Lucynda's 5-Star White Bread (Stand Mixer)
Recipe will make 2 large loaves of yummy white bread. It is appropriate for a regular sized kitchen aide mixer. This recipe has been tweaked for a little over three years and I now feel it is perfect. Very nice texture, very nice crust, does not smell yeasty after a couple of days, is light and fluffy and does not get heavy after a couple of days, freezes very well - comes out of the deep freeze almost as good as it went in
Recipe will make 2 large loaves of yummy white bread. It is appropriate for a regular sized kitchen aide mixer. This recipe has been tweaked for a little over three years and I now feel it is perfect. Very nice texture, very nice crust, does not smell yeasty after a couple of days, is light and fluffy and does not get heavy after a couple of days, freezes very well - comes out of the deep freeze almost as good as it went in
- Carbohydrate 21.9022704769744 g
- Cholesterol 105.75 mg
- Fat 29.1960982562035 g
- Fiber 5.66345399571151 g
- Protein 12.3608827636002 g
- Saturated Fat 2.82361687362849 g
- Serving Size 1 1 Serving (443g)
- Sodium 60.5015571310192 mg
- Sugar 16.2388164812629 g
- Trans Fat 1.06406949617164 g
- Calories 380 calories
Step-by-step
- Hot water should be hot to touch but be tolerable to the tough. Too hot will kill the yeast. Pour hot water directly into mixing bowl. Sprinkle yeast and sugars onto hot water. Stir until moistened and a little frothy. Add salt and oil.
- Add 3 cups of the flour and with DOUGH HOOK allow to begin to mix. When flour has begun to mix in - add egg and continue mixing. Allow to mix thoroughly. Begin to add remaining flour about a 1/2 cup to 1/4 cup at a time mixing thoroughly after each. Stop adding flour when the dough forms a ball and "cleans" the mixing bowl. It should be slightly sticky and a small amount may still stick to the bottom of the bowl. At this point, allow to mix for 5 - 10 minutes.
- Pour a tsp. of vegetable oil in the bottom of a large bowl. Remove dough from mixer and place in bowl. Use dough to oil the bottom and sides of bowl and flip over. Place plastic wrap over bowl and place in a warm spot (near the pre-heated oven).
- Let rise to double in size. Punch down and flip over. At this point you can form your loaves and place in pans or allow to rise again if you'd like.
- Grease loaf pans.
- When you are ready, divide dough and form halves into loaves in your preferred method. Place in loaf pan and allow to rise in warm spot until double in size.
- Bake until nicely browned.
- Remove from over and butter tops. Turn out of pans right away onto a wire rack or lay loaves on sides on counter remembering to flip to the other side in about ten minutes.
Swapping standard all-purpose flour for high-protein bread flour increases gluten development, yielding a structurally superior loaf that slices cleanly without crumbling. Commercial bakeries rely on high protein percentages to support the rise of large batches. When adapting formulas for home kitchens, understanding yeast activity and machine capacity remains critical for success.
- Monitor water temperature carefully; instant yeast activates rapidly between 105 and 110 degrees Fahrenheit, whereas liquid exceeding 120 degrees will kill the culture entirely.
- Scale ingredients by weight rather than volume when multiplying the recipe to maintain the exact hydration ratio needed for a standard 5-quart stand mixer.
- Allow the dough to knead until it clears the sides of the bowl, typically requiring 5 to 10 minutes of friction against the hook.
- Let the shaped loaves undergo a final proof until they double in volume, which usually takes roughly 45 to 60 minutes in a draft-free environment.
- Cool baked loaves on a wire rack to prevent steam condensation from softening the bottom crust.
Freezing baked loaves immediately after they cool preserves moisture for months. Thaw slices at room temperature or toast them directly from the freezer.
