White Bread
Recipe courtesy Joy of Cooking
Note: 1 5lb. bag of flour yields 4 loaves
Yield: 2 5x9 loavesScald:
1 cup of milk
Add:
1 cup water
1 tablespoon shortening or lard
1 tablespoon butter
2 tablespoons sugar
1 tablespoon salt
In a separate large bowl combine:
1/4 cup 105-115 degree water
1 package active dry yeast
and let dissolve 3 to 5 minutes. If using compressed yeast, crumble 1 cake yeast into 1/4 cup 85 degree water and let stand 8 to 10 minutes. Add the lukewarm milk mixture to the disolved yeast.
Have ready:
6 1/2 cups sifted all-purpose flour
Stir in 3 cups flour, beat 1 minute, then stir or work in remaining flour by tossing the dough on a floured board and kneading well until it is smooth, elastic and full of bubbles. Place the dough in a greased bowl, turn the dough over once and cover with a cloth. Let rise in a warm place until doubled in bulk, at least 1 hour. Punch it down to its original size and, if time permits, allow the dough to rise until double once more. Otherwise, skip the second bowl rising, shape the dough lightly into 2 loaves, and place them in greased pans. Cover and let the dough rise again until almost doubled in bulk.
Preheat oven to 450 degrees (475 for glass)
Bake the bread 10 minutes. Reduce heat to 350 (375) and bake about 30 minutes longer. Test for doneness. Remove loaves at once from the pans and cool on racks before storing.
Send mail to the WebMaster
