Momma's White Bread
INGREDIENTS
5 1/2 to 6 1/2 cups all purpose flour
3 tablespoons white sugar
2 teaspoons salt
1 package active dry yeast (or 2 1/4 tsp if you buy yeast in bulk)
1/2 cup milk
1 egg, whisked
3 tablespoons butter
DIRECTIONS
1. In a large bowl, combine 2 cups flour, sugar, salt, and yeast. In a medium saucepan over low heat, heat 1 1/2 cups water, milk, and butter until very warm (120 to 130 degrees). Butter does not need to be completely melted. With mixer at low speed, gradually pour liquid into dry ingredients. Add whisked egg. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 3/4 cup of flour or enough to make a thick batter; continue beating for 2 minutes, occasionally scraping bowl. With a spoon, stir in enough additional flour (about 3 cups) to make a soft dough.
2. Turn dough onto lightly floured surface and knead until smooth and elastic; about 10 minutes. Shape dough into ball and place in greased large bowl, turning over so that top of dough is greased. Cover with bowl and let rise in a warm place (80 to 85 degrees), away from draft, until doubled, about 1 hour. (Dough is doubled when two fingers pressed lightly into dough leave a dent)
3. Punch down dough by pushing center of dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; cut in half, cover with bowl for 15 minutes.
4. Grease two 9" by 5" loaf pans. With lightly floured rolling pin, roll one dough half into 12" by 8" rectangle. Starting with 8" end, tightly roll dough, jelly-roll fashion; pinch seam to seal. Press ends to seal and tuck under; place, seam side down, in loaf pan. Repeat with remaining dough. Cover with towel; let rise in warm place until doubled, about 1 hour.
5. Preheat oven to 400 degrees. If desired, brush loaves with 2 tablespoons of butter or margarine, melted. Bake loaves for 25 to 35 minutes - until golden and loaves sound hollow when lightly tapped with fingers. Remove from pans immediately; cool on wire racks.
NOTE : Yields 2 loaves.
5 1/2 to 6 1/2 cups all purpose flour
3 tablespoons white sugar
2 teaspoons salt
1 package active dry yeast (or 2 1/4 tsp if you buy yeast in bulk)
1/2 cup milk
1 egg, whisked
3 tablespoons butter
DIRECTIONS
1. In a large bowl, combine 2 cups flour, sugar, salt, and yeast. In a medium saucepan over low heat, heat 1 1/2 cups water, milk, and butter until very warm (120 to 130 degrees). Butter does not need to be completely melted. With mixer at low speed, gradually pour liquid into dry ingredients. Add whisked egg. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 3/4 cup of flour or enough to make a thick batter; continue beating for 2 minutes, occasionally scraping bowl. With a spoon, stir in enough additional flour (about 3 cups) to make a soft dough.
2. Turn dough onto lightly floured surface and knead until smooth and elastic; about 10 minutes. Shape dough into ball and place in greased large bowl, turning over so that top of dough is greased. Cover with bowl and let rise in a warm place (80 to 85 degrees), away from draft, until doubled, about 1 hour. (Dough is doubled when two fingers pressed lightly into dough leave a dent)
3. Punch down dough by pushing center of dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; cut in half, cover with bowl for 15 minutes.
4. Grease two 9" by 5" loaf pans. With lightly floured rolling pin, roll one dough half into 12" by 8" rectangle. Starting with 8" end, tightly roll dough, jelly-roll fashion; pinch seam to seal. Press ends to seal and tuck under; place, seam side down, in loaf pan. Repeat with remaining dough. Cover with towel; let rise in warm place until doubled, about 1 hour.
5. Preheat oven to 400 degrees. If desired, brush loaves with 2 tablespoons of butter or margarine, melted. Bake loaves for 25 to 35 minutes - until golden and loaves sound hollow when lightly tapped with fingers. Remove from pans immediately; cool on wire racks.
NOTE : Yields 2 loaves.
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