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Ms. Barbara is someone who I’d love to be neighbors with. Spending the morning together baking breads and baked goods. Then while the breads were rising, sitting on the front porch, drinking lemonade and just chit chatting the day away.
For those of you that haven’t seen her breads, you must check them out on our Facebook page. They truly are inspirational!
Now Ms. Barbara made these 2 most GORGEOUS loaves of white bread a couple of weeks ago and posted pictures of them. They instantly reminded me of the breads my Mom made every Sunday. Now I fancy myself a pretty good bread baker but one thing that was hit or miss with me was plain old white loaves. Ms. Barbara being the sweetheart that she is, gave me her coveted recipe. Following her advice and not straying from the recipe at all…
Oh my heavens! After all was said and done, I pulled 2 of the most beautiful loaves of bread out of my oven. As I pulled them out I couldn’t help but think of my mother and smile. If she were here today she would have put her hand on my shoulder and give me the biggest smile.
While Ms. Barbara may think she only gave me a recipe, she gave me so much more. She gave me that smile from my mother and that bread baker’s pride. For that, thank you Barbara!
Okay so now let’s get to know her just a bit more:
Name: Barbara
Hometown: Minneapolis, MN
Recipe Name: White Bread
Age of the recipe: 40 years old. It’s from a Betty Crocker cookbook, circa 1698 (sometimes there are no improvements on the classics. This recipe is proof!)
What got you interested in creating in the kitchen: Hunger and a lack of money made baking a necessity
What inspires you: KAF, baking supplies, TKW and other bakers (Me??? Lil ol’ me? You are SUCH a doll!!!)
If you could meet one person from the vast culinary and baking world, living or dead, who would it be and why?: I would LOVE to spend the day with KAF bakerts and bake right alongside of them.
What is your best kitchen tip or secret: Respect the dough (AMEN!!! I couldn’t agree more!)
Interests: Baking, photography and my 3 devoted, loving and awesome dogs
What’s your fondest baking moments or something you’re most proud of making?: I think I am most proud of my bagels because I had to make so many errors before it was successful
So without further adieu, let me introduce you to 2 of the prettiest loaves of white bread. They are GINORMOUS but so light and airy!
Featured Member Recipe – Barbara T’s Wonderous White Bread
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 2 packages active dry yeast
- 3/4 cup warm water (105 to 115F)
- 2 2/3 cups warm water
- 1/4 cup sugar
- 1 tablespoon salt
- 3 tablespoons shortening
- 9 to 10 cups all-purpose flour*
- Soft butter or margarine
Instructions
- Dissolve yeast in 3/4 cup warm water.
- 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 I hour. (Dough is ready if impression remains.)
- Punch down dough; divide in half.
- Roll each half into rectangle, l8x9 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 I 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.
Notes
Note: Three loaf pans, 8 1/2×4 1/2×4 1/2 inches, can be used. Divide dough into 3 equal parts after punching it down.
Makes 2 loaves
*If using self rising flour, omit salt.
Is the bread light and fluffy I used a lot of recipes and they are a dense and heavy bread
I thought hers was amazing. Heavy/dense has a lot to do with kneading and proofing, not just the recipe itself.
Give it a try!
Best Kitchen Wishes!
Can bread flour be used instead of all-purpose? Also, if using Instant Yeast, do you use the same amount or less? Thank you!
★★★★★
Hi! For yeast, check out this post as I go into details. But yes, the same amount.
White sandwich bread should be soft. Bread flour will work but the bread will be chewier and not as light.
Best Kitchen Wishes!
This recipe makes beautiful loaves of white bread! Absolutely delightful… and easy!
★★★★★
Thank you so much Jen! It truly is an amazing recipe!
Best Kitchen Wishes!
can you use instant yeast
★★★★★
Hi Judith. If it’s Instant yeast, yes. You can skip the blooming the yeast part.
Best Kitchen Wishes!
does she have a page with other recipes on her bread…
Hi Cheryl,
No she does not. She’s always on our Facebook page so definitely look her up there.
beautiful bread…..do you share your bagel recipe? do you have your own website?
Cheryl,
I use the recipe from King Arthur flour. I do; however, experiment with toppings like onion, garlic, various seeds, etc. I do not have my own website but thank you for asking.
WOW TKW, those loaves are LOVELY!!!!!
I am honored for the “nod” and distinction as a “featured baker.”
You earned it Barbara! Thank you for sharing the recipe and being such an important member of the TKW family!