I need White Bread/Dough recipe that it can stay SOFT for a week. (like those from supermarket)?

Answer 1

Add oil and eggs to your recipe.

I don't really have a recipe. for 2 small loaves, I start with 2 eggs, 1/3 cup oil, 1 1/2 cups of water, 1/3 cup liquid sweetener (e.g. honey), and a tablespoon of yeast. Flour is added until it is the right consistancy.

After baking and thorough cooling, I store it in plastic boxes with air holes made for storing bread. It keeps fine for me for 10 days or so.

Answer 2

Unfortunately, you're going to have a hard time recreating this effect in your own breads, because supermarkets and bakeries add preservatives to their breads. However, if there's a way to do it, then I am willing to bet that Alton Brown's bread recipe will do what you need. His recipes are, by far, the best in my book.

1 pound bread flour, plus extra for shaping
1 teaspoon instant rapid rise yeast
2 teaspoons honey
10 ounces bottled or filtered water
2 teaspoons kosher salt
2 quarts hot water
Vegetable oil, for greasing the rising container
2 tablespoons cornmeal
1/3 cup water
1 tablespoon cornstarch

Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.

While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.

Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.

Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.

Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.

Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.

Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.

Answer 3

Basic White Bread

INGREDIENTS:
6 cups flour, more or less, divided
1 tablespoon sugar
2 1/2 teaspoons salt
1 envelope active dry yeast
2 cups very warm water, about 120°
2 tablespoons softened butter


PREPARATION:
In a large mixing bowl combine 2 cups flour, sugar, salt, and yeast. Beating at low speed, add the water and butter. Continue beating at high speed for 3 minutes. Add 1/2 cup flour and beat 4 minutes longer.

Place dough in a large buttered bowl, turning to butter top. Cover with a clean towel and let rise for about 1 hour in a warm place, free of drafts. Punch dough down; knead until smooth. Cut dough in half, cover with the mixing bowl, and let stand for 15 minutes longer. Roll each half into a 12x9-inch rectangle. Starting with the narrow edge, roll up, turning ends under to make loaves to fit pans. Place rolls seam side down in greased loaf pans, 9x5x3-inches. Cover pans with clean towel and let rise in warm place until double, about 45 minutes. Bake loaves at 400° for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers. Remove from pans to racks; brush with butter for a soft, more flavorful crust, if desired.
Makes 2 loaves of white bread.
and stays fresh for couple of weeks

Answer 4

Bread from supermarkets that last a week have BHA or BHT (preservatives) in them. I don't think Bunny bread would ever mold!!! That is not an ingredient you can readily buy for home use, so your sorta SOL.

Answer 5

Freezer bread dough yu can take out only what yu need. You don't need to keep a week.

Answer 6

They use a batter recipe for store bread. If you don't have a recipe for batter bread do a search on yahoo or google it.
Basic recipes won't work.

Answer 7

WHY??????IT HAS SO MUCH STUFF IN IT U COULD LEAVE IT ON A SHELF FOR 50 YEARS AND IT WILL STILL BE THERE-----BESIDES WT. BREAD MAKES U FART AND STAYS IN YR BOWLES FOR TWO WEEKS-----YUCK----IT HAS NO VALUE ITS LIKE ROBBING A GUY AND LEAVING HIM STANDING THERE-- WITH ONLY HIS TIE ON