Plain White Bread (Powdered Milk)

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Servings: 2 Difficulty: Advanced
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Soft, tender homemade white bread enriched with powdered milk for a superior crumb and flavor.
Plain White Bread (Powdered Milk recipe image
Plain White Bread (Powdered Milk recipe image
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Plain White Bread (Powdered Milk)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 1647.7

Description

This classic plain white bread recipe uses powdered milk to create an incredibly soft and tender crumb that stays fresh longer than standard yeast breads. The addition of shortening and sugar yields a slightly sweet, rich flavor profile that pairs perfectly with soups, sandwiches, or simply with a slab of butter. It is an international-style staple that brings a comforting, homemade quality to your table. Ideal for weeknight dinners or weekend baking projects, this dough is forgiving and easy to handle. The result is a golden-brown loaf with a delicate texture that melts in your mouth, making it a reliable favorite for any home baker looking to elevate their daily bread.

Ingredients

Directions

  1. Combine lukewarm water and 1 tablespoon of granulated sugar in a large mixing bowl.
  2. Sprinkle the dry yeast over the water mixture and let it stand for 10 minutes until foamy.
  3. Add the powdered milk, remaining 2 tablespoons of sugar, salt, melted shortening, and 3 cups of bread flour to the yeast mixture.
  4. Beat the mixture until it is smooth and well combined.
  5. Gradually add enough of the remaining 3 cups of flour to form a soft, manageable dough.
  6. Turn the dough out onto a floured surface and let it rest for 5 minutes.
  7. Knead the dough until smooth and elastic, using only enough additional flour to prevent sticking to the board.
  8. Place the dough into a greased bowl, turning once to coat the top with grease.
  9. Let the dough rise in a warm, draft-free place until doubled in size, about 1 hour.
  10. Turn the risen dough out onto a lightly floured board to deflate.
  11. Divide the dough into two portions, roll each into a rectangle, and then roll up tightly to form loaves.
  12. Place the loaves into greased loaf pans, tucking the ends underneath to create a neat shape.
  13. Let the loaves rise again in a warm place for 45 minutes until doubled in size.
  14. Bake at 400&# 194;°F (200ðC) for 40 to 50 minutes until the tops are golden brown.
  15. Remove from pans and cool completely on a wire rack before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1647.7kcal
% Daily Value *
Total Fat 20.4g32%
Saturated Fat 5.9g30%
Cholesterol 0.6mg1%
Sodium 10034.1mg419%
Total Carbohydrate 318.6g107%
Dietary Fiber 11.6g47%
Sugars 13.7g
Protein 52.8g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe card was faded, so these instructions represent the best reconstruction of the method.

Ensure water is lukewarm (105ðFâÂÂ115ðF) to activate the yeast without killing it.

If your kitchen is cool, you can use the "warm oven trick": turn the oven on for a few seconds to warm the air, then turn it off before placing the dough inside to rise.

Store cooled bread in a plastic bag or airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: bread, white bread, yeast, powdered milk, homemade, baking, loaf, dough, rising, soft, tender, shortening, flour, classic, pantry, comfort food, artisan, simple, easy, from scratch
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