OK so Sunday night I realized we were out of bread and I didn't want to go to the store. I didn't have any whole wheat flour and so I made this white bread which is very yummy. Can I say the Peanut Butter and Jelly sandwiches have never tasted so good. The recipe comes from the "Joy of Cooking" recipe book I got from someone when my husband and I got married. So I will post the instructions below. Makes 2-3 loaves of bread.
This method of mixing bread dough calls for active dry yeast and an electric mixer. As this recipe requires less yeast and more sugar than does White Bread, and because this bread, started in a cold oven, has a longer proofing period, less yeast flavor is retained.
In a large mixer bowl, mix together:
3 cups sifted all purpose flour
1/2 cup sugar
1 Tbsp salt
1 package active dry yeast
Combine:
2 1/2 cups 120-130 degree water
1/2 cup lard, shortening, or olive oil
The shortening does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping the bowl occasionally. Add to make a thicker batter:
1 beaten egg
1 cup sifted all purpose flour
Beat 1/2 minute at low speed, then at high speed 3 minutes. Stir in to make a soft dough:
3-4 cups sifted all purpose flour
Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Allow the bread to rise once in the mixing bowl(about 2 hours) and once in the baking pan(about 2-3 hours). To bake, place loaves in a cold oven. Turn the heat to 400 degrees. After 15 minutes, reduce heat to 375 degrees and bake 25 minutes longer. Test for doneness by tapping lightly on bread to listen for hollow sound. Remove the loaves at once from the pans and cool on a rack before storing. Enjoy!
This method of mixing bread dough calls for active dry yeast and an electric mixer. As this recipe requires less yeast and more sugar than does White Bread, and because this bread, started in a cold oven, has a longer proofing period, less yeast flavor is retained.In a large mixer bowl, mix together:
3 cups sifted all purpose flour
1/2 cup sugar
1 Tbsp salt
1 package active dry yeast
Combine:
2 1/2 cups 120-130 degree water
1/2 cup lard, shortening, or olive oil
The shortening does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping the bowl occasionally. Add to make a thicker batter:
1 beaten egg
1 cup sifted all purpose flour
Beat 1/2 minute at low speed, then at high speed 3 minutes. Stir in to make a soft dough:
3-4 cups sifted all purpose flour
Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Allow the bread to rise once in the mixing bowl(about 2 hours) and once in the baking pan(about 2-3 hours). To bake, place loaves in a cold oven. Turn the heat to 400 degrees. After 15 minutes, reduce heat to 375 degrees and bake 25 minutes longer. Test for doneness by tapping lightly on bread to listen for hollow sound. Remove the loaves at once from the pans and cool on a rack before storing. Enjoy!
No comments:
Post a Comment