Any good white or wheat bread recipes? I do not use a bread machine.?

There's a great recipe on the back of King Arthur Whole Wheat flour bags. I can't remember the recipe, but it always comes out great.Any good white or wheat bread recipes? I do not use a bread machine.?
Whole Wheat Beer Bread








2 cups whole wheat flour


1 cup all-purpose flour


1 Tablespoon granulated sugar


1 teaspoon salt


1 Tablespoon baking powder


14 ounces beer (or 12 ounces beer %26amp; 2 ounces water)





Optional glaze: 1 egg %26amp; 2 teaspoons water, beaten





Heat oven to 375 degrees. Combine flour, sugar, salt, and baking powder in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperatureAny good white or wheat bread recipes? I do not use a bread machine.?
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掳


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.





Stir in 3 cups flour, or enough to make a soft dough. Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes,, or until dough is smooth and elastic, adding a little more flour as necessary.





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掳 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.
Blue Ribbon White Bread


Prep Time: 20 Minutes


Cook Time: 35 Minutes Ready In: 2 Hours 40 Minutes


Yields: 24 servings





INGREDIENTS:


1 (.25 ounce) package active dry yeast


1 teaspoon sugar


1/2 cup warm water (110 degrees F/45 degrees C)


1 (12 fluid ounce) canevaporated milk


1/4 cup warm water


1/4 cup shortening, melted


1/4 cup honey


2 teaspoons salt


6 cups bread flour


2 tablespoons butter, melted





DIRECTIONS:


1. In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.


2. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.


3. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.


4. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).


5. Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
Old-Fashioned Porridge Bread


Makes 4 loaves








This old recipe is in the narrative style. I have added the


ingredients list. FB:








3 cups boiling water


2 cups rolled oats


1/4 cup shortening








2 tsp sugar


1 cup lukewarm water (100* F)


2 envelopes active dry yeast








2/3 cup table molasses


4 teaspoons salt








2-1/2 cups All Purpose flour


5-1/2 to 6 cups All Purpose flour








Pour 3 cups boiling water Over 2 cups rolled oats 1/4 cup shortening Stir


until shortening melts and let stand for about 20 minutes, stirring


occasionally. Meanwhile, dissolve 2 teaspoons sugar in 1 cup lukewarm water


(100 F) Over this sprinkle 2 envelopes active dry yeast Let stand for 10


minutes. Then stir briskly with a fork. Stir into partially cooled rolled oat


mixture 2/3 cup table molasses 4 teaspoons salt Cool to lukewarm. Add


softened yeast to the lukewarm rolled oat mixture. Stir Beat in 2-1/2 cups All


Purpose flour Beat vigorously by hand or with electric mixer. Then gradually


beat in with a spoon an additional 5-1/2 to 6 cups All Purpose flour Work in


last of flour with a rotating motion of the hand. Turn dough onto a floured


surface and knead 8 to 10 minutes. Shape into a smooth ball and place in a


greased bowl, rotating dough to grease surface. Cover and let rise until doubled


(about 1-1/2 hours). Keep in a warm place. Punch down and shape into 4 loaves.


Place in greased 8-1/2 x 4-1/2 inch loaf pans, grease tops, cover and let rise


again until doubled (about 1 hour). Bake in preheated 400F oven for 30 to 35


minutes.