How to Make a Perfect Rich White Bread - Technique

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How to Make a Perfect Rich White Bread / CM

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PERFECT RICH WHITE BREAD

4 1/4 cups bread flour
1 tablespoon vital wheat gluten (optional)
4 tablespoons unsalted butter, softened
3 tablespoons lard
1/2 cup milk, scalded
1 cup water
2 teaspoons active dry yeast
1 1/4 teaspoons salt
1 egg yolk
3 1/2 tablespoons sugar or honey

This is a good sized loaf for the larger bread machines, but can also be made conventionally.

Cooks Note: If you want your bread to rise higher and be lighter, scald the milk. Yes, it does make a difference. There is a protein in milk (it also exists in non-fat dry milk solids) which has been proven to retard yeast development. Scalding and skimming the milk removes some of this protein, making for a lighter bread product. That having been said, you may opt to skip the scalding process if you're in a hurry, and you will still have a flavorful loaf of bread, albeit a somewhat heavier one than if you had taken the extra step.

In a small saucepan, bring milk nearly to a boil, (little bubbles will begin to form around the edges of pan). Remove immediately from heat and allow to sit without stirring or moving for about 20 minutes. A film will form on the surface of the milk. Skim this protein layer off carefully with an upside-down spoon, removing as much as possible.

Add butter, lard, salt, and allow to cool to lukewarm before adding to remaining ingredients in bread machine.

This makes a 2 lb. loaf for bread machines like the Zojirushi.

This is a rich, tasty white bread with a nice crust that keeps well and can be frozen.

Bake at medium crust setting.

To bake in a standard oven, bake in a preheated 350°F oven for about 50 minutes in a 9X5-inch or 10x5-inch bread loaf pan (greased and floured).

Submitted by: CM

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recipe reviews
Perfect Rich White Bread

· Nov 23 · #13451

candy says:

Thank you so much had a hard time finding plain recipe for bread machine.

· Feb 8 · #180371

Anton (Texas) replies:

Yes I can't find for 1 single loaf with milk only no water.

· Dec 20 · #19251

Doug Bishop says:

This is the best bread! I've now made it several times. It has a GREAT RISE! We have made it in reg. loaf pans, round pans and even as 4-5 oz. 'mini-loaves' in a large-muffin Pan. The Ultimate was to substitute whole-wheat flour for a third of the flour called for. (Using honey in lieu of brown sugar), we got the best whole-wheat bread we've ever tasted!!!

· Jun 12 · #37176

Jeff Jimerfield (California) says:

Without even trying yet, thank you. I just purchased a bread machine and the tips provided in your recipe have already given me a clue on how to bake a better bread.

· Jul 3 · #39060

Niamh (Ireland) says:

Is this one possible by hand? (don't have a bread machine)

· Jul 3 · #39080

Cooks.com replies:

Hi Niamh,

You can make any bread machine recipe by hand.

Happy Baking!

-- CM

· Apr 27 · #67540

Diana (Connecticut) replies:

how long do you put this in the oven for if your making it by hand.

· Apr 27 · #67544

Cooks.com replies:

Hi Diana,

Bake it until the loaf sounds hollow when tapped on the bottom, or about 45-50 minutes at 350°F (depends on your oven and the pan used).

-- CM

· Mar 28 · #97522

Nana (Pennsylvania) says:

I've used many bread recipes, and this is the most wonderful bread recipe I've ever used. It virtually "blooms" in the bread machine or the oven! It's just wonderful. I'm a great grandmother, and I can assure you I've tried many recipes in my lifetime, and this rates as #1 in my opinion. Soooo good!

· Mar 20 · #123168

Mona (North Carolina) says:

Do you have to use bread flour?

· Mar 31 · #139248

Shirley (Louisiana) says:

Just like my grandmothers home-made bread.. 5 Stars

· Jun 17 · #141131

Mari (Saskatchewan) says:

I just made this and I have to say that it simply is the best white bread recipe I have tried so far. I recommend taking the time to scald the milk since that just made the bread ever so fluffy. I thought it was going to burst through the bread machine and I have one of the bigger Zojirushi ones. Next time I'll try baking this in a regular loaf pan in the oven and dividing the dough in two so I have two loaves.

· Mar 12 · #153573

Marji (Washington) says:

This is hands down the best recipe for white bread. My family loves it! I have always made this in my machine and it literally pops the top off my bread machine! Tonight I'm using it to make cinnamon raisin bread for my mother and I'll be using the oven. Thank you so much for sharing this recipe.

· Sep 14 · #158547

Connie (Iowa) says:

Delicious bread but too much for my 2 lb. bread machine, an older Kenmore. I will cut it down by a third and make it again.

· Nov 26 · #174463

Meech (Utah) says:

Didn't have bread flour so I changed the recipe a bit and it turned out to be the lightest texture bread I have ever made. I grew up scalding milk for bread and this is the best recipe I've worked with. I baked it conventionally at 350°F for 45 min. I put butter on top at the end of baking. The crust was thin and perfect. It made 2 normal loaves.

For those wanting to make by hand, make dough as normal. Knead for 8 minutes, cover and rest for 1 to 1 1/2 hours. Punch down, split and place in 2 pans, let rise 1 to 1 1/2 hours. I placed a pan with water in oven while baking... I actually like it better hand made than from a bread machine! Thanks "CM" for the recipe, it's one of the best I've used!!

· May 21 · #190039

Orpha (California) says:

I started this recipe a bit late last night, we as a family observe the Sabbath, so this recipe wasn't planned until the last minute. I did what the gentleman did, I used 2-1/2 cups whole wheat flour, and All-purpose flour, I also added 1-Tbsp. of vital wheat gluten and 1/2 cup of honey.

The loaves were beautiful, they baked high and the crust was also beautiful to see. This morning I sliced myself a slice with butter. This bread is the best I have ever baked. I am not new to baking, I have been baking for over 50 years. This bread is soft and tender, yet it has substance. Baking is my my second love, first place being God.

Thank you for sharing this wonderful recipe.

Orpha Solis

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