, they all work different.It has a wonderfully light and fluffy interior and a chewy exterior. If you don’t want it to be chewy, bake it for a little shorter.

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This creates a chewy texture and heavier and denser bread. This can be great in recipes like bread bowls. However, it is less desirable in breads like challah bread, which you want to be light and fluffy.

Generally, if you want to use whole wheat flour in bread, it’s recommended to replace up to half of the all-purpose flour called for with whole wheat flour.

In most cases, the yeast is dormant until activated or “bloomed” by being rehydrated and woken up. Usually, this is done with warm liquid and a small amount of sugar.

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“Proofing” is the fermentation process where yeast eats the sugar and forms bubbles, indicating that it’s alive and ready to leaven the dough.

There are seven different types of yeast used for baking. However, only five are relevant to home bakers, and just about all my recipes only use instant yeast.

Wild yeast is found naturally in the air. This type of yeast is used for sourdough breads, and in order to use it, you need to make a sourdough starter.

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It is far less popular with home bakers because it’s highly perishable. However, it is still widely available for commercial use and is still used by home bakers in some countries.

If you want to use fresh yeast in this recipe, then for every 1 teaspoon of instant dry yeast, you’d need 17 grams (or 0.6 ounces) of fresh yeast.

It has a much longer lifespan than compressed yeast, lasting up to a year at room temperature and more than a decade if frozen.

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The main downside of using this is that a lot of the yeast is already dead, so you need more of it than other yeasts. This can cause an undesired yeast flavor.

If you want to use active dry yeast in this recipe, then for 1 teaspoon of instant dry yeast, you need 1 1/4 teaspoons of active dry yeast.

It is more perishable than active dry yeast, lasting only 2 to 4 months at room temperature, but lasts for years if kept in the freezer.

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This is my favorite type of yeast to use because it lasts longer than fresh yeast, and you need less of it than active dry yeast.

Rapid-rise yeast is often specifically marketed toward users of bread machines. It’s essentially instant yeast with a smaller grain. The smaller granules allow it to dissolve faster in the dough and therefore rise faster.

While most baking experts believe that the bread flavors aren’t as developed by using this yeast, others feel it makes little difference.

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The purpose of activating yeast is to make sure that the yeast cells are alive. This is a necessary step for most types of yeast.

To activate the yeast, mix the yeast with warm liquid (usually around 110°F or 43°C) and a small amount of sugar. The sugar provides a food source for the yeast. After a few minutes, the mixture should become frothy, indicating that the yeast is active and ready for use.

While instant yeast does not actually need to be bloomed, I do it anyway because it helps troubleshoot if any problems come up.

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By blooming the yeast first, you know it is active. So, if the dough has trouble rising, you know it’s not the yeast.

When I activate instant yeast, I usually mix all the liquid, sugar, and yeast together in the bowl. Once it froths up, I add the rest of the liquid ingredients followed by the rest of the dry ingredents.

If you put it in the fridge for instance, it could take 8 hours or so. If you leave it on the counter in a comfortably warm room, it’s usually 45 minutes to 1 hour.

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This trick works for me every time. On occasion, I may need to remove the dough and preheat the oven another time or two, but usually just once does the trick.

“Punching” is a bit of a strong word. Yeast is a delicate living thing, so you actually need to treat it with care.

What you’re really doing is lightly pressing down the dough through the center with your fist. This removes gases that have formed during the first rise.

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By doing this, you are also bringing the yeast, sugar, and moisture back together, which is important for the second rise as the yeast feeds on the sugar.

After you “punch” down the dough, you should pull the edges of the dough to the center. Then, take the dough out of the bowl and place it on a lightly floured board. Next, scrape out the remaining dough from the bowl using a rubber spatula.

Lastly, shape your dough into a ball, and if desired, you can knead the dough two or three times to release additional air bubbles.

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I like kneading my dough a few times by hand after the mixer has done most of the work. This creates an extra smooth crust.

The second rise allows the yeast to feed longer on the sugar. This allows the bread to become larger, have a better crumb, and develop a better flavor.

Also, if you were to let it rise only once, punch it down, shape it, and stick it in the oven, your bread would rise somewhat, but not enough for it to become fluffy.

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If you let your dough rise too much, it will seem big and beautiful at first, and then it will fall and become dense after it’s removed from the oven.

If you’ve found that you left the dough to rise to much larger than double its original size, punch it down, reshape it, and then let it rise to its proper size.

The best way to measure dry ingredients is with a scale. However, this is not commonly done in the United States, where dry measuring cups are used instead.

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To measure most dry ingredients, first