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Overnight White Bread
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4
Reviews
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By:
Michelle Rojas
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Overnight White Bread Recipe uses yeast, honey, milk, salt, butter, flour and salad oil to create a relatively easy yet very tasty white bread which has great texture and white bread flavors.
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INGREDIENTS
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2 packages active dry yeast
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1/2 cup warm (100° to 115° F)
water
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2 tablespoons honey
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1 2/3 cups warm (105° to 115°F)
milk
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1/2 teaspoons salt
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2 tablespoons butter or
margarine
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5 1/2 to 6 cups flour
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Salad oil
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1 teaspoon butter or margarine,
softened (optional)
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DIRECTIONS
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1:
Sprinkle yeast over warm water in large bowl of electric mixer. Add 1 teaspoon of the honey. Let stand until soft (about 5 minutes). Stir in milk, remaining honey,
salt, and the 2 tablespoons butter. Add 3 cups of the flour. Blend, then beat at medium speed until smooth and elastic (about 5
minutes). Stir in about 2 cups more flour to make a soft dough.
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2:
Turn dough out onto a board or pastry cloth dusted with some of the remaining 1/2 to 1 cup flour. Knead until dough is smooth and
satiny and small bubbles form just under surface (10 to 15 minutes), adding just enough flour to prevent dough from being sticky. Cover ball of kneaded dough with
plastic wrap and a kitchen towel; let rest for 30 minutes.
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3:
Punch dough down and divide into two equal portions. Shape each into a loaf. Place
shaped loaves in greased 4 1/2 by 8 1/2 inch
loaf pans. Brush lightly with oil. Cover with plastic wrap and refrigerate for at least 3 hours (up to 24 hours). During this time, dough should nearly double in bulk.
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4:
Remove from refrigerator and let stand at room temperature for 1 hour. Preheat oven to 375° F. Bake until loaves are well browned and
sound hollow when tapped (35 to 40 minutes). Remove loaves from pans and cool on wire racks. If you wish, rub 1/2 teaspoon of the soft butter over top crust of each loaf
while warm.
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