Cake and Bread

One 2-pound Loaf or two 1-pound loaves

5 1/2 to 6 cups flour

• 2 packages active dry yeast
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 cup milk
• 1 cup water
• 2 tablespoons oil
• Oil of butteer

Quick Mix Method

1. Combine 2 cups flour, yeast, sugar and salt in a large bown.
2. Heat milk, water and 2 tablespoons oil in a saucepan over low heat until very warm (120 degrees to  130 F)
3. Add liquid to flour mixture,beat on high speed of electric mixer until smooth, about 3 minutes. Gradually stir in more flour to make a soft dough.
4. Turn onto lightly floured surface and keand until smooth and elastic (5 to 10 minutes)
5. Cover dough with bowl of pan. lets rest 20 minutes.
6. For two loaves, divide dough in half and roll out to 16×8 inch rectangle.
7. Roll up from narrow side, pressing dough into toll at each turn. Press ends to seal and fold under loaf.
8. Place in 2 greased 8×4x2-inch loaf pans or 1 greased 9×5x3-inch loaf pan; brush with oil.
9. Let rise in warm place until double in bulk (30 to 45 minutes).
10. Bake at 400 degrees F, 35 to 40 minutes.
11. Remove from pans immediately and brush with oil; cool on wire rack.

Conventional Method

1. Heat milk, sugar, oil and salt; cool to lukewarm.
2. In a large bowl, sprinkle yeast in warm water (105 to 115 degrees F), stir until dissolved.
3. Add lukewarm milk mixture and 2 cups flour; beat until smooth.
4. beat in enough additional flour to make a stiff dough.
5. Turn out onto lightly floured surface; let rest 10 to 15 minutes. Knead until smooth and elastic (8 to 10 minutes).
6. Place in a greased bowl, turning to grease top. Cover. Let rise in warm place until double in bulk (about 1 hour)
7. Punch down. Let rest 15 minutes.
8. Follow same shaping and baking instructions as Quick Mix Method.

You`ll want to try these flavor variations to the Basic White Bread for something different. Shapping variation are also included.

Cheese Bread: Add 1 cup (4 ounces) shredded Cheddar cheese before the last portion of the flour.

Onion Bread: Omit the salt and add i package (1 3/8 ounces) dry onion soup mix to the warm milk.

Mini Loaves: Divide dough into 10 equal pieces. Shape into loaves. Place in 10 greased 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans. Cover. Let rise until double in bulk (about 20 minutes). Bake at 350 F, 20 to 25 minutes.

Braided Egg Bread: reduce milk to 1/2 cup. Add 2 eggs with warm liquid to the flour mixture. Divide dough into 3 equal pieces. Form each into loaf pan. Cover and let rise and bake the same as basic recipe.

French Bread: Omit the milk oil and use 2 cups water. Divide dough in half. Roll each half into 15×12-inch rectangle. Beginning at long side, roll up tightly. Seal seems. Tape the ends. With sharp knife, make 1/4-inch deep diagonal cuts along loaf tops. Cover. Let rise until less than double in bulk (about 20 minutes). Brush with water. bake at 400 F 15 minutes, then reduce to 350 F and bake 15 to 20 minutes longer. For crisper crust, put pan of hot water in bottom of oven and 5 minutes before loaf is done, brush with glaze of 1 beaten egg white and 1 tablespoon cold water.

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This is first seri of some series about Yeast Breads

Tags: bread, recipe, White Bread, yeast

  Nov 6 bread, recipe, yeast