best white bread recipe?

Question

I am looking for a reliable white bread recipe, I've tried a few from cookbooks and haven't had the best of luck, my bread machine broke and I haven't replaced it yet and I miss fresh bread...help?!

Answer 1

Amish White Bread

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

DIRECTIONS
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Answer 2

Simple White Bread:

1¾ hours 30 min prep
2 loaves

2 1/2 cups water, at a temperature between 105 and 115 F
2 (1/4 ounce) packages yeast
2 tablespoons sugar
2 teaspoons salt
2 tablespoons vegetable oil
6 1/2 cups flour

1. Mix the water, yeast, and sugar together in a small bowl.
2. Add the salt to 5 1/2 cups of the flour in a large bowl.
3. Set the other cup of flour aside. Mix the liquid and the dry together and then add the oil.
4. Mix until it comes away from the sides of the bowl, sprinkle some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
5. Keep adding more flour and keep kneading.
6. Push forward, fold over, push forward, fold over.
7. I do this one handed because I have to, but it works.
8. Put a little oil in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Cover, let stand for about one hour in a warm place. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle. Roll it up, tuck in the ends and place in a very well lubricated ( I use crisco) glass baking dish.
9. Repeat with the other half, and then cover with a cloth and let it rise again for about 45 minutes.
10. Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
11. The bread is done when an instant read thermometer reads 190 (f).