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Homemade White (or Wheat) Bread

Homemade White (or Wheat) Bread

(As found in my wonderfully fabulous cookbook – Cooking Light. A perfect pairing of healthy and deliciousness.)

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon sugar
1 2/3 cups warm fat-free milk (100° to 110°)
2 tablespoons butter or stick margarine, melted
4 3/4 cups all-purpose flour, divided (substitute wheat flour here if desired)
1 1/2 teaspoons salt
Cooking spray

Preparation

Dissolve yeast and sugar in warm milk in a large bowl; let stand 5 minutes. Stir in butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350°.

Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on the bottom and sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.

2010: 09/24
CATEGORY: Food
Healthy Living
TAGS: bread
Healthy
homemade
recipes
2 comments

Cinnamon-Raisin Bread Recipe

Cinnamon-Raisin Bread

(As adapted from myrecipes.com)

Ingredients

3/4 cup raisins
3/4 cup fat-free milk
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
4 1/4 cups all-purpose flour, divided (about 19 ounces)
1 teaspoon salt
1 1/4 teaspoons ground cinnamon, divided
2 eggs
2 tablespoons butter, melted, cooled, and divided
Cooking spray (I use olive oil)
1/4 cup granulated sugar

Preparation

Dissolve yeast and brown sugar in warm milk (100-110 degrees); let stand for 5 minutes

Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, salt, and 1/4 teaspoon cinnamon.

Add eggs and 1 tablespoon butter to milk mixture; stir well with a whisk until combined. Add to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Lightly coat dough with cooking spray; cover and let stand 10 minutes. Knead in raisins.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Roll dough into a 14 x 7-inch rectangle on a lightly floured surface; lightly coat surface of dough with cooking spray. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle sugar mixture evenly over dough; sprinkle water over dough. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, into 9×5-inch loaf pan coated with cooking spray. Cover and let rise 40 minutes or until doubled in size.

Preheat oven to 350°.

Uncover loaf.

Bake at 350° for 50 minutes or until loaf is browned and sounds hollow when tapped. Remove from pan; cool on wire rack.