Cake and Bread

1 package active dry yeast
2 cups warm water
1 tablespoon salt
5 to 5 1/2 cups sifted all-purpose flour

1. Soften yeast in 1/4 cup warm water. Set aside.
2. Combine remaining 1 3/4 cups water and salt in a large bowl. Blend in 3 cups flour. Stir softened yeast and add to flour mixture, mixing well.
3. Add about half the remaining flour to the yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Turn dough onto lightly flour surface. Allow to rest 5 to 10 minutes. Knead 5 to 8 minutes, until dough is smooth and elastic.
4. Shape dough into a smooth ball and place in a greased bowl, just large enough to allow dough to double.
5. When dough has doubled in bulk, punch down with fist. Knead on a lightly floured surface about 2 minutes. Divide into 2 equal balls. Cover with towel and let stand 10 minutes.
6. Roll each ball into a 14×8-inch rectangle. Roll up lightly from wide side into a long, slender loaf. Pinch ends to seal. Place loaves on a lightly greased 15×10-inch baking sheet. Cover loaves loosely with a towel and set aside in a warm place until doubled.
7. Bake at 425 F 10 minutes. Turn oven control to 350 F and bake 1 hour, or until golden brown.

Note: To increase crustiness, place shallow pan on the bottom of the oven and fill with boiling water at the beginning of the baking time.

–

For more understanding about bread making with yeast, you may want to check Yeast Breads in Breadmaking

Tags: bread, recipe, yeast, yeast and bread

  Nov 23 Dough, bread, recipe, yeast