March 18, 2009
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A Few Bread Recipes
To begin with, my white bread recipe. This recipe has been developed to be fast and easy to make. I wanted to be able to make bread easily and readily when my children were young. Other recipes that I tried had too many ingredients in them, not good when you have food allergies in the house, and too many steps. This is streamlined and straightforward.
White Bread (makes 2 loaves
In a large bowl measure out 5 cups of bread flour. Stir in 2 tsp. salt, 3 spoons of sugar (I use the soup spoons that come with my silverware set), and 4 tsp. of dry yeast. This is the only recipe that I don’t proof the yeast with. NEVER LET THE YEAST COME INTO DIRECT CONTACT WITH THE SALT! Salt in bread is a flavor enhancer and a yeast inhibitor. But if you measure the yeast right onto the salt it will kill your yeast. Warm 4 cups whole milk to about 110 degrees. You know it is the right temp. if it feels slightly warmer than your body temp. If you use the microwave, which is perfectly acceptable, remember to stir the milk before pouring into the flour. Add to the flour and stir it all together. Add 2 more cups of flour and stir. It should start to come away from the bowl now and come together into one large mass. At this point get rid of whatever you are using to stir with, (I use a cold meat fork). Flour your hand and add another generous handful of flour and start to knead. I knead right in the bowl but you can turn it out onto a floured surface if you want. Knead adding flour slowly until you have a smooth, elastic dough. It should not be sticky but it shouldn’t be tough either. If the weather is humid or it is rainy out it may take a little more flour, if it is dry out or it is very warm in your house it may take less flour. Once your dough is nice and smooth, turn it into a greased bowl. I like to raise my doughs in only ceramic bowls, never metal. Cover with a towel or plastic wrap and set in a warm place to rise. They should double in bulk.
Once the dough has doubled turn it out onto the counter and punch down. Cut in half with a dough blade and shape into a loaf. Place in a well oiled stone or regular loaf pan. Let rise again until the loaf is about 1″ above the top of the pan. For stones bake at 375 for 40-45 min. For metal pans bake at 350 for 35-40 min. When they come out turn them out of the pans immediately onto a cooling rack. If you want crustier loaves leave uncovered while they cool. For softer loaves, cover with a towel while they cool.
Whenever we want a more substantial loaf I turn to this recipe. The loaves are more filling without being heavy. The texture is nice and the flavor is sweeter than white bread.
Molasses-Oatmeal Bread (makes 2 loaves)
In a large bowl combine 2 cups flour, 4 tsp. yeast, 1 3/4 cup warm water, 1c rolled oats, 1/2 c light molasses, 1/3c shortening, and 1 tbl. salt. Add 2 eggs. Stir until all is combined. Stir in as much of 4 1/2 c flour as you can mix in. Turn out onto a lightly floured surface. Knead in enough flour to make a moderately soft dough that is smooth and elastic. Shape into a ball. Place in a lightly greased bowl, cover and let rise in a warm place until double.
Turn out onto a lightly floured surface, punch down. Divide dough in half. Place in two greased loaf pans. Cover let rise until about 1″ above pans. Bake 375 40-45 min. Turn out onto a cooling rack immediately when they come out of the oven.
More later.
Comments (4)
I copied the recipes for later use, and enjoyed playing your playlist =).
bless ya
cm
These look good. I have so rarely done anything but whole grain, I will be interested to try the white bread!
In re: your post on flours, I definitely agree — 100% whole wheat just does not make a good loaf. I usually go about half and half wheat flour/bread flour, with additional vital wheat gluten, which yields a sturdy loaf that still has a nice rise.
Will a glass bowl work as weel as ceraminc? And does it have to be whole milk? ~ L
@empress8411 - Glass works just fine. The point is that they stay warm better than metal do. No you don’t have to use whole milk. I do because we live on a farm and always had raw milk at our disposal. It makes a richer bread. I have also saved the water from cooking potatoes and used that. You can also use just plain water but your loaves won’t taste as rich.