A member of the bread family, which uses bleached flour in it's production, which gives it it's characteristic and namesake hue. Unfortunatly, many people believe bleaching flour a bad thing, and prefer other, more natural breads to it.

'White Bread' is also a slang term for white people. It is sometimes uttered by the homies, yo. Although some people may find this term derogatory and offensive, it really isn't that bad, by far. Said people should lighten up.

White bread (the bread, not the term) also has a brownish crust on it, wihch will persist and annoy toddlers until mommy cuts it off. ^_^

Beginner's White Bread
(makes 2 loaves)

Ingredients:
6 to 6 1/2 cups bread flour
3 Tbs sugar
2 packages quick-rise yeast
2 tsp salt
1 1/2 cups water
1/2 cup milk
2 Tbs butter

Preparation:
In large bowl, combine 4 cups flour, sugar, yeast and salt. Heat water, milk and butter until very warm (125°F to 130°F); stir into dry ingredients. Stir in enough remaining flour to make smooth dough. Knead on floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

On a lightly floured surface, divide dough in half; roll each out into a 12" x 7" rectangle. Roll them up from the short end; pinch the seams and the ends to seal the roll. Place them seam side down in two greased 8 1/2 x 4 1/2-inch loaf pans. Cover; let rise in a warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake in a preheated 400°F oven for 30 minutes or until done. Remove from pans and cool on wire rack.

To make this a whole-wheat bread, replace 2 cups of bread flour with 2 cups of whole wheat flour. You may need less bread flour.

SOURCE: Fleischmann's Yeast (I changed "all-purpose flour" to "bread flour", and made a few other changes in wording.)

This makes one nice, small, fast loaf and is the reason why I don't buy bread anymore. Bread's a big thing in my family. My mother's aunt's family invented Wonder Bread and then sold the rights to it. Although that has nothing to do with good bread.

List of stuff:
3 to 3.5 c flour
1 pkg active dry yeast
1 tbs sugar
.5 tsp salt
1.25 c. milk
1 tbs. butter

Make Bread Combine flour, yeast, sugar and salt in a large bowl, mix until blended. Heat milk and butter to 130 degrees in a small saucepan - it's ok if the butter doesn't melt all the way. Pour milk into flour mixture and beat until dough is stretchy - about 5 minutes. Turn dough onto a floured board and dust lighty with more flour. Knead dough until smooth and satiny, adding just enough flour to prevent sticking. Shape dough into a ball, cover tightly in plastic wrap and let rest for 10 minutes. Unwrap dough and pat into a 7x10 rectangle. Beginning with the short side, roll up and pinch seam to seal. Place loaf seam side down in a greased loaf pan. Cover and let rise until doubled, about 45 minutes. Bake uncovered in 400 degree oven until well browned, about 25 minutes. turn out onto a rack and let cool.

Slang for Cookie cutter, plain, bland, suburban, Middle American, uninspired, flat, dry or safe. As in "Our Town? Well, there's a white bread play."

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